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Southwestern Lime Chicken With Ancho Chili Sauce


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  • 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 Chili Sauce (see recipe)


Servings 8


Step 1

Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13- by 9- by 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.

This recipe yields 8 servings.

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