Did you make a New Year’s resolution to eat healthier this year? Well, this delicious Wood-Fired Ancho Chile Chicken with Roasted Tomatillo Salsa is healthy and it won’t conflict with the strictest of resolutions.
- 4 boneless, skinless chicken breasts
- 1/3 cup mixed mini sweet peppers (sliced)
- 1 poblano pepper
- 1 jalapeno pepper
- 1 medium onion (chopped)
- 1/2 cup cilantro
- 1/4 cup sugar
- 1 teaspoon ancho chile powder
- 1/2 teaspoon ground cumin
- 2 limes juiced (divided)
- 1 fresh garlic clove (minced & divided)
- Lime zest
- Kosher salt
- Ground pepper blend
- 1 lb. fresh tomatillos with outer skin removed
Into a medium-sized bowl, add enough warm water to later cover the chicken breasts. Next, add your kosher salt, sugar and half of your minced garlic to the water. Mix the ingredients together. Allow the water to cool and then add your chicken breasts to the mixture. Stir it all together and then place the bowl in the refrigerator for about an hour.
Take the brined chicken breasts out of the refrigerator and pat them dry. Combine ancho chile powder, cumin, lime zest, kosher salt and ground pepper to a bowl and mix well. Sprinkle this dry mixture on both sides of the chicken breasts.
Set up your Goldens’ Cast Iron Cooker for roasting according to the diagram on the left and heat it up to 350 degrees. Carefully add the coated chicken breasts, poblano pepper, jalapeno pepper and tomatillos to the grill. Grill for about 12 minutes, turning once so both sides start to get golden brown. Remove the chicken from grill and let it rest for 3-5 minutes. Keep the cooker dome closed as much as possible so that you infuse your chicken with a nice wood-fired flavor.
Add the roasted tomatillos, peppers, garlic, lime juice, lime zest, onion and cilantro to a blender and pulse blend until it reaches the desired consistency.
Dress the chicken breasts with tomatillo salsa and sliced mini sweet peppers and serve.