"Drunken" Chicken Breasts

By jkelly117

Ingredients

• What you'll need:
• (Marinated with Tequila and Grilled Under a Press)
• Here's a Tex-Mex twist on a Tuscan classic-Chicken Under a Brick. Or in this case, under our Best of Barbecue Grill Press. The Press compacts the meat, giving you a crisp, compact texture. (It also keeps the chicken breasts from drying out.)
• Best of Barbecue Grill Press
• Method: direct grilling
• Serves 2 and can be multiplied as desired
• 2 boneless skinless half chicken breasts (6 to 8 ounces each)
• coarse salt (kosher or sea) and cracked or coarsely ground black pepper
• 2 cloves garlic, finely chopped
• 1 jalapeno chili, seeded and finely chopped
• 1/4 cup chopped fresh cilantro, plus 4 sprigs for garnish
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 2 tablespoons extra virgin olive oil
• 2 tablespoons tequila

Details

Servings 2

Preparation

Step 1

1. Trim any excess fat or sinew off the chicken breasts. Arrange the breasts in a baking dish.
2. Generously season the breasts on all sides with salt and pepper. Sprinkle on both sides with the chopped garlic, chili, and cilantro. Place lime juice, olive oil, and tequila in a small bowl and stir to mix with a fork. Pour this mixture over the chicken, turning to coat both sides. Marinate the chicken in the refrigerator for 30 to 60 minutes while you light your fire and set up your grill.
3. Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.
4. Lift the chicken breasts out of the marinade with a tongs, so they drain. Arrange the breasts side by side on the grate at a 45 degree angle to the bars. Pour any remaining marinade over them. Place the Grill Press on top Grill until you see grill marks on the bottom of the breasts, 2 to 3 minutes, then give the breasts a quarter turn and continue grilling 2 to 3 minutes. Invert the breasts and continue cooking them under the press until cooked through, 8 to 12 minutes in all. Transfer the chicken to plates or a platter. Garnish with cilantro sprigs and lime wedges, the latter for squeezing.
To make a great dish even better
Give the chicken a smoke flavor by tossing a handful of soaked Best of Barbecue Poultry Smoking Chips on the coals (or place in the smoker box of your gas grill). Or use one of our convenient Best of Barbecue Smoker Trays. Or our Best of Barbecue Wine Barrel Staves.
To give your chicken really killer grill marks, cook the breasts on our Best of Barbecue Tuscan Grill (be sure to preheat it well).
To test the chicken for doneness, use the "poke" test: the bird should feel firm when poked with your finger. Or insert our Best of Barbecue Instant Read Meat Thermometer sideways into the thick end of the breast. The internal temperature should be 160 degrees.