Chile-Rubbed Grilled Chicken with Tomatillo Salsa

I knew this would be too spicy for the kids, but the hubs and I like spice so I thought I would give it a try. This would be perfect for a weekend cookout. The spicy (not super spicy, just flavorful spicy) chicken with the cool tomatillo salsa is the perfect combo.

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 (We didn’t have any of this, so I left it out.)
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

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.

We had this with avocado slices on the side.

What did the family think? Well, I loved it. I knew the boys wouldn’t like it so they had pasta and my husband was still recovering from a fairly major dental surgery, so I was the only one who got to eat it.

Where did this recipe come from? Food Network Magazine

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Filed under Chicken, Definitely Making it Again, Mexican

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