Combine in medium bowl and whisk to blend:
½ cup lime juice
6 T soy sauce
¼ cup vegetable oil
2 T sugar
2 T each chopped fresh oregano and rosemary
2 cloves minced garlic
1 ½ tsp ground Ancho chiles (chiles roasted in oven
and run through grinder)
½ tsp cayenne
Place 8 skinless boneless chicken breast halves in dish
and pour maridnade over.
Cover and refrigerate overnight.
Grill chicken over medium high heat turning occasionally about 12 minutes.
Serve with Ancho Chili Sauce.
Ancho Chili Sauce
Place 3 dried stemmed and seeded Ancho chiles into bowl.
Pour enough boiling water over to cover chiles. Let stand
until chiles are soft (around 30 minutes). Drain,
reserving half of the liquid.
Puree chiles, 3T soaking liquid and 2 T lime juice til smooth.
Transfer to bowl and whisk in ½ cup mayonnaise, 2 T brown sugar,
1 T each chopped oregano and rosemary, and ½ tsp cumin.
Salt and pepper to taste.
Note: Can be prepared up to 3 days ahead. Cover and refrigerate..bring to room
temperature before using, adding water and stirring if too thick.
Source: Bon Appetit July 1998: Golden Annie’s Mesquite Bar and Grill.