Prep 24 hrs
Cook 15 mins
From epicurious.com. The sauce can be made ahead of time. I prepare it when I prepare the chicken for marinating.
- 1⁄2 cup fresh lime juice
- 6 tablespoons soy sauce
- 1⁄4 cup vegetable oil
- 2 tablespoons sugar
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon minced garlic
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon cayenne pepper
- 8 boneless skinless chicken breast halves
- 8 slices monterey jack cheese
Ancho Chile Sauce
- 3 dried ancho chiles, stemmed, seeded, torn into pieces
- 2 tablespoons fresh lime juice
- 1⁄2 cup mayonnaise
- 2 tablespoons packed brown sugar
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh rosemary
- 1⁄2 teaspoon ground cumin
- For the Chicken: Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
- Make the Sauce: Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
- Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.).