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1
Chili Rub Procedures:
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Mix all ingredients together well, then blend in a spice grinder until salt shavings are A 1/2 the original size.
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3
Store in airtight container.
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4
Rubbing Procedures:
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Coat each chicken breast with 1 A 1/2 tsp.
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of ancho chili rub.
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Cover, place in the refrigerator and let sit for at least 15 minutes and up to 24 hours.
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8
Cooking Procedures:
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Pre-heat the oven to 400 degrees.
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10
Lightly oil the center of the plank, place the seasoned chicken breasts in the center of the plank.
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11
In a mixing bowl, toss the corn, onion, red and green peppers, olive oil, salt and black pepper.
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Toss until well mixed.
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13
Using a second plank lay the corn relish evenly over the inner surface of the plank.
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14
Place both planks in the oven on the top two shelves, and let roast for 10-12 minutes.
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15
Remove the chicken from the oven and turn the breasts over.
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16
Return the chicken to the oven and roast for another 15-18 minutes.
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17
Remove both planks from the oven and place the chicken on top of the corn relish on the other plank.
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18
Garnish the center of the dish with cilantro and lime slices.
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19
Then Serve.
