Hello grilling season! Summer is here and I have the grill going almost nightly. But I often find myself in a boneless, skin-less, chicken rut. Does this happen to anyone else? Often times I find chicken too dry or boring or just plain blah. I do love my go-to chicken seasoning, but sometimes you have to shake things up a bit! This spicy chili chicken definitely does the trick!
This chicken dish really turns up the heat (no pun intended!). The chicken gets a rub down in two different kinds of chili, not to mention coriander, cumin, and a kick of paprika. To cool it down, it’s topped with a fresh tomatillo and tomato salsa and healthy crumble of Manchego cheese. Cue the drool.
I absolutely love switching things up on Taco Tuesday with this recipe. It is delicious thrown on top of a salad, or in tortillas. I hav also served it alongside rice for a simple delicious dinner. It is extremely versatile and makes for some great leftovers!
Boring, dry chicken breasts are a thing of the past! It is time to fire up that grill and bust out the spices. This spicy chili chicken is a must next time you’re in a chicken rut!Print
This spicy chili chicken brings the heat to any meal! It is topped with an easy and fresh tomato and tomatillo salsa and manchego cheese.
- 4 boneless, skin-less chicken breasts
- 2 Tbsp avocado oil or olive oil
- 1 garlic clove, crushed
- 1 tsp ancho chili powder
- ½ tsp chipotle chili powder
- 1 Tbsp paprika
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- ¼ cup lime juice
- 2 large tomatoes, diced
- 4 tomatillos, husked, washed, and diced
- 3 green onions, white and light green parts, sliced
- ¼ cup cilantro leaves, chopped
- salt and pepper to taste
- Lime wedges for serving
- Manchego cheese, crumbled
- Butterfly the chicken by slicing each breast almost in half horizontally, so the breast opens flat. Set aside.
- In a small bowl, combine the oil, crushed garlic, ancho chili, chipotle chili, paprika, ground cumin, ground coriander, and 1 tsp salt. Rub each chicken breast with spice mixture on both sides, coating liberally. Cover, and let the chicken rest in the refrigerator for at least 30 minutes, or up to a few hours.
- Meanwhile, make the salsa. Combine the tomatoes, tomatillos, green onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Cover and refrigerate until you’re ready to eat.
- Pre-heat your grill to medium heat. Add the chicken and cook. Each side should take 4-7 minutes depending on thickness and remember to only turn it once.
- Remove chicken from the grill and allow to cool for 2-3 minutes before topping with the fresh salsa and crumbled Manchego cheese.