Grilled Chicken with Tomato, Lime & Cilantro Salsa

By susanwadle

From Janet Fremont
Fine Cooking 2006

Ingredients

• 2 cups seeded, diced ripe tomatoes (2 to 3 medium tomatoes)
• 1/2 cup finely chopped fresh cilantro
• 4 scallions (white and green parts), thinly sliced
• 2 Tbs. fresh lime juice
• 3 Tbs. extra-virgin olive oil
• 1-1/2 to 2 tsp. granulated sugar
• Finely grated zest of 1 lime (about 1 tsp.)
• Kosher salt and freshly ground black pepper
• 2 tsp. minced chipotle (from a can of chipotles in adobo sauce)
• 4 boneless, skinless chicken breast halves (1-1/2 to 2 lb.)

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

In a medium bowl, combine the tomatoes, cilantro, scallions, lime juice, 1 Tbs. of the oil, 1-1/2 tsp. of the sugar, and the lime zest. If your tomatoes aren’t perfectly ripe and sweet, add the remaining 1/2 tsp. sugar. Season with 1/2 tsp. kosher salt and 1/4 tsp. pepper, or to taste.

In another medium bowl, mix the chipotle, the remaining 2 Tbs. oil, 1/2 tsp. kosher salt, and 1/4 tsp. pepper.

Trim the chicken. If the tenderloins are still attached, remove them and save for another use. Use the flat side of a meat mallet to pound each chicken breast to an even 1/2-inch thickness. Add the chicken to the chipotle mixture and toss well to coat.

Make Ahead Tips

If you're serving at room temperature, the chicken can be grilled ahead. After grilling, let it cool for 20 minutes, refrigerate (for up to 8 hours), and slice just before serving with the salsa. The salsa ingredients may be prepared up to 2 hours ahead, but mix them together just before serving.