“Chick-Brick” Marinated in Goat Milk & Herbs

“Chick-Brick” Marinated in Goat Milk & Herbs



  • 4 boneless, skinless chicken breast halves
  • 2 clean patio bricks, wrapped in foil
  • 2 tsps olive oil, divided

Pacific Rim Chicken Marinade

  • 1 cup Whole Goat Milk
  • 2 TBSPs Chopped Fresh cilantro
  • 1 tbsp Finely Grated Parmesan Cheese
  • 2 cloves garlic, minced
  • 2 tsps Grated Fresh Ginger
  • 1/4 tsp Black Ground Pepper


Place chicken breasts in a re-sealable plastic bag. Combine marinade ingredients of your choices and pour over chicken breasts. Seal plastic bag, forcing air out, and place in refrigerator. Marinate 2 to 4 hours, turning bag several times to coat chicken evenly. Heat griddle or skillet over medium heat. Brush pan with 1 teaspoon olive oil. Remove chicken from marinade (dispose of any leftover marinade) and place 2 chicken breasts on hot skillet. Place a foil wrapped brick on top of each piece of chicken. Cook for 4 to 6 minutes, remove bricks, turn chicken and return bricks to top of chicken. Cook an additional 4 to 6 minutes or until chicken is done. Keep warm. Repeat process with remaining chicken pieces and serve.

*NOTE: Use MEYENBERG Fresh Whole Goat Milk, MEYENBERG Evaporated Milk (diluted with equal parts water), or MEYENBERG Powdered Goat Milk (reconstituted according to package directions).