Ancho Grilled Chicken Breasts With Roasted Poblano Salsa

Recipe by SkinnyMinnie
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

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.