Red Chile-Citrus Marinated Chicken Breasts with Grilled Tortillas and Avocado-Tomatillo Salsa Recipe

Name: Red Chile-Citrus Marinated Chicken Breasts with Grilled Tortillas and Avocado-Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; Salt and freshly ground pepper; 16 6 -inch flour tortillas; 3 large, ripe Haas avocado, peeled and coarsely chopped; 1/4 cup finely chopped onion; 3 tomatillos, husked, washed and coarsely chopped; 1 jalapeno, finely chopped; 3 tablespoons fresh lime juice; 3 tablespoons finely chopped cilantro; Salt and freshly ground pepper; 1 cup fresh orange juice; 1 cup fresh lime juice; 1/2 cup fresh lemon juice; 1/4 cup ancho chile powder; 2 tablespoons paprika; 4 cloves garlic, coarsely chopped; 1 cup olive oil; 8 chicken breasts, bone in, skin on; Salt and freshly ground pepper

Servings: persons

1/4 cup olive oil
Salt and freshly ground pepper
16 6 -inch flour tortillas
3 large, ripe Haas avocado, peeled and coarsely chopped
1/4 cup finely chopped onion
3 tomatillos, husked, washed and coarsely chopped
1 jalapeno, finely chopped
3 tablespoons fresh lime juice
3 tablespoons finely chopped cilantro
Salt and freshly ground pepper
1 cup fresh orange juice
1 cup fresh lime juice
1/2 cup fresh lemon juice
1/4 cup ancho chile powder
2 tablespoons paprika
4 cloves garlic, coarsely chopped
1 cup olive oil
8 chicken breasts, bone in, skin on
Salt and freshly ground pepper

1
For the Grilled Tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste.
2
Grill for 1 minute on each side.
3
Yield: 8 servings For the Avocado and Grilled Tomatillo Salsa: Combine all ingredients in a medium bowl and season with salt and pepper.
4
For the Marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined.
5
Slowly whisk in the olive oil until emulsified.
6
Reserve 1 cup of the marinade and set aside.
7
Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely.
8
Cover and refrigerate for 1 hour in the refrigerator, turning once.
9
Preheat grill.
10
Remove chicken from marinade and season on both sides with salt and pepper to taste.
11
Grill the breasts, skin side down, for 4 minutes or until golden brown.
12
Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes.
13
Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes.
14
Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through.
15
Remove the chicken to a platter, cover and let sit 10 minutes.
16
Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.

2541

kcal

Calories

Fat

329

Carbs

105

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 19 ingredients. The key ingredients include: 1/4 cup olive oil, Salt and freshly ground pepper, 16 6 -inch flour tortillas, 3 large, ripe Haas avocado, peeled and coarsely chopped, and more.

Yes, Red Chile-Citrus Marinated Chicken Breasts with Grilled Tortillas and Avocado-Tomatillo 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.

Red Chile-Citrus Marinated Chicken Breasts with Grilled Tortillas and Avocado-Tomatillo Salsa

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