Grilled Ancho Chicken Breasts & Apricot Salsa Recipe

Cooking Directions

• STEP 1.In a small bowl, combine the ancho chili powder, garlic, lime juice, olive oil, salt, and pepper. Mix well.
• STEP 2.Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
• STEP 3.Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
• STEP 4.Grill the chicken breasts for about 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
• STEP 5.While the chicken is grilling, prepare the apricot salsa. In a medium bowl, combine the diced apricots, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Mix well.
• STEP 6.Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Serve the grilled chicken breasts with the apricot salsa on top.
• STEP 7.Enjoy!

Cooking Tips

• Make sure to preheat the grill to medium-high heat to ensure even cooking of the chicken breasts.
• For extra flavor, you can add a pinch of cumin or smoked paprika to the marinade.
• If you don't have a grill, you can also cook the chicken breasts on a stovetop grill pan or in the oven.
• The apricot salsa can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage and Serving

• Leftover grilled chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the chicken, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the grilled ancho chicken breasts with the apricot salsa on top, alongside a side of rice or grilled vegetables for a complete meal.