Grilled Chicken With Tomato, Lime & Cilantro Salsa - tomatoes

Method

• Prepare a medium-hot grill fire.
• In a medium bowl, combine the tomatoes, cilantro, scallions, lime juice, 1 tablespoon of the oil, 1-1/2 teaspoon of the sugar and the lime zest.
• If your tomatoes arent perfectly ripe and sweet, add the remaining 1/2 teaspoon sugar.
• Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, or to taste.
• In another medium bowl, mix the chipotle, the remaining 2 tablespoon oil, 1/2 teaspoon kosher salt and 1/4 teaspoons pepper.
• Trim the chicken.
• If the tenderloins are still attached, remove them and save for another use.
• Use the flat side of a meat mallet to pound each chicken breast to an even 1/2-inch thickness.
• Add the chicken to the chipotle mixture and toss well to coat.
• When the grill is ready, lay the chicken on the hot grill grates and cook, covered, until the chicken has grill marks and the edges turn opaque, 2 to 3 minutes.
• Flip the breasts and continue to cook until the chicken is cooked through, 2 to 3 minutes more.
• Transfer the chicken to a clean cutting board and let rest for 5 minutes.
• Slice each breast crosswise on the diagonal into 1/2-inch-thick slices.
• Arrange the chicken on a platter and top with the salsa.
• Make Ahead Tips: If you're serving at room temperature, the chicken can be grilled ahead.
• After grilling, let it cool for 20 minutes, refrigerate (for up to 8 hours), and slice just before serving with the salsa.
• The salsa ingredients may be prepared up to 2 hours ahead, but mix them together just before serving.