Chicken al Carbon with Cilantro Salsa

1. 1

   Wash the chicken breasts and place in a large stainless steel or plastic container.

2. 2

   Pour on the marinade, cover and refrigerate at least 6 hours, or overnight.

3. 3

   Preheat the grill or broiler until very hot.

4. 4

   Grill the chicken breasts, skin side down on the grill, or skin side up in the broiler, 2 to 3 minutes.

5. 5

   Then turn and cook the other side.

6. 6

   Keep turning the chicken every minute or 2 to avoid blackening or sticking; total cooking time is 10 to 12 minutes for small breasts and 18 to 20 for larger breasts.

7. 7

   (We always cook chicken breasts with the skin on for flavor.

8. 8

   For skinless chicken, we just remove it before serving.)

9. 9

   Serve hot on top of red rice and black beans.

10. 10

    Top with the Orange Salsa.

11. 11

    Combine the orange juice, lime juice and chile(s) in a small saucepan and bring to a boil.

12. 12

    Reduce to a simmer and cook, uncovered, until the chili(s) is plump, about 5 minutes.

13. 13

    Set aside to cool.

14. 14

    Transfer the citrus mixture to a blender.

15. 15

    Add the remaining ingredients and puree until smooth.

* Per serving · 4 servings · Values may vary.

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