Under-a-Brick Grilled Chicken with Salsa Verde
By Christina McKeough
Serves 4
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
½ tablespoon ground mustard seeds
½ tablespoon ground fennel seeds
½ tablespoon ground cinnamon
1 tablespoon salt
1 tablespoon vegetable oil
4 boneless chicken breasts
Combine the cumin, coriander, paprika, mustard seeds, fennel seeds and cinnamon in a dry sauté pan. Heat over medium heat until lightly brown and fragrant. Transfer to a shallow bowl. Add oil and salt, and mix well. Coat each chicken breast in the spice mixture, then place on grill with a foil-wrapped brick on top (1 brick should cover 2 breasts). Grill for about 6 minutes on each side or until firm to the touch at 165º. Serve hot with salsa verde.
Salsa Verde
Yields about 3 cups
1 teaspoon ground cumin
1 teaspoon ground coriander
5 ripe tomatillos, washed and very finely chopped
½ seedless (English) cucumber, peeled and diced
1 Anaheim or poblano pepper, seeded and finely chopped
1 small red onion, minced
1 green bell pepper, seeded and finely chopped
1 lime, juiced
2 cloves fresh garlic, minced
1 tablespoon fresh cilantro, chopped
½ tablespoon salt, or to taste
Toast cumin and coriander in a small dry pan until slightly browned and fragrant. Let cool. Mix spices with all remaining ingredients in a large bowl. Serve immediately or cover and refrigerate for up to one week. You can also serve with tortilla chips, tacos, eggs, black bean soup or grilled flank steak.
This recipe originally appeared in our Summer 2012 issue.
