Peeel and crush the garlic cloves and put them
into a resealable plastic bag. Zest 2 of the limes over a small piece
of wax paper, yielding 1 teaspoon, and add this to the bag. Juice
the 2 limes over a small cup, yielding 3 tablespoons, and add this
along with the olive oil, ancho chile powder and cumin to the plastic
bag. Add 1/4 teaspoon of the kosher salt to the marinade and mix well.
Set marinade aside.
Spread a large piece of wax paper over our cutting board. Remove
the chicken from the fridge, rinse the 4 chicken pieces and place
them on the wax paper in one layer. We wash our hands well and get
another large piece of wax paper and put it on top of the still wet
chicken. Using the flat side of our meat pounder, we pound our chicken
evenly. We want the pieces to be about 1/4 inch thick. We lift back
the top piece of wax paper and flip the pieces. With our knife, we
remove any fat and place the wax paper back on top. We pound a little
more just to be sure the pieces are even.
Then we place the chicken inside the resealable plastic bag with
our marinade. We wash our hands well and then squish the pieces around
in the plastic bag to coat well. We place the bag on a dinner plate
and clean up quickly. We only have time to marinate the chicken for
about 20 minutes so we do not put it in the fridge (any longer than
30 minutes and it's safest to be in the fridge!).
We begin heating our grill. We peel and then slice the onion into
thick slices. We rinse the plum tomatoes and pat dry. We put these
on the grill to soften and get some nice grill marks. Next we put
on the chicken pieces and discard the marinade. We cook the chicken
for about 4 minutes on one side and then 3 minutes on the other. We
want it to be cooked through. We remove the chicken and vegetables
to a clean dinner plate. We prepare a quick topping while the chicken
rests.
We chop up the onion on a clean cutting board. Using paper towels,
we remove any blackened skin from the tomatoes and coarsely chop.
We put the onions and tomatoes in a bowl and add a pinch of kosher
salt. We still have on lime that we have not used yet - we squeeze
some of it into this salsa and the rest we cut into wedges to be served
with the chicken. We add a little habanero hot sauce and some torn
cilantro leaves and stir.
We serve the chicken topped with the roasted salsa.
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