How to make it

  • Marinate the chicken:
  • Combine all the marinade ingredients (except the chicken) in a clean empty jar. Put the lid on, and shake vigorously to mix.
  • Trim the chicken breasts and remove the tenders. If desired, pound flat with a meat tenderizer.
  • Place the chicken in 1 layer in a casserole dish. (Use 2 if necessary.)
  • Pour the marinade over to cover. Turn the chicken to make sure all surfaces are coated with sauce.
  • Cover with plastic, and marinate at room temperature for 4 hours or in the refrigerator overnight.
  • Refrigerate any remaining marinade for another use.
  • If the chicken has been refrigerated, bring it to room temperature about 1 hour before cooking.
  • Make the ancho chili sauce:
  • Cover the chiles with hot water. Soak for 30 minutes, or until soft. The chilis should be dark red. Drain, reserving approximately 3 Tbsp. of soaking water.
  • Puree chiles, soaking water, and lime juice in a blender until smooth. Scrape into a small bowl.
  • Whisk in mayonnaise, brown sugar, oregano, rosemary, and cumin.
  • Cover and refrigerate, if desired. The sauce can be made a day ahead.
  • Grill the chicken:
  • Over medium-high heat, grill the chicken until done, approximately 10 minutes.
  • If no grill is available, the chicken breasts can be sauteed in a skillet with a tablespoon of oil.
  • Serve the chicken with the ancho chili sauce spooned over.

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