Chile-Rubbed Grilled Chicken With Salsa

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5.  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 Photograph by Yunhee Kim

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