INGREDIENTS

1/2 Cup fresh lime juice
6 Tbsp soy sauce
1/4 Cup Olive Oil
2 Tbsp sugar
2 tsp Dried Oregano
2 tsp Rosemary
1 Tbsp minced garlic
1 1/2 tsp Chile Powder
1/2 tsp Cayenne Powder

8 skinless boneless chicken breast halves

8 slices Monterey Jack cheese

Ancho Chile Sauce
3 Dried Whole Ancho chilies, stemmed, seeded, torn into pieces

2 Tbsp fresh lime juice
1/2 Cup mayonnaise
2 Tbsp (packed) brown sugar
1 tsp Oregano
1/2 tsp Rosemary
1/2 tsp Ground Cumin

STEPS

For Ancho Sauce:
Place the dried ancho chilies in a medium-sized metal bowl. Pour just enough boiling water over the dried chilies to barely cover them. Let chiles soak until they are softened, about 30 min. Drain the rehydrated chiles, reserving about 1/2 Cup of the soaking liquid.

Transfer the rehydrated chiles, along with 3 Tbsp of the chile-soaking liquid and lime juice to a blender; puree mixture until smooth. Transfer chile-lime puree to a small bowl. Whisk in the mayonnaise, brown sugar, oregano, rosemary and cumin. Stir to thoroughly combine. Adjust seasoning to taste with salt and pepper.

(The Ancho Chile Sauce can be prepared up to 3 days ahead. Cover and refrigerate until ready to use. Allow sauce to return to room temperature before using. Add water by tablespoonfuls and stir if the sauce turns out to be very thick.)

For the chicken:
Combine first 9 ingredients (lime juice, soy sauce, olive oil, sugar and spices) in a medium bowl; whisk to blend. Place skinless chicken breasts in a rectangular (13 x 9 x 2-in) glass baking dish. Pour the lime-soy spice marinade over the chicken. Cover baking dish and refrigerate overnight, turning the chicken pieces occasionally to completely coat with marinade.

Prepare grill to cook over medium-high heat. Remove the chicken breasts from marinade and grill them until just cooked through, about 10 min, turning the pieces occasionally.

Place one slice Monterey Jack cheese on top of each chicken breast half. Cover grill with its lid and continue to cook chicken until cheese melts, about 2 min. Remove chicken breasts to a serving platter or individual plates. Serve with the Ancho Chili Sauce on the side.

We adapted this recipe from Bon Appetit!

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