Chef Michael Mina's Egyptian-Inspired Feta-Brined Chicken Recipe
Chef Michael Mina, the acclaimed restaurateur and culinary innovator, has perfected a grilling method that transforms ordinary chicken into a masterpiece of texture and flavour. His technique, detailed in his cookbook "My Egypt," involves brining the bird in a feta cheese solution overnight and then cooking it under a weight, a method often referred to as "under a brick." This approach ensures the chicken develops a remarkably crisp exterior while being thoroughly seasoned all the way through.
The Inspiration Behind the Dish
Mina's culinary journey traces back to his childhood memories and heritage. "My dad didn't have much success grilling chicken in our backyard when I was growing up," Mina recalls. "But going to Egypt made me realize what he was trying to emulate: a bird with a crisp exterior that was thoroughly seasoned throughout." This dish from his cookbook provides the definitive answer, blending traditional Egyptian influences with modern cooking precision.
Essential Equipment and Ingredients
To recreate this dish at home, you will need a pair of poultry shears, a blender or food processor, an instant-read thermometer, and cheesecloth. A large 12-inch cast-iron skillet is crucial, along with another heavy, oven-safe item like a smaller skillet or Dutch oven to act as a weight during cooking.
The recipe calls for a smallish chicken, ideally weighing between 3 1/2 to 3 3/4 pounds. A smaller bird is preferable as it fits more easily into the skillet. For larger chickens exceeding 4 pounds, Mina recommends cooking skin-side down on a grill over a medium flame, using a cast-iron skillet on top to press the bird down and achieve that coveted crispy skin.
Step-by-Step Preparation Guide
Brining Process: Begin by spatchcocking the chicken. Remove the backbone and rib cage using poultry shears and a knife, then press down on the breastbone to crack it slightly. For optimal flatness, remove the thighbones by cutting the ball joints and loosening the bones. Many butchers can perform this prep work if requested.
Next, prepare the feta brine by blending 2 ounces of feta cheese with 4 cups of water until smooth. Place the chicken skin-side down in a nonreactive baking dish, cover with cheesecloth, and add oregano sprigs, garlic cloves, lemon slices, a bay leaf, and black peppercorns. Pour the brine over the chicken, ensuring it is nearly submerged, then cover and refrigerate for 8 hours or overnight.
Cooking Technique for Perfect Results
After brining, discard the brine and aromatics, then pat the chicken dry thoroughly. Let it air-dry breast-side up for 30 to 40 minutes while preheating the oven to 425°F. Heat vegetable oil in a cast-iron skillet over medium-high heat, then place the chicken skin-side down. Cook until the skin begins to turn golden brown, which typically takes 4 to 6 minutes.
Place a smaller oven-safe skillet or Dutch oven on top of the chicken to weigh it down, then transfer the entire setup to the oven. Roast until an instant-read thermometer inserted into the thigh registers 170°F and the skin is a deep golden brown, approximately 35 minutes. This "under a brick" method maximizes contact with the hot surface, guaranteeing even cooking and exceptionally crisp skin.
Serving and Presentation
While the chicken rests, prepare a vibrant herb mixture by combining chopped mint, flat-leaf parsley, thinly sliced Fresno chile or red jalapeño, green onion, paprika, dried oregano, and extra-virgin olive oil. Zest a lemon directly into the bowl and stir to combine, then cut the lemon into wedges for serving.
To serve, carve the chicken into portions: cut off the legs, separate drumsticks from thighs, cut each thigh in half, remove the breasts and slice each into thirds, and finally cut off the wings. This yields 2 drumsticks, 4 thigh pieces, 6 breast pieces, and 2 wings. Spoon the herb mixture over the chicken or serve it on the side, then scatter crumbled feta and extra mint leaves around the plate. Accompany with lemon wedges for a bright, finishing touch.
About Chef Michael Mina
Michael Mina, born Ashraf Mina in Cairo, Egypt, is an American chef and restaurateur of significant renown. He is the founder of the MINA Group, which owns and operates more than 30 restaurants worldwide. His cookbook "My Egypt" reflects his deep connection to his heritage, offering recipes that blend traditional Egyptian flavours with contemporary techniques. This excerpt is used with permission from Voracious, an imprint of Little, Brown and Company, showcasing Mina's culinary expertise and innovative approach to global cuisine.
