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1
Make the llajua: Stem and cut the chile(s) in half lengthwise, then slice them crosswise into 1/2-inch pieces.
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2
(Gabriels family is very specific about this way of cutting the chile.)
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3
For a milder llajua, seed the chiles; for a spicier one, leave the seeds in.
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4
Place the tomatoes, garlic, and chile(s) in a food processor and puree to a coarse paste.
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5
Work in the olive oil and wine vinegar.
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6
Season the llajua with salt and black pepper to taste; the salsa should be highly seasoned.
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7
Work in the cilantro, running the processor in short bursts.
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8
Alternatively, you can puree the ingredients in a blender, adding the cilantro at the very end.
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9
You will have about 1 1/2 cups.
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10
The llajua can be made up to 2 hours ahead.
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11
Prepare the chicken: Rinse the chicken breasts under cold running water, then blot them dry with paper towels.
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12
Generously season the chicken breasts on both sides with the salt, black pepper, and cumin.
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13
Drizzle the olive oil on both sides of the chicken breasts, rubbing the oil and spices onto the meat with your fingertips.
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14
Let the chicken breasts marinate in the refrigerator, covered, for 30 minutes to 1 hour.
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15
Set up the grill for direct grilling and preheat it to high.
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16
When ready to cook, brush and oil the grill grate.
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17
Arrange the chicken breasts on the hot grate at a diagonal to the bars.
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18
Grill the chicken breasts until golden brown and cooked through, 4 to 6 minutes per side for bone-in breasts, 3 to 5 minutes per side for boneless breasts.
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19
Give each breast a quarter turn on each side after 2 minutes to create a handsome crosshatch of grill marks.
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20
Transfer the grilled chicken breasts to a platter or plates.
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21
Serve the chicken with the llajua spooned on top or on the side.
