Red Chile-Citrus Marinated Chicken Breasts with Grilled Tortillas and Avocado-Tomatillo Salsa

  • Level: Easy
  • Yield: 8 servings
Save Recipe

Ingredients

Grilled Tortillas:

1/4 cup olive oil

Salt and freshly ground pepper

16 6-inch flour tortillas

Avocado and Grilled Tomatillo Salsa:

3 large, ripe Haas avocado, peeled and coarsely chopped

1/4 cup finely chopped onion

3 tomatillos, husked, washed and coarsely chopped

1 jalapeno, finely chopped

3 tablespoons fresh lime juice

3 tablespoons finely chopped cilantro

Salt and freshly ground pepper

Marinade:

1 cup fresh orange juice

1 cup fresh lime juice

1/2 cup fresh lemon juice

1/4 cup ancho chile powder

2 tablespoons paprika

4 cloves garlic, coarsely chopped

1 cup olive oil

8 chicken breasts, bone in, skin on

Salt and freshly ground pepper

Directions

  1. For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
  2. For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
  3. Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Grilled Chicken Breast Stuffed with Goat Cheese with Smoked Chile Cilantro Sauce

Grilled Chicken Salad with Chipotle Chile Dressing and Chile Lime Tortilla Crisps

Chicken in Red Sesame Seed Sauce: Pipian Rojo del Norte

Curry Coconut Chicken Breasts

Sauteed Chicken Breast with Artichokes and Peppers

Chicken Breast, Dried Tomato and Mozzarella Panini

Chicken Breast with Feta, Celery and Radish Salad

Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast