Source: Bon Appetit Magazine, July 1998 / Golden Annie's Mesquite Bar & Grill, Frisco, CO
Ingredients
Marinade
1/2 cup fresh lime juice
6 T soy sauce
1/4 cup vegetable oil
2 T sugar
2 T fresh oregano, chopped
1 T fresh rosemary, chopped
1 T garlic, minced
1-1/2 tsp chili powder
1/2 tsp cayenne pepper
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Sauce
3 dried ancho chilies, stemmed, seeded, torn into pieces
2 T fresh lime juice
1/2 cup mayonnaise
2 T (packed) brown sugar
1 T fresh oregano, chopped
1 tsp fresh rosemary, chopped
1/2 tsp ground cumin
Salt and pepper
1/2 cup fresh lime juice
6 T soy sauce
1/4 cup vegetable oil
2 T sugar
2 T fresh oregano, chopped
1 T fresh rosemary, chopped
1 T garlic, minced
1-1/2 tsp chili powder
1/2 tsp cayenne pepper
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Sauce
3 dried ancho chilies, stemmed, seeded, torn into pieces
2 T fresh lime juice
1/2 cup mayonnaise
2 T (packed) brown sugar
1 T fresh oregano, chopped
1 tsp fresh rosemary, chopped
1/2 tsp ground cumin
Salt and pepper
Preparation
Chicken
Combine marinade ingredients in medium bowl; whisk in blend. Place chicken in 12x9x2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
Prepare barbeque (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 barbeque and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
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).
Combine marinade ingredients in medium bowl; whisk in blend. Place chicken in 12x9x2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
Prepare barbeque (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 barbeque and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
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).
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