4 skinless boneless chicken breast
1 Tbsp. olive oil
1 small clove garlic, finely grated
1 1/2 tsp. Chile powder
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. paprika
1/4 tsp. chipotle Chile powder
4 tsp. fresh lime juice
kosher salt
2 tomatoes, diced
3 tomatillos, husked rinsed and diced
1/4 cup finely diced red onion

1. Butterfly the chicken: Slice each breast almost in half horizontally. Open it like a book.
2. Combine the olive oil, garlic, chile powder, cumin, coriander, paprika, chipotle chile powder, 1 tsp. lime juice and 1 1/4 tsp. salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
2. Preheat a grill to medium. Meanwhile make some salsa. Toss the tomatoes, tomatillos, red onion and the remaining 3 tsp. lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
3. Brush the grill grates with olive oil. Grill chicken, turning once until marked and just cooked through, 4 to 6 minutes per side. Top with salsa and serve with lime wedges. Enjoy!!