Red Chile-Citrus Marinated Chicken Breasts with Grilled Tortillas and Avocado-Tomatillo Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup olive oil |
salt and freshly ground pepper |
16 6 -inch flour tortillas |
3 large, ripe haas avocado, peeled and coarsely chopped |
1/4 cup finely chopped onion |
3 tomatillos, husked, washed and coarsely chopped |
1 jalapeno, finely chopped |
3 tablespoons fresh lime juice |
3 tablespoons finely chopped cilantro |
salt and freshly ground pepper |
1 cup fresh orange juice |
1 cup fresh lime juice |
1/2 cup fresh lemon juice |
1/4 cup ancho chile powder |
2 tablespoons paprika |
4 cloves garlic, coarsely chopped |
1 cup olive oil |
8 chicken breasts, bone in, skin on |
salt and freshly ground pepper |
Directions:
1. For the Grilled Tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo Salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
2. For the Marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
3. Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.
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