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Ancho Grilled Chicken Breasts With Roasted Poblano Salsa

This salsa is out of this world!! A perfect match for this chicken, but I could eat it with a spoon!!!

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • Bone and skin the chicken breasts.
  • Combine the chile powder, salt, and oregano and sprinkle all over the chicken.
  • Drizzle with the olive oil and set aside to marinate for 30 min or up to 2 hours.
  • Prepare a moderately hot fire in a gas or charcoal grill.
  • Roast the fresh chiles ove the hottest part of the fire until the skins are throughly blistered.
  • Remove to a bowl and cover with plastic wrap.
  • Let steam for 15 min or so; this will loosen the skin.
  • Roast the tomatoes and green onions on a cooler part of the grill until the tomato skins begin to brown and burst.
  • Chop the tomatoes and onions, and combine in a bowl.
  • When the chiles are cool enough to handle, remove the skins.
  • Split the chiles open and remove the seeds.
  • Taste a bit of chile, including the ribs (which is the hottest part of the chile), and decide how much of the ribs you want to include in the salsa.
  • Dice the chiles and add them to the tomatoes.
  • Season well with salt and citrus juice to taste.
  • Grill the chicken breasts over a moderately hot fire until springy to the touch and juices run clear when pierced, about 15-20 minute.
  • To check for doneness, remove to a cutting board, let stand a minute or two, then split lengthwise. If halves need a little more cooking, grill with the cut side down.
  • Arrange on plates and garnish with the salsa.
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RECIPE MADE WITH LOVE BY

@SkinnyMinnie
Contributor
@SkinnyMinnie
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"This salsa is out of this world!! A perfect match for this chicken, but I could eat it with a spoon!!!"
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  1. SkinnyMinnie
    This salsa is out of this world!! A perfect match for this chicken, but I could eat it with a spoon!!!
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