Tender chicken breasts seasoned with a mild, earthy ancho chili powder, grilled to perfection and paired with a bright and fresh grilled apricot salsa. This dish brings together the smoky richness of grilled meat and fruit's natural sweetness, accentuated by grilling it. With additional flavors from...
Preheat your grill to 375°F (190°C), which is around the medium-high setting on most grills.
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Brush both sides of the chicken breasts evenly with 1 tablespoon of olive oil. Sprinkle evenly with the ancho chili powder, garlic powder, and 1/2 teaspoon of salt. Set aside to marinate momentarily.
3
Brush the cut sides of the apricots with the remaining tablespoon of olive oil.
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Grill the chicken for about 7 minutes each side, or until the inside is no longer pink and the internal temperature reaches 165°F (74°C). Remove from grill and let rest.
5
Grill the apricots, cut-side down, for about 4 minutes until slightly softened and with char marks. Allow them to cool.
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While the apricots are cooling, combine diced avocado, chopped cilantro, chopped red onion, sliced jalapeño, lime juice, and the remaining 1/8 teaspoon of salt in a medium mixing bowl.
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Dice the grilled apricots and stir them into the salsa.
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Serve each chicken breast with a heap of the apricot salsa and a lime wedge on the side.