Pollos Mutantes

Pollos Mutantes is our current favorite treatment for chicken breasts - sweet, spicy and smokey, with a solid Southwest tang that pairs well with corn, beans and rice and grilled vegetables. I cooked it so often last summer that I eventually made the spice mixture one of my stock rubs, ¡Tres Mutantes!

Make sure to go heavy on the rub - you'll get a nice crust, and a burst of flavor. And do let the chicken rest for a couple of minutes after grilling, so your bird will be juicy and delicious.

Leftover Pollo Mutantes makes great sandwiches and salads, and surprisingly good soup - I usually make twice what I think we'll eat, just to have some on hand.

This recipe also works well with fish, though you may want to cut back on the amount of rub for small filets or mild fish such as Tilapia.

4 boneless, skinless chicken breasts
1 Tbl olive oil
2-4 Tbl ¡Tres Mutantes! rub
1 lime
Brush chicken breasts with olive oil, then season heavily with ¡Tres Mutantes! and drizzle with half of the lime juice.

Cover and let rest for 30 minutes, for the flavors to intensify.

Grill over high heat for a few minutes per side, then allow to rest, loosely covered, for 5 minutes.

Top with more lime juice and serve immediately. Garnish with sour cream, cilantro, jack cheese - whatever you like. Nice with beans and rice and tortillas or chips. Better yet with fresh sweet corn!

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