Bahamian-Spiced Chicken With Yogurt-Cilantro Sauce

• 3/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons light brown sugar
• 2 tablespoons grated fresh ginger
• 1 tablespoon ancho chile powder
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon minced seeded habanero pepper
• 4 (6-ounce) skinless, boneless chicken breasts
• 1 1/2 cups plain 2% reduced-fat Greek yogurt
• 2 shallots, thinly sliced
• 3 tablespoons cilantro leaves, finely chopped
• 1 garlic clove, finely chopped
• Zest of 1 lime (about 2 teaspoons)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon canola oil

1. Combine juices and next 7 ingredients (through habanero) in a medium baking dish; whisk well. Add chicken breasts, turning to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
2. While chicken marinates, combine yogurt and next 6 ingredients (through pepper) in a small bowl; refrigerate until ready to serve.
3. Heat a grill, grill pan, or nonstick saute pan over high heat. Remove chicken from marinade; pat dry with paper towels. If using a grill or grill pan, brush chicken on both sides with oil. If using a nonstick pan, heat oil over high heat until oil begins to shimmer. Cook chicken until golden on both sides and cooked through (about 4 1/2 minutes on each side). Serve with sauce.
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freshly squeezed orange juice, freshly squeezed lime juice, light brown sugar, ginger, chile powder, ground coriander, ground cinnamon, allspice, habaufero pepper, skinless, yogurt, shallots, cilantro, garlic, lime, salt, freshly ground black pepper, canola oil

Taken from www.myrecipes.com/recipe/bahamian-spiced-chicken (may not work)