Ancho Chile Rubbed Chicken with Grilled Pineapple Salsa
Ancho Chile Rubbed Chicken
  • 45 min
    Prep Time
  • 8 min
    Cook Time
  • 6 to 8
    Servings

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Ingredients
  • 1 recipe Ancho Chile Rub
  • 8 Omaha Steaks 4 oz Chicken Breasts
  • 1 recipe Grilled Pineapple Salsa
Ancho Chile Rub:
* Makes 5 tbsp
  • 2 Tbsp. paprika
  • 1 Tbsp. sea salt
  • 1 Tbsp. brown sugar (packed)
  • 1 Tbsp. ancho chile powder
Grilled Pineapple Salsa:
* Makes 2 cups
  • 1/2 pineapple
  • 1 red bell pepper
  • 1/2 white onion
  • 1 Tbsp. chipotle chile canned in Adobo, puréed
  • 1 Tbsp. fresh lime juice
  • 2 Tbsp. fresh cilantro, chopped
  • 1/2 tsp. kosher salt
  • 1/4 black pepper
Preparation
  1. Prepare the Grilled Pineapple Salsa and the Ancho Chile Rub.
  2. Coat the thawed chicken breast with the Ancho Chile Rub coating all sides.
  3. Grill the chicken breast until the internal temperature reaches 165° F or about 3-4 minutes on each side.
  4. Serve chicken breasts topped with the Grilled Pineapple Salsa.
Grilled Pineapple Salsa:
  1. Peel the pineapple then slice into 1/4" thick slices. Grill on a hot grill until grill marks on both sides. Cool completely, remove core then cut into 1/4" chunks.
  2. Roast the red peppers then peel and seed. Chop into 1/4" dice.
  3. Peel the onion and slice into 1/4" thick slices. Grill on a mesquite grill then cool completely. Chop into 1/4" dice.
  4. Combine all ingredients in a mixing bowl and mix well.