Grilled Chicken Breasts with Ancho Chile Sauce

Pechugas de Pollo con Salsa de Chile Ancho
Ancho chiles make a rich red sauce that ranges from mild to quite hot. The savory sauce served with smoky-tasting barbecued chicken breasts is a winning combination. If possible, grill the chicken over white-hot coals of mesquite charcoal for authentic flavor. Serve with Mexican-style beans and salad.
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Ingrediënten

Makes 4 servings

  • Ancho Chile Sauce for Enchiladas
  • 4 skinless boneless chicken breast halves
  • 1 small garlic clove mashed
  • ½ teaspoon salt
  • 2 teaspoons olive oil or vegetable oil
  • ⅛ teaspoon freshly ground pepper or to taste
  • 1 tablespoon chopped fresh cilantro

Instructies

  • Prepare the chile sauce and reserve.
  • Then, make a hot fire in an outdoor grill or, alternatively, preheat an oven broiler or stovetop grill pan.
  • Lay the chicken breasts on a platter.
  • In a small bowl, mash the garlic, salt, oil, and pepper together to make a paste.
  • Rub the mixture all over the chicken.
  • When the outdoor grill fire, broiler, or grill pan is hot, grill the chicken, turning once or twice, about 4 to 5 minutes per side, or until well marked from the grill and no longer pink inside at the thickest part.
  • To serve, reheat the sauce, spoon over the grilled chicken, and sprinkle with the chopped cilantro.
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Recipe Category Chicken
Country Mexican
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