ACTIVE: 30 min/TOTAL: 30 min plus marinating/ SERVES 4

4 skinless, boneless chicken breasts (about 2 1/4 pounds)

1 tbsp extra virgin olive oil, plus more for brushing

1 small clove 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 cup finely diced red onion

  1. 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.
  2. 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.
  3. 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.
  4. 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.


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