Another simple and delicious dish. Please excuse the patterned plate, which is what's available in my furnished rental home -- I don't dig patterns because the food should stand alone!!!
Chile-Rubbed Grilled Chicken with Salsa
4 boneless, skinless chicken breasts
1 T extra virgin olive oil, plus more for brushing
2 garlic cloves, finely grated
1 1/2 tsp ancho chile powder (i couldn't find this so I ground up dried anchos)
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp paprika
1/2 tsp chipotle chile powder (also couldn't find this so just skipped it)
4 tsp fresh lime juice, plus wedges for serving
Kosher salt
2 tomatoes, diced
3 tomatillos, husked, rinsed and diced (same old story as above - it's fine to skip!)
1/4 C finely diced red onion
1. Butterfly the chicken: Slice each breast almost in half horizontally. Open and lie flat.
2. Combine olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chiptole chile powder, 1 tsp lime juice, and 1 1/4 tsp salt in a large bowl. Add chicken and turn to coat. Cover and refrigerate 30 minutes minimum to however long your chicken won't get you sick.
3. Preheat a grill to medium. Meanwhile, make the salsa. Toss the tomatoes, tomatillos, red onion, and the remaining 3 tsp lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
4. Brush the grill with olive oil. Grill the chicken, turning once, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
