Chile-Rubbed Grilled Chicken With Salsa

This Chile-Rubbed Grilled Chicken with Salsa (that I got out of Food Network magazine) was pretty good, though I actually skipped the salsa. We all agreed this would be really good sliced up in tacos or fajitas. I will definitely make it again!

Level: Easy Total: 30 min Prep: 15 min Cook: 15 min Yield: 4 servings 

4 skinless, boneless chicken breasts (about 2 1/4 pounds) 

1 tablespoon extra-virgin olive oil, plus more for brushing 

1 small clove garlic, finely grated 

1 1/2 teaspoons ancho chile powder 

1 1/2 teaspoons ground cumin 

1 1/2 teaspoons ground coriander 

1 teaspoon paprika 

1/4 to 1/2 teaspoon chipotle chile powder 

4 teaspoons fresh lime juice, plus lime wedges for serving 

Kosher salt 

2 tomatoes, diced 

3 tomatillos, husked, rinsed and diced 

1/4 cup finely diced red onion

Directions: Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.  Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.  Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.  Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.   Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g