Grilled Citrus-Marinated Chicken Breast

From “Mesa Mexicana.”

1 cup (8 fl oz/250ml) fresh orange juice
2 tablespoons fresh lime juice
1 dried chipotle chili pepper, stemmed and seeded
1 cup (8 oz/250ml) red salsa
1/4 cup (2fl oz/60ml) olive oil
1 teaspoon salt
4 boneless chicken breast halves
fresh orange slices, optional
fresh cilantro (fresh coriander) sprigs, optional

    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.

    Transfer the cooled citrus mixture to a blender and add the salsa, olive oil and salt. Puree until smooth.

    Rinse the chicken breast and pat dry. Place the chicken breast in a shallow nonaluminum dish. Pour the puree evenly over the top, cover and let marinate in the refrigerator for 2-4 hours.

    Prepare a fire in a charcoal grill or preheat a broiler (griller).

    When the fire is hot or the broiler is ready, remove the chicken breast from the marinade. Place them skin side down on the grill rack about 5 inches (13cm) from the coals, or arrange them skin side up on a broiler pan and place in the broiler about 4 inches (10cm) from the heat source. Grill or broil for 2-3 minutes. Turn and cook on second side for 2-3 minutes. Continue to cook the chicken, turning every 2-3 minutes to avoid burning, until tender and opaque throughout. The total cooking time should be 12-20 minutes, depending on the size of the breasts.

    Transfer the chicken to a warmed platter. Garnish with orange slices and cilantro sprigs, if desired, and serve immediately.