Grilled Chicken Burritos
with Homemade Salsa

Char-grilled chicken adds texture and flavor to this vibrant and appetizing burrito. The chicken is coated with a spice rub of oregano, chili powder, cinnamon, and cumin, and then grilled to perfection. Wrapped up in a warm tortilla with black beans, a Spanish-style tomato and cilantro rice, and a heaping spoonful of revitalizing homemade salsa, it’s a meal that is both fresh and fulfilling. • serves 4

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Tomato and Cilantro Rice

• ¾ cup chicken stock
• ½ cup uncooked white rice
• 2 tablespoons minced fresh cilantro
• 1 tablespoon tomato paste
• 2 garlic cloves, minced

Beans

• 1 cup cooked black beans
• 1 teaspoon onion powder
• ½ teaspoon ancho chili powder

Homemade Salsa

• 2 large tomatoes, diced
• ½ yellow onion, finely diced
• 1 jalapeño chile, seeded and diced
• 3 tablespoons minced fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• ¾ teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon chipotle chili powder

Grilled Chicken

• 1 teaspoon kosher salt
• 1 teaspoon ground dried oregano
• ½ teaspoon chipotle chili powder
• 1 teaspoon ancho chili powder
• ¼ teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon cumin
• 2 pounds chicken breasts, bone in and skin on
• 2 tablespoons extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice

For the Burritos

• 4 large flour tortillas, lightly toasted on a cast iron griddle or in a tortilla pan
• ½ cup sour cream
• 4 green onions, thinly sliced

For the rice, in a small pot over medium heat, stir together the stock, rice, cilantro, tomato paste, and garlic. Bring to a boil and reduce the heat to low. Stir, cover, and simmer until light and fluffy, about 15 minutes. Fluff lightly with a fork and set aside.

For the beans, in a medium bowl, mash together the beans, onion powder, and ancho powder until a chunky paste forms. Set aside.

For the salsa, in a large bowl, stir together the tomatoes, onion, jalapeño, cilantro, lime juice, salt, black pepper, and chipotle powder until combined. Set aside.

For the chicken, in a small bowl, mix together the salt, oregano, chipotle powder, ancho powder, cinnamon, cloves, and cumin. In a charcoal grill, heat coals until grey on the outside and glowing red. Move them to one side of the grill. Rub the chicken breasts with 1 tablespoon of the olive oil and coat with one-third of the spice mixture. In a small bowl, whisk together the remaining spice mixture with the remaining 1 tablespoon olive oil and lemon juice.

Place the chicken breasts on the side of the grill without the coals directly underneath to cook them indirectly. Cover and grill until a slight char has developed on the outside of the meat and the chicken is cooked through, about 20 to 25 minutes. Brush with the lemon spice mixture every 5 minutes and flip halfway through to ensure even cooking. Let cool, then peel the skin off the chicken and remove the meat from the bone by gently easing your fingers underneath the breast meat to peel it off the bone in one large piece. Cut the meat into 1-inch cubes.

To assemble the burritos, lay a toasted tortilla flat on a work surface. Spread one-fourth of the black beans down the center of the tortilla. Spread one-fourth of the rice over the beans. Sprinkle one-fourth of the diced chicken over the rice. Spoon 2 tablespoons salsa and 2 tablespoons sour cream over the chicken. Top with one-fourth of the green onions. Fold the sides over the filling so that they nearly touch, roll up from the bottom, and plate the burrito seam-side down. Repeat with the remaining ingredients to make 4 burritos and serve.