Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Tex-Mex Chicken Under a Brick

Ben Fink

Servings: four.

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. I use some of the ingredients as a marinade and some for a quick salsa to serve with the chicken. Serve with tortillas for wrapping.


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

Nutritional Information

  • Calories (kcal) : 420
  • Fat Calories (kcal): 210
  • Fat (g): 23
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 100
  • Sodium (mg): 600
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Protein (g): 41


  • 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 the chicken and refrigerate the other half. Pour 1/4 cup of the lime juice and 1/4 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 Tbs. 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 with the bricks, and continue grilling until cooked through and firm to the touch, another 3 to 5 minutes. Transfer the chicken to plates or a platter. Garnish with the salsa and serve.


Rate or Review

Reviews (1 review)

  • cookiegirl52 | 03/06/2008

    Pretty good. I might have liked it better if I had cooked it on the grill, but since the temp. was like 15 degrees I made it stove top and finished it in the oven. My husband really liked it a lot.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial