Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chicken al Carbon with Cilantro Salsa

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  • Level: Easy
  • Yield: 6 servings
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Ingredients

6 whole chicken breasts, boneless but with skin on

Spicy Citrus Marinade, recipe follows

Orange Cilantro Salsa, recipe follows

SPICY CITRUS MARINADE

1 cup freshly squeezed orange juice

2 tablespoons freshly squeezed lime juice

1 Morta chili or 3 Arbol chiles

1 cup Red Tomato Salsa, recipe follows

1/4 cup vegetable oil

1/2 teaspoon salt

Directions

  1. Wash the chicken breasts and place in a large stainless steel or plastic container. Pour on the marinade, cover and refrigerate at least 6 hours, or overnight.
  2. Preheat the grill or broiler until very hot.
  3. Grill the chicken breasts, skin side down on the grill, or skin side up in the broiler, 2 to 3 minutes. Then turn and cook the other side. Keep turning the chicken every minute or 2 to avoid blackening or sticking; total cooking time is 10 to 12 minutes for small breasts and 18 to 20 for larger breasts. (We always cook chicken breasts with the skin on for flavor. For skinless chicken, we just remove it before serving.)
  4. Serve hot on top of red rice and black beans. Top with the Orange Salsa.

SPICY CITRUS MARINADE

Yield: 2 cups
  1. Combine the orange juice, lime juice and chile(s) in a small saucepan and bring to a boil. Reduce to a simmer and cook, uncovered, until the chili(s) is plump, about 5 minutes. Set aside to cool.
  2. Transfer the citrus mixture to a blender. Add the remaining ingredients and puree until smooth.