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
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.
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.