Grilled Ancho Chicken Breasts & Apricot Salsa Recipe

Grilled Ancho Chicken Breasts & Apricot Salsa is a delicious and flavorful dish that combines the smoky heat of ancho chili powder with the sweetness of apricots. The chicken breasts are marinated in a mixture of ancho chili powder, garlic, lime juice, and olive oil, then grilled to perfection. The apricot salsa is made with fresh apricots, red onion, jalapeno, cilantro, and lime juice, adding a refreshing and tangy element to the dish. This recipe is perfect for a summer barbecue or a quick and easy weeknight dinner.

4.1
11 Rating -
Rate
Non Vegdiet
1hr 15minstotal
1hr 15m.total
Grilled Ancho Chicken Breasts & Apricot Salsa
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Ingredients for Grilled Ancho Chicken Breasts & Apricot Salsa Recipe

  • 1 Boneless, Skinless Chicken Breasts
  • 1/2 tablespoon Ancho Chili Powder
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Lime Juice
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • as needed For The Apricot Salsa
  • 1 Ripe Apricots, Diced
  • 0.06 cup Red Onion, Finely Chopped
  • 1/4 Jalapeno, Seeded And Finely Chopped
  • 1/2 tablespoon Fresh Cilantro, Chopped
  • 1/4 tablespoon Lime Juice
  • As required Salt And Pepper, To Taste

Directions: Grilled Ancho Chicken Breasts & Apricot Salsa Recipe

Cooking Directions

  • STEP 1.In a small bowl, combine the ancho chili powder, garlic, lime juice, olive oil, salt, and pepper. Mix well.
  • STEP 2.Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  • STEP 3.Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
  • STEP 4.Grill the chicken breasts for about 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
  • STEP 5.While the chicken is grilling, prepare the apricot salsa. In a medium bowl, combine the diced apricots, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Mix well.
  • STEP 6.Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Serve the grilled chicken breasts with the apricot salsa on top.
  • STEP 7.Enjoy!

Cooking Tips

  • Make sure to preheat the grill to medium-high heat to ensure even cooking of the chicken breasts.
  • For extra flavor, you can add a pinch of cumin or smoked paprika to the marinade.
  • If you don't have a grill, you can also cook the chicken breasts on a stovetop grill pan or in the oven.
  • The apricot salsa can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage and Serving

  • Leftover grilled chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the chicken, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
  • Serve the grilled ancho chicken breasts with the apricot salsa on top, alongside a side of rice or grilled vegetables for a complete meal.
Nutrition
value
170
calories per serving
8 g Fat< 1 g Protein21 g Carbs3 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    < 1g
  • Carbs
    21g
  • Fiber
    3g

MacroNutrients

  • Carbs
    21g
  • Protein
    < 1g
  • Fiber
    3g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    26mg
  • Iron
    < 1mg
  • Vitamin A
    477mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    46mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    72mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    28mg
  • Manganese
    < 1mg
  • Phosphorus
    36mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp