Grilled Citrus Chicken Breast

Method/Steps

Directions for Marinade

In a small saucepan, combine the orange juice, lime juice and chili pepper and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the chili is plump, about 5 minutes. Remove from the heat and let cool.

Directions for Red Salsa

1. In a saucepan over medium heat, warm the oil. Add the onion and sauté until soft, about 10 minutes. Add the garlic, chili pepper and salt, and cook for 2 minutes longer. Add the tomatoes and their juices and reduce the heat to low. Cook the tomatoes, stirring occasionally to greak them up, until soft and the juices have reduced by half, 10 to 15 minutes.

2. Let cool slightly, then transfer to a blender. Purée until smooth, then strain through a sieve placed over a bowl. Set aside to cool completely.

Assembly

1. Transfer the cooled marinade mixture to a blender and add the salsa, olive oil and salt. Purée until smooth.

2. Rinse the chicken breasts and pat dry. Place the chicken breasts in a shallow dish. Pour the purée evenly over the top, cover and let marinate in the refrigerator for 2 to 4 hours.

3. Heat the grill. Place chicken breasts, skin side down on the grill rack, or arrange them skin side up on a broiler pan. Grill or broil for about 3 minutes. Turn and cook on the other side for another 3 minutes. Continue to cook the chicken, turning every 3 minutes to avoid burning, until tender and opaque, about 12-20 minutes in total.

4. Transfer chicken breasts to platter. Garnish with orange slices and cilantro sprigs.