Hot Pepper Chicken Under a Brick

Hot Pepper Chicken Under a Brick
  • Prep Time
  • 4Servings


  • 4 large chicken legs and thighs, or 4 chicken breasts
  • Salt and black pepper
  • 5 tablespoons extra-virgin olive oil (EVOO)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon crushed red pepper
  • 2 tablespoons red wine vinegar
  • 1 tablespoon orange marmalade
  • 1 teaspoon poppy seeds
  • 4 plum tomatoes, thinly sliced
  • 1/2 seedless cucumber, thinly sliced
  • 1 bunch arugula or watercress, chopped
  • 1/3 cup flat-leaf parsley leaves, chopped (a generous handful)
  • 2 - 3 tablespoons chopped jarred banana pepper rings plus 2 tablespoons of their juice
  • Crusty bread, for mopping


Season the chicken with salt and black pepper. In a small dish, combine 2 tablespoons EVOO, the mustard and the crushed red pepper. Spread the mixture all over the chicken. Place the chicken, meaty side down, in a nonstick skillet. Set a piece of foil loosely over the chicken, then place a plate or smaller pan on top and weight it down with a brick or cans. Cook the chicken over medium heat until cooked through, 25 minutes.

While the chicken cooks, whisk together the vinegar, marmalade and poppy seeds, then stream in the remaining 3 tablespoons EVOO. Toss the tomatoes, cucumber and Arugula with the dressing and season with salt and black pepper. In a small bowl, combine the parsley, banana peppers and pepper juice. Top the chicken with the parsley-pepper mixture and serve with the salad and the bread.