Chef Dan Bearss, Chef Instructor at Auguste Escoffier School of Culinary Arts shares his flavorful Chili Lime Grilled Chicken recipe paired with Salsa Tatemada that is perfect for summertime.
Table of Contents
Chili Lime Grilled Chicken
Ingredients
- 2 each Chicken Breasts
- 2 tbsp Lime Juice
- ¼ Cup Olive Oil
- 1 tbsp Honey
- 2 tsp Ancho Chile Powder
- 1 tsp Garlic Powder
- 1 tsp Kosher Salt
Directions
- Combine all ingredients minus chicken breasts and whisk until evenly incorporated.
- Place 2 breasts in a ziploc bag and pour marinade into the bag with the breasts. Remove as much air as possible and shake to spread the marinade around the chicken breasts evenly.
- Refrigerate for a minimum of 2 hours or overnight.
- Turn the grill to medium heat on one half and low heat on the other half. Clean and oil the grill.
- Remove the chicken breasts from the bag and place them on the grill at a 45-degree angle. After grill marks are achieved turn 90 degrees (about 2-3 minutes). Flip the grilled breast over to the ungrilled side and place on the low heat side at 45 degrees. After about 4-5 minutes, turn 90 degrees. Cook until the chicken reaches a safe internal temperature of 165 degrees farenheight.
- Move to a cutting board and let rest for 5 minutes before slicing so that the juices may settle. Serve in taco shells, in a burrito, or over rice topped with the salsa tatemada.
Enjoy!
Salsa Tatemada
Ingredients
- 4 each Fresh Roma Tomatoes, core removed
- 2 each Serrano Peppers, seeded and destemmed
- 1 each Onion, peeled and quartered
- 2 each Garlic Cloves, peeled
- 2 tbsp Cilantro Leaves, chopped
- To taste Kosher Salt
- To taste Black Pepper, ground
Directions
- With either a grill, pan, or oven, char tomatoes, onion, garlic, and chiles until blistered and blackened all around.
- Let cool.
- Place charred vegetables in the blender and blend until smooth and pureed.
- Season to taste and garnish with cilantro.
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