Chile-Rubbed Grilled Chicken With Salsa

Serves 2

Served with Kale and Sweet Potato Hash That recipe next week!

 Here is what you will need.



                2 skinless, boneless chicken breasts

                1 tablespoon extra-virgin olive oil, plus more for brushing

               1 small clove garlic, finely grated

              1  teaspoon chile powder

                1  teaspoons ground cumin

                1  teaspoons ground coriander

                1 teaspoon paprika

                1/2 teaspoon chipotle pepper in adobe, minced

                2 teaspoons fresh lime juice

                1 tomato, diced or what ever tomato you have

       3 TBS  finely diced red onion


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 or grillpan to medium. Meanwhile, make the salsa: Chop the tomatoes and red onion.


Put in bowl and add the remaining 1 teaspoon 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, 3 to 5 minutes per side.

Top with the salsa.


I served it with Kale and Sweet Potato Hash.  That recipe, next week.