Monday, July 8, 2013

Chile-Rubbed Grilled Chicken with Salsa

I was looking for something new to grill this weekend.  I found this recipe in the June 2012 issue of the Food network magazine.  It helped that it had Light up at the top of the page.




Chile-Rubbed Grilled Chicken with Salsa

4 skinless, boneless chicken breasts
1 tbsp. olive oil, plus more for brushing
1 small clone garlic, finely grated
1 1/2 tsp. ancho chile powder
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander 
1 tsp. paprika
1/4 to 1/2 tsp. chipotle chile powder
4 tsp. fresh lime juice, plus lime wedges for serving
Kosher salt
2 tomatoes diced
3 tomatillos, husked, rinsed and diced
1/4 cc. 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 tsp. lime juice and 1 1/4 tsp. 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 tsp. 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 salsa and serve with the lime wedges.




Calories 344
fat 7 grams



The chicken turned out great and wasn't as spice as I thought it would be and that might have to do with the fact I used regular chile powder instead of the chipotle as I didn't have any and didn't realize it.  I also threw some cilantro into the salsa.  I am taking one of the left over breasts to lunch tomorrow as a sandwich.  

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