Tex-Mex Chicken

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Tex-Mex Chicken Under a Brick

Recipe for Tex-Mex Chicken Under a Brick

Serves four.
Tex-Mex Chicken Under a Brick makes a great main dish for a Mexican meal. This is nice served with rice and black beans. I discovered this recipe in Fine Cooking.
Chicken under a brick was born in Italy, but the Mexican version, pollo a la piedra (chicken under a stone), was my inspiration for a Tex-Mex rendition flavored with cilantro, chiles, lime, and tequila. Use some of the ingredients as a marinade and some for a quick salsa to serve with the chicken. Serve with tortillas for wrapping.

INGREDIENTS for Tex-Mex Chicken under a Brick

  • 4 Boneless Skinless Chicken Breast Halves (6 to 8 ounces each), trimmed, rinsed, and patted dry
    Kosher Salt and freshly ground Black Pepper
    1 teaspoon Cumin Seeds
    3 cloves Garlic, finely chopped
    ¾ cup chopped fresh Cilantro, plus 4 sprigs for garnish
    2 fresh Jalapeňos, cored, seeded, and chopped (for more heat, include the ribs and seeds)
    ¼ cup plus 2 tablespoons fresh Lime Juice
    ¼ cup plus 2 tablespoons Extra-Virgin Olive Oil
    2 tablespoons Tequila
    2 large ripe Red Tomatoes (about 12 ounces total), cored and cut into ½ -inch dice
  • METHOD for Tex-Mex Chicken under a Brick

Tex-Mex Chicken Under a BrickWrap two bricks (or two large cast-iron skillets), in foil (shiny side out). Arrange the breasts in a baking dish. Generously season them on all sides with 1 ½ teaspoons salt, pepper, the cumin seeds, and the garlic. Combine the cilantro and jalapenos in a medium bowl; pat half of this mixture onto the chicken and refrigerate the other half.. Pour ¼ cup of the lime juice and ¼ cup of the olive oil over the chicken, turning to coat both sides. Sprinkle the tequila on top. Refrigerate for 2 hours.

Shortly before you’re ready to grill, combine the remaining cilantro mixture with the tomatoes in a small bowl. Toss with the remaining 2 tablespoons each lime juice and olive oil. Season with salt and pepper to taste.

Heat a gas grill to high or prepare a hot charcoal fire. Brush and oil the grill grate. Arrange the chicken breasts on the grate at a 45-degree angle to the bars. Set one brick ( or skillet) on top of two breasts each and grill for 3 minutes. Flip the breasts, cover again the bricks, and continue grilling
until cooked through and firm to the touch, another 3 to 5 minutes. Transfer the chicken to individual plates or a platter. Garnish with the salsa and serve.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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