Grilled Ancho Chicken & Apricot Salsa

Viewing a specific version of this recipe
Show Master Version

Initial version

Authored by Shanzy
4 servings

Ingredients

  • 4 chicken breast cutlets (about 1 pound)
  • 2 tbsp extra-virgin olive oil, divided
  • 2 tsp ancho chile powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt plus 1/8 teaspoon, divided
  • 4 apricots, nectarines and/or peaches, halved and pitted
  • 1 ripe avocado, chopped
  • 1/4 c coarsely chopped fresh cilantro
  • 3 tbsp finely chopped red onion
  • 1 jalapeño pepper, seeded and thinly sliced
  • 1 tbsp lime juice
  • 4 lime wedges

Instructions

1

Preheat grill to medium-high.

2

Brush both sides of chicken with 1 tablespoon oil and sprinkle with chile powder, garlic pow- der and 2 teaspoon salt. Brush the cut sides of the fruit with the remaining 1 tablespoon oil.

3

Grill the chicken, turning once halfway, until an instant-read thermometer inserted into the thickest part registers 165°F, 6 to 8 minutes. Grill the fruit, cut-side down, until slightly softened and beginning to char, about 4 minutes.

4

Meanwhile, combine avocado, cilantro, onion, jalapeño, lime juice and the remaining / teaspoon salt in a medium bowl. When the fruit is cool enough to handle, chop and stir into the salsa.

5

Serve the chicken with the salsa and a lime wedge.