Ancho Grilled Chicken Breasts With Roasted Poblano Salsa
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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!!!
- Ready In:
- 1hr 20mins
- 4 chicken breast halves
- 1 teaspoon dried ancho chile powder
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon dried oregano
- 2 tablespoons olive oil
- 2 fresh poblano chiles
- 3⁄4 lb tomatoes
- 2 green onions
- salt, to taste
- lemon juice or lime juice, to taste
- 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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