Chipotle-Lime Chicken Breasts

By á-25087

Ingredients

• 1 teaspoon chipotle chile in adobo sauce
• 7 teaspoons fresh lime juice, divided
• 6 tablespoons olive oil, divided
• 1 tablespoon fresh cilantro leaves
• 1 1/4 teaspoons sugar, divided
• 1 3/4 teaspoons salt, divided
• 3/4 teaspoon black pepper, divided
• 3 medium garlic cloves, minced
• 2 tablespoons water
• 4 boneless, skinless chicken breasts (6-8 oz each)

Preparation

Step 1

*To make the sauce:*

In a small bowl, whisk together the chipotle chile, 4 teaspoons of the lime juice, 3 tablespoons of the olive oil, the cilantro, 1/4 teaspoon of the sugar, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside (do not refrigerate).

*To make the marinade:*

Add the remaining 3 teaspoons of lime juice, the remaining 3 tablespoons of olive oil, the remaining teaspoon of sugar, the remaining 1 1/2 teaspoons salt, the remaining 1/2 teaspoon of pepper, the garlic and water to a small bowl. Whisk to combine, then pour the marinade into a resealable plastic bag and add the chicken. Toss to coat, then seal and refrigerate for at least 30 minutes, or up to 1 hour.

Preheat your grill to high for about 15 minutes then oil the grates lightly (I use the tongs to hold a paper towel that's been dipped in oil and rub it over the grates). Leave one side of burners on high, and turn the others off.

Remove the chicken from the marinade, and place on the cool side of the grill (top side (the non-tenderloin side) down) with the thicker part of the breast nearest to the lit side of the grill. Close the cover and cook for 6-9 minutes, or until light grill marks develop and the chicken is no longer translucent. Flip the chicken over and rotate so the thinner side is now nearest to the lit burner. Again, close the cover and cook for 6-9 minutes, or until the chicken is firm to the touch and registers 140 F on an instant-read thermometer.

Transfer the chicken to the hotter side of the grill and continue cooking (uncovered) for 2-3 minutes, or until dark grill marks develop. Flip and cook until the chicken is cooked through - it will register 160 F on an instant-read thermometer, about another 2-3 minutes. Transfer to cutting board and tent with foil - allow to rest for at least 5 minutes. Cut the chicken into 1/4-inch slices and serve with the reserved sauce.