LIP-SMACKING LEMONY ROASTED CORNISH HENS4 Cornish hens12 whole peeled garlic cloves1 lemon, cut into quartersSalt,…
Chile Rubbed Grilled Chicken
| Chile Rubbed Grilled Chicken | Print |
Recipe By: Alice Morrow
Chile Rubbed Grilled Chicken
Ingredients
- 4-6 skinless, boneless chicken breasts
- Extra virgin olive oil
- 2 garlic cloves, finely grated
- 2 t. ancho chile powder
- 2 t. ground cumin
- 2 t. ground coriander
- 2 t. paprika
- ½ t. chipotle chile powder
- 2 T. fresh lime juice, plus lime wedges for garnish
- Kosher salt, black pepper
- 2 Creole tomatoes, diced
- 4 tomatillos, husked, rinsed and diced
- 1 medium red onion, diced
Instructions
- Butterfly the chicken breasts. Open like a book so that the breasts lie flat but do not cut all the way through.
- Combine 1 T. olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 2 t. lime juice and 1-2 t. salt in a large bowl.
- Add chicken and turn to coat. Cover and refrigerate for 2 hours.
- Preheat grill.
- Make the Salsa: Toss tomatoes, tomatillos, red onion and rest of lime juice in a bowl. Season with salt and pepper. Cover and refrigerate until needed.
- Brush the grill with olive oil. Grill the chicken, turning once, until grill marks show and cooked through, about 5-8 minutes per side, depending on thickness of chicken.
- Top with salsa and serve with lime wedges
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