Tex-Mex Chicken Under a Brick

Tex-Mex Chicken Under a Brick
Photo by Ben Fink


  • 3 cloves garlic, finely chopped
  • 2 Tbs. tequila
  • ¼ cup plus 2 Tbs. extra-virgin olive oil
  • 2 fresh jalapeños, cored, seeded, and chopped (for more heat, include the ribs and seeds)
  • Kosher salt and freshly ground black pepper
  • 1 tsp. cumin seeds
  • ¾ cup chopped fresh cilantro, plus 4 sprigs for garnish
  • + 3 more ingredients
    • 4 boneless skinless chicken breast halves (6 to 8 oz. each), trimmed, rinsed, and patted dry
    • 2 large ripe red tomatoes (about 12 oz. total), cored and cut into ½-inch dice
    • ¼ cup plus 2 Tbs. fresh lime juice

Wrap 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 1-1/2 tsp. salt, pepper, the cumin seeds, and the garlic. Combine the cilantro and jalapeños in a medium bowl; pat half of this mixture onto ...

View full recipe at Fine Cooking


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