Ingredients

4 ancho or other chilies, stemmed & seeded

3 tbl freshly squeezed lime juice

1 jalapeno pepper, stemmed & coarsely chopped

2-3 garlic cloves, crushed

4 limes, cut in 1/4-inch slices

Sea salt

5 boneless, skinless chicken breasts

8 corn tortillas, warmed

Tomatillo salsa

Preparation

  1. Coarsely chop chiles & combine with next 3 ingredients in an electric blender; puree to form a smooth mixture, adding water as needed. Transfer mixture to a large bowl; fold in lime slices & 1/2 tsp sea salt. Add chicken; toss to coat. Cover & chill up to 8 hours.

  2. Remove chicken from marinade; sprinkle with sea salt.

  3. Preheat grill to medium-high. Cook chicken on lightly oiled grill rack over medium-high heat until done. Slice chicken diagonally across the grain. Serve with tortillas & salsa.