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Receta Southwestern Green Chile Chicken

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In mexico, they keep their chicken moist by grilling it underneath stones. In this recipe I've substituted foil covered bricks for stones. I got the idea from Steven Raichlen in his BBQ USA book. This is a technique used in New Mexico. I thought it added a little moisture. If you have time, it's worth it. And now that I have the foil covered bricks near my grill (I used over sized bricks that cover about six inch by 1 foot space...three cover my whole grill), I plan to use them frequently when cooking skinless, boneless meat. I cooked equal servings of this chicken and the red chile version (see linked recipe below). They share most of the same ingredients, so it was easy and provided a nice variety of flavors. Most of our guests took one piece of each.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4-6 Servings


Cost per serving $0.52 view details
  • 6 whole skinless, boneless chicken thighs or 2 whole skinless, boneless chicken breasts or 4 half breasts (each half 6-8 ounces)
  • Coarse salt (kosher or sea) and cracked or freshly ground black peppercorns
  • 1 teaspoon cumin seeds
  • 4 cloves garlic, finely chopped
  • 1 New Mexico green chile, or 2 to 4 serrano or jalapeno peppers, seeded and finely chopped (for hotter chicken, leave the seeds in)
  • 1/2 cup chopped fresh cilantro, plus
  • 1/4 cup fresh lime juice, plus 4 lime wedges for serving
  • 1/4 cup extra-virgin olive oil


  1. Wrap 2-4 bricks in aluminum foil (shiny side out)
  2. If using whole chicken breasts, cut each in half. Trim any sinews or excess fat off the breasts and discard. Rinse the breasts then drain and blot dry with paper towels. Place the breasts in a nonreactive baking dish for marinating. Generously season the breasts on both sides with salt, pepper, cumin seeds, garlic, chopped chile, and cilantro. Pour the lime juice and olive oil over the chicken breasts, turning to coat both sides. Let the chicken marinate in the refrigerator, covered, for 30 minutes to 3 hours.
  3. Set up the grill for direct grilling and preheat to high. When ready to cook, clean and oil the grill grate. Arrange the breasts on the hot grate. Place one brick on top of each two breast halves.
  4. Grill the breasts for 4 minutes. Turn the breasts over, pour any remaining marinade over them., and place the bricks back on top,
  5. Grill until cooked through, 4 to 6 minutes longer. The total cooking time will be 8 to 10 minutes.
  6. Cut with a knife to test for doneness. The meat should be moist but not pink. Remove the grilled chicken to a platter.
  7. Garnish with any extra cilantro and serve with the lime wedges


Nutrition Facts

Amount Per Serving %DV
Serving Size 33g
Recipe makes 4 servings
Calories 129  
Calories from Fat 121 94%
Total Fat 13.65g 17%
Saturated Fat 1.88g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3mg 0%
Potassium 47mg 1%
Total Carbs 2.43g 1%
Dietary Fiber 0.2g 1%
Sugars 0.31g 0%
Protein 0.36g 1%
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  • Arturo Féliz-Camilo
    Looks great! Is it too hot?
    1 reply
    • John Spottiswood
      09 de Octubre de 2011
      No, it's not all that hot. It does have a little kick, but our kids and their friends, including 4 year olds, scarfed it happily!

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