Yield
Makes 4 servings
James Carrier

How to Make It

Step 1

To make salsa, in a bowl, mix apple, onion, bell pepper, cilantro, apple juice, vinegar, and chili. Cover and chill.

Step 2

Rinse chicken and pat dry. Rub chili spice mix all over chicken.

Step 3

To grill, coat both sides of chicken breasts lightly with olive oil and lay on a grill over medium-high coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid if using gas. Cook, turning once, until chicken is no longer pink in center of thickest part (cut to test), 6 to 8 minutes total.

Step 4

To sauté, set a 10- to 12-inch nonstick frying pan over medium heat. When pan is hot, add oil and tilt to coat bottom. Lay chicken breasts, slightly apart, in pan (if using a 10-inch pan, cook chicken in two batches, using half the oil at a time; keep cooked breasts warm, lightly covered, in 200° oven). Cook, turning once, until chicken is no longer pink in center of thickest part (cut to test), 10 to 12 minutes total; reduce heat slightly if chicken begins to brown excessively.

Step 5

Transfer chicken to plates. Serve with green apple-chipotle salsa.

Step 6

Chili spice mix: In a small bowl, mix 1 tablespoon paprika, 1 teaspoon each salt and pepper, 1/2 teaspoon chili powder, 1/2 teaspoon firmly packed brown sugar, and 1/8 teaspoon cayenne.

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