1 1/2 tsp. ancho chile powder (regular chile powder if you can't find)
1 1/2 tsp. cumin
1 1/2 tsp. ground coriander
1 tsp. paprika
1/2 tsp. chipotle chile powder
8 tsp. fresh lime juice
Kosher salt
2 tomatoes, diced
1 tomatillo, husked, rinsed and diced
1/4 cup finely diced red onion
Instructions
-Butterfly chicken, not all the way through, lay
like a book
-In large bowl, combine EVOO, garlic, ancho chile
powder, cumin, coriander, paprika, chipotle chile
powder, 2 tsp. lime juice and 1 1/4 tsp. salt
-Add chicken to large bowl and turn to coat, cover
and fridge to marinate for at least 30 minutes
-Meanwhile make salsa- Toss tomatoes, tomatillos,
red onion and 6 tsp. lime juice in small bowl
-Season with salt, cover and fridge till ready to
serve
-Cook chicken, either grill 4-6 minutes each side or
bake on 350 for about 30 minutes
-Cover chicken with salsa and serve
Originally Submitted
8/20/2012
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