This tempting chicken recipe comes from a special grilling issue put out by Fine Cooking magazine.
4 boneless, skinless chicken breast halves, 6 to 8 oz. each
Kosher salt and freshly ground black pepper
Never miss a local story.
1 teaspoon cumin seeds
3 cloves garlic, finely chopped
3/4cup chopped fresh cilantro, plus 4 springs for garnish
2 fresh jalapenos, stemmed, seeded and chopped
1/4cup plus 2 tablespoons fresh lime juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons tequila
2 large ripe red tomatoes (about 12 oz. total) cored and cut into 1/2-inch dice
Wrap two bricks (or two large cast iron skillets) in foil
Put the chicken in a baking dish. Generously season the breasts on all sides with 1 1/2 teaspoon salt, pepper, the cumin seeds and the garlic. Combine the cilantro and jalapenos in a medium bowl; pat half of this mixture on to 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 two 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 tablespoons 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 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 planner. Garnish with the salsa and serve.
Serve with: Tortillas for wrapping, if you like, and grilled corn on the cob with melted butter, a squeeze of lime juice and a pinch of cayenne.