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1
Bone and skin the chicken breasts.
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2
Combine the chile powder, salt, and oregano and sprinkle all over the chicken.
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3
Drizzle with the olive oil and set aside to marinate for 30 min or up to 2 hours.
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4
Prepare a moderately hot fire in a gas or charcoal grill.
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5
Roast the fresh chiles ove the hottest part of the fire until the skins are throughly blistered.
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6
Remove to a bowl and cover with plastic wrap.
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7
Let steam for 15 min or so; this will loosen the skin.
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8
Roast the tomatoes and green onions on a cooler part of the grill until the tomato skins begin to brown and burst.
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9
Chop the tomatoes and onions, and combine in a bowl.
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10
When the chiles are cool enough to handle, remove the skins.
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11
Split the chiles open and remove the seeds.
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12
Taste a bit of chile, including the ribs (which is the hottest part of the chile), and decide how much of the ribs you want to include in the salsa.
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13
Dice the chiles and add them to the tomatoes.
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14
Season well with salt and citrus juice to taste.
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15
Grill the chicken breasts over a moderately hot fire until springy to the touch and juices run clear when pierced, about 15-20 minute.
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16
To check for doneness, remove to a cutting board, let stand a minute or two, then split lengthwise. If halves need a little more cooking, grill with the cut side down.
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17
Arrange on plates and garnish with the salsa.
