Meat/ Summer

Spicy Chili Chicken with Tomatillo Salsa

Spicy Chili Chicken from A Thousand Crumbs (5 of 5)

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?  I love my go-to chicken seasoning, but sometimes you have to shake things up a bit!  This spicy chili chicken ought to do the trick!

This spicy chili chicken 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.

This recipe is great as leftovers thrown on top of a salad, or into tortillas for taco night.  I love meals that can double as other meals during the week so this chicken is a hit!

Spicy Chili Chicken with Fresh Tomatillo Salsa

Print Recipe
Serves: 4 Cooking Time: 30 Minutes


  • 4 boneless, skin-less chicken breasts (about 2 lbs)
  • 2 Tbsp avocado or olive oil
  • 1 garlic clove, crushed
  • 1 tsp ancho chili powder
  • 1/2 tsp chipotle chili powder
  • 1 Tbsp paprika
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • juice of 2 limes, about 1/4 cup
  • 2 large tomatoes, diced
  • 4 tomatillos, husked, washed, and diced
  • 3 green onions, white and light green parts, sliced
  • 1/4 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 chicken opens flat.


In a small bowl, combine the oil, crushed garlic, ancho chili, chipotle chili, paprika, cumin, 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.


When you're ready, pre-heat the grill to medium-high heat. When the grill is nice and hot, add the chicken. 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 serving.


To serve, top with the fresh salsa and crumbled Manchego cheese.


The key to keeping grilled chicken juicy is turning it only once! It doesn't like to be fussed with once it's on the grill.

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