This Grilled Ancho Chicken Breasts with Apricot Salsa recipe is full of flavor with a combination of hot and spicy from the ancho chili chicken breasts and topped with a sweet apricot salsa, bringing the two tastes together, beautifully.
This dish pops with excitement which is why I like to serve it with a side of fluffy white rice or a creamy mashed potato, giving this recipe the time to shine!
To make Grilled Ancho Chicken Breasts with Apricot Salsa, you will need the following ingredients:
Preheat the grill to medium-high.
Season the chicken all over with 1 tablespoon olive oil, chili powder, garlic powder and salt, to taste.
Brush olive oil on the cut sides of the fruit, ready to be grilled.
Place the chicken on the grill and cook for 6-8 minutes until cooked through and a thermometer reading, on the thickest part registers 165 °F. Remove from heat for serving.
Place the fruit, cut-side down on the grill and cook for about 4 minutes until slightly softened and charred. Remove from heat to cool.
In a medium bowl, toss avocado, cilantro, onions, jalapeño pepper, lime juice and ⅛ teaspoon salt, together. Once the fruits are cooled enough to cut, chop and mix into the salsa.
Serve the chicken breast with salsa and a wedge of lime. Enjoy!
Try this Grilled Ancho Chicken Breasts with Apricot Salsa for an extra juicy and double flavor recipe. This one is spicy and if your guests love their food hot, then this is the recipe to try! Share your posts with us and tag #cookmerecipes on your own social media pages!
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