What you will need:
- 2.5 lbs. boneless skinless chicken breast, fat removed
- 4 Ancho or other dried chilies (we substitute ground chili and add 0.5 tsp instead – you can dial up or down the spice!)
- 3 tbsp. freshly squeezed lime juice
- 1 jalapeño pepper, stemmed and coarsely chopped
- 2-3 garlic cloves crushed
- 4 lines, cut in ¼ inch slices
- Sea salt
- Your favourite salsa
- Lime wedges optional
Instructions: Soak chilies in hot water to cover for 15 mins. Remove chiles from water. Coarsely chop chiles. Alternatively if you prefer not to use fresh chilies but ground chili, you can bypass this step. Combine with next 3 ingredients in an electric blender; puree to form a smooth mixture. Transfer mixture to a bowl; fold lime slices and ½ tsp sea salt. Add chicken and toss to coat. Cover and chill up to 8 hours. Remove chicken from marinade; sprinkle with sea salt, as desired Pre-heat BBQ Grill, cook chicken for 5 to 6 mins on each side, ensure it thoroughly cooked prior to removing. Let stand for 5 mins. Slice chicken diagonally across the grain. Serve with tortillas and salsa. Garnish with lime wedges if desired.
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