Brick Chicken


  • 2 t cumin
  • 1 t ground coriander
  • ½ t salt
  • ½ t pepper
  • ½ t cinnamon
  • ¼ t clelery salt
  • 1 t chili pepper flakes
  • chicken breasts
  • ¼ c extra virgin olive oil
  • 4 garlic cloves, finely chopped
  • ½ c fresh cilantro, chopped
  • ⅓ c fresh lime juice


You will need bricks wrapped in aluminum foil.

Combine all of the rub ingredients (first seven ingredients) in a small bowl and mix.

Pat the rub mixture into both sides of each breast. Drizzle with 2 tablespoons of olive oil and rub again on both sides. Sprinkle with chopped garlic and cilantro and pat the flavors into the chicken. Pour the lime juice and remaining olive oil over top and flip the chicken to ensure even coating. Place the chicken in a large plastic resealable bag and leave to marinate in the fridge for 1 to 2 hours.

Preheat the grill to medium/high heat 400 F.

Place the chicken on the grill diagonally. Place one brick on top of each 2 breast halves. After two minutes, rotate the chicken a quarter turn, but do not flip. Replace the brick and continue to cook for another 2 minutes.

Flip the chicken, place on an angle, replace the brick on top and continue to cook for another 5 minutes, again rotating the breasts a quarter turn after a few minutes.


Source, gone bye bye