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1
Prepare a medium-hot grill fire.
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2
In a medium bowl, combine the tomatoes, cilantro, scallions, lime juice, 1 tablespoon of the oil, 1-1/2 teaspoon of the sugar and the lime zest.
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3
If your tomatoes arent perfectly ripe and sweet, add the remaining 1/2 teaspoon sugar.
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4
Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, or to taste.
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5
In another medium bowl, mix the chipotle, the remaining 2 tablespoon oil, 1/2 teaspoon kosher salt and 1/4 teaspoons pepper.
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6
Trim the chicken.
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7
If the tenderloins are still attached, remove them and save for another use.
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8
Use the flat side of a meat mallet to pound each chicken breast to an even 1/2-inch thickness.
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9
Add the chicken to the chipotle mixture and toss well to coat.
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10
When the grill is ready, lay the chicken on the hot grill grates and cook, covered, until the chicken has grill marks and the edges turn opaque, 2 to 3 minutes.
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11
Flip the breasts and continue to cook until the chicken is cooked through, 2 to 3 minutes more.
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12
Transfer the chicken to a clean cutting board and let rest for 5 minutes.
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13
Slice each breast crosswise on the diagonal into 1/2-inch-thick slices.
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14
Arrange the chicken on a platter and top with the salsa.
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15
Make Ahead Tips: If you're serving at room temperature, the chicken can be grilled ahead.
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16
After grilling, let it cool for 20 minutes, refrigerate (for up to 8 hours), and slice just before serving with the salsa.
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17
The salsa ingredients may be prepared up to 2 hours ahead, but mix them together just before serving.
