Grilled Chicken Breasts with Ancho Chile Sauce
Pechugas de Pollo con Salsa de Chile AnchoAncho 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.
Ingredients
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
Instructions
- 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.