Monday, March 28, 2005

Brick Chicken

Brick Chicken? What? Am I kidding?

Abosloutely not! This is a terrific way to make chicken on the grill! The brick is double-wrapped in clean aluminum foil and placed on top of the chicken breast. The weight and pressure from the brick helps the chicken cook faster so that it stays jucier and really helps make the grill marks look good and deep.

You can go lots of directions with this idea: Italian, Asian, traditional, barbecue, or whatever... but my favorite is Mexican.

  • Chicken Breasts
  • Minced jalapeno
  • Minced red onion
  • Minced garlic
  • Juice from 2-3 limes
  • Pinch of salt, kosher,
  • Fresh ground black pepper
  • Cumin
  • 1-2 shots of tequila (optional)


Mix everything together in a zip-top bag and marinade the chicken for several hours.

Heat grill to "rocket-hot" and drop chicken breasts on the grill at a 45 degree angle and place a double-foil-wrapped brick on top of each breast. Cook for 3 minutes and then remove the brick to turn the chicken 1/2 turn (on the same side) and cook for another 3 minutes. This 1/2 turn gives the "handsome grill marks" on the chicken.

After the total of 6 minutes on the first side, turn the chicken and cook now for 2 minutes under a brick, and then complete another 1/2 turn and another 2 minutes. Of course, check for doneness, but my experience has shown that this is the right cooking time for just about any average chicken breast.

Serving Ideas:

I like it served with mexican rice and refried beans, but you could very easily cut for fajitas, tacos, or even put it on an open-faced corn tortilla with cheese on top. But once you cook chicken under a brick, you'll never want to cook it another way!


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