| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 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
Instructions
- 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.
- 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. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
- Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
- Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
- Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim
Nutrition Facts
| Calories | 344 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 148 milligrams |
| Sodium | 769 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 1 grams |
| Protein | 60 grams |
Reviews
I made this for my family tonight and they just couldn’t get enough. I served it over rice and quinoa and topped it with the salsa, sautéed mushrooms, shredded lettuce, cilantro, and a lime wedge. This one is definitely a keeper.
This was an absolute hit at my house! Topped it with my fav fresh salsa instead and added queso fresco on top. DELICIOUS!
Delicious
Loved this light delicious & easy recipe! Definitely a keeper!
This is amazing! Even my picky 11yo liked it! The tomatillo salsa is so light and delicious, but is even better the next day when all the flavors have melted together. I have actually not grilled the chicken, just pan fried it, so I imagine on the grill it’s even better!
Question: Think this would work on wings? Or was it too spicy?
I just omit the chipotle chilies and still taste great ! Absolutely I will cook again
Amazing flavors. And great a second day.
OK, so I did this recipe a little different. I used four bone-in split chicken breasts and rubbed the spice mixture on and baked them in the oven for about 50 minutes at 350. It made a lot of chicken that can be used for anything- quesadillas, tacos, sandwiches, as a topping on a pizza. I love the spice rub. If you want to bump of the flavor of the salsa, just think of it as pico de gallo and add lime juice and cilantro and you’ll have a winner. I ended up using this chicken in a white chicken chili recipe that called for cooked chicken.
Loved it!!! Added garlic, jalapeno and cilantro to the salsa and the salsa was way better than I was hoping for… One of favorite recipes for summer… got almost everything from our own garden which is another big plus for this dish…served over Basmati rice (lower glycemic index…