Ancho Grilled Chicken Breasts With Roasted Poblano Salsa - cooking recipe

Ingredients

4 chicken breast halves
1 teaspoon dried ancho chile powder
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
2 tablespoons olive oil
2 fresh poblano chiles
3/4 lb tomatoes
2 green onions
salt, to taste
lemon juice or lime juice, to taste

Preparation

Bone and skin the chicken breasts.
Combine the chile powder, salt, and oregano and sprinkle all over the chicken.
Drizzle with the olive oil and set aside to marinate for 30 min or up to 2 hours.
Prepare a moderately hot fire in a gas or charcoal grill.
Roast the fresh chiles ove the hottest part of the fire until the skins are throughly blistered.
Remove to a bowl and cover with plastic wrap.
Let steam for 15 min or so; this will loosen the skin.
Roast the tomatoes and green onions on a cooler part of the grill until the tomato skins begin to brown and burst.
Chop the tomatoes and onions, and combine in a bowl.
When the chiles are cool enough to handle, remove the skins.
Split the chiles open and remove the seeds.
Taste a bit of chile, including the ribs (which is the hottest part of the chile), and decide how much of the ribs you want to include in the salsa.
Dice the chiles and add them to the tomatoes.
Season well with salt and citrus juice to taste.
Grill the chicken breasts over a moderately hot fire until springy to the touch and juices run clear when pierced, about 15-20 minute.
To check for doneness, remove to a cutting board, let stand a minute or two, then split lengthwise. If halves need a little more cooking, grill with the cut side down.
Arrange on plates and garnish with the salsa.