Name: Chile-Rubbed Grilled Chicken With Salsa
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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 Photograph by Yunhee Kim

Courtesy of Food Network Magazine

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Chile-Rubbed Grilled Chicken With Salsa

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