This was a most interesting recipe; I got to try a new cooking technique – grilling the chicken breasts under two bricks! It comes from the book “BBQ USA” by Steven Raichlen. Despite the title of the recipe, it’s really not very spicy. We did this on our outdoor grill, but it could probably be done on an indoor grill as well.
2 tbs ground New Mexico chile powder
2 tsp Kosher salt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp freshly ground black pepper
1/4 tsp ground cinnamon
4 skinless boneless chicken breast halves
1/4 cup extra virgin olive oil (EVOO)
3 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/4 cup fresh lime juice, plus lime wedges for garnish if desired
2 clean bricks, wrapped in aluminum foil
Combine the chile powder, salt, cumin, coriander, black pepper and cinnamon in a bowl and mix together with your fingers. Trim chicken breasts of any excess fat, then place in a non-reactive bowl. Sprinkle with the rub on both sides, then drizzle with 2 tbs EVOO. Sprinkle the chicken with the garlic and cilantro, then pour the lime juice over it and then the remaining EVOO. Marinate the chicken for 30 minutes to 1 hour (no more than 1 hour), turning once halfway through.
Preheat your grill to high heat. If using an outdoor grill, oil the grate when ready to cook (or drizzle a little oil onto the surface of an indoor grill). Arrange the chicken breasts on the grill top, then pour remaining marinade over them. Place one brick atop two chicken breasts. Grill for 4-5 minutes, then remove the bricks, flip the chicken and replace with the bricks, but turn the bricks over as well, so the side that was touching raw chicken is facing up, and the clean side of the brick is now touching the cooked side of the chicken. Use oven mitts for handling the bricks.
Once cooked through, remove, let rest for about 5 minutes, then serve as is or slice and serve. Enjoy!!