We spread a large piece of wax paper over our cutting board. We remove the chicken from the fridge, rinse the 4 chicken pieces and place them on the wax paper in one layer. We wash our hands well and get another large piece of wax paper and put it on top of the still wet chicken. Using the flat side of our meat pounder, we pound our chicken evenly. We want the pieces to be about 1/4 inch thick. We lift back the top piece of wax paper and flip the pieces. With our knife, we remove any fat and place the wax paper back on top. We pound a little more just to be sure the pieces are even.
Then we place the chicken inside the resealable plastic bag with our marinade. We wash our hands well and then squish the pieces around in the plastic bag to coat well. We place the bag on a dinner plate and clean up quickly. We only have time to marinate the chicken for about 20 minutes so we do not put it in the fridge (any longer than 30 minutes and it’s safest to be in the fridge!).
We begin heating our grill. We peel and then slice the onion into thick slices. We rinse the plum tomatoes and pat dry. We put these on the grill to soften and get some nice grill marks. Next we put on the chicken pieces and discard the marinade. We cook the chicken for about 4 minutes on one side and then 3 minutes on the other. We want it to be cooked through. We remove the chicken and vegetables to a clean dinner plate. We prepare a quick topping while the chicken rests.
We chop up the onion on a clean cutting board. Using paper towels, we remove any blackened skin from the tomatoes and coarsely chop. We put the onions and tomatoes in a bowl and add a pinch of kosher salt. We still have on lime that we have not used yet – we squeeze some of it into this salsa and the rest we cut into wedges to be served with the chicken. We add a little habanero hot sauce and some torn cilantro leaves and stir.
We serve the chicken topped with the roasted salsa.