Chicken: Chile-Rubbed Grilled With Salsa

Photo by Mary Ann R.
Adapted from keyingredient.com

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from keyingredient.com

Ingredients

  • 4

    skinless, boneless chicken breasts (about 2 1/4 pounds)

  • 1

    tablespoon extra-virgin olive oil, plus more for brushing

  • 1

    small clove garlic, finely grated

  • 1 1/2

    teaspoons ancho chile powder

  • 1 1/2

    teaspoons ground cumin

  • 1 1/2

    teaspoons ground coriander

  • 1

    teaspoon paprika

  • 1/4 to 1/2

    teaspoon chipotle chile powder

  • 4

    teaspoons fresh lime juice, plus lime wedges for serving

  • Kosher salt

  • 2

    tomatoes, diced

  • 3

    tomatillos, husked, rinsed and diced

  • 1/4

    cup finely diced red onion

Directions

Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat. Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours. Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve. Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges. Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g

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