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Tex Mex chicken under a brick


  • To make the salsa, toss the tomatoes, spring onions and ½ chilli with a splash of lime juice, 1 tbsp chopped coriander, a slurp of oil and seasonings. Set aside.
  • In another bowl, whisk the remaining chillies with the garlic, ¼ cup lime juice, ¼ cup olive oil, ½ cup coriander and seasonings.
  • Batten out the chicken to an even thickness and neaten up if need be. Then toss in the marinade, cover and refrigerate for 1-2 hours.
  • When ready, cook the chicken under a brick wrapped in foil on a lightly oiled ridged grill (or BBQ), turning once.
  • Serve the chicken on a mound of the salsa on one large plate or individual plates.
  • from "The BBQ Bible" by Steven Raichlen 


  • 1 punnet cherry tomatoes, quartered
  • 3 spring (green) onions, finely chopped
  • 2-3 small red chillies, seeded & finely chopped
  • ½ cup lime juice
  • ¾ cup chopped coriander
  • olive oil
  • sea salt & freshly ground pepper
  • 3 garlic cloves, crushed
  • 4 skinless chicken breasts
  • 1 brick
  • kitchen foil
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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