Chile-Rubbed Grilled Chicken With Salsa Recipe

Name: Chile-Rubbed Grilled Chicken With Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breasts (about 2 1/4 pounds); 1 tablespoon extra-virgin olive oil, plus more for brushing; 1 small clove garlic, finely grated; 1 1/2 teaspoons ancho chile powder; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon paprika; 1/4 to 1/2 teaspoon chipotle chile powder; 4 teaspoons 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

Servings: persons

4 skinless, boneless chicken breasts (about 2 1/4 pounds)
1 tablespoon extra-virgin olive oil, plus more for brushing
1 small clove garlic, finely grated
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon paprika
1/4 to 1/2 teaspoon chipotle chile powder
4 teaspoons 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 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl.
3
Add the chicken and turn to coat.
4
Cover and refrigerate at least 30 minutes and up to 2 hours.
5
Preheat a grill to medium.
6
Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt.
7
Cover and refrigerate until ready to serve.
8
Brush the grill grates with olive oil.
9
Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side.
10
Top with the salsa and serve with the lime wedges.
11
Photograph by Yunhee Kim

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 skinless, boneless chicken breasts (about 2 1/4 pounds), 1 tablespoon extra-virgin olive oil, plus more for brushing, 1 small clove garlic, finely grated, 1 1/2 teaspoons ancho chile powder, and more.

Yes, Chile-Rubbed Grilled Chicken With Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chile-Rubbed Grilled Chicken With Salsa

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