Southwestern Lime Chicken with Ancho Chili Sauce

• 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 skinless boneless chicken breast halves
• 8 slices Monterey Jack cheese
• Ancho Chili Sauce

1. Combine first 9 ingredients in medium bowl; whisk to blend.
2. Place chicken in 13 x 9 x 2-inch glass baking dish.
3. Pour marinade over.
4. Cover and refrigerate overnight, turning occasionally.
5. Prepare barbecue (medium-high heat).
6. Remove chicken breasts from marinade.
7. Grill chicken until just cooked through, turning occasionally, about 10 minutes.
8. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes.
9. Transfer chicken breasts to plates.
10. Serve with Ancho Chili Sauce.

lime juice, soy sauce, vegetable oil, sugar, fresh oregano, rosemary, garlic, chili powder, cayenne pepper, chicken, cheese, chili sauce

Taken from www.epicurious.com/recipes/food/views/southwestern-lime-chicken-with-ancho-chili-sauce-5496 (may not work)