Chipotle-Lime Chicken

• 1 teaspoon minced chipotle chile in adobo
• 7 teaspoons lime juice
• 6 tablespoons olive oil
• 1 tablespoon minced fresh cilantro
• 1 14 teaspoons sugar
• table salt & fresh ground pepper
• 3 medium garlic cloves, minced
• 2 tablespoons water
• 4 boneless skinless chicken breasts
• vegetable oil, for grill rack

1. Whisk together chili, 4 teaspoons lime juice, 3 tablespoons olive oil, cilantro, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl.
2. Whisk together tablespoon lime juice, 3 tablespoons olive oil, teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl.
3. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag.
4. Refrigerate 30 minutes, flipping bag after 15 minutes.
5. Meanwhile, light large chimney starter filled with charcoal about 20 minutes.
6. Remove chicken from bag.
7. Place chicken on grill, smooth-side down, with thicker side facing coals.
8. Cover with disposable pan and cook until bottom of chicken just begins to develop light grill marks, flip chicken and rotate so that thinner side faces coals.
9. Cover with disposable pan and continue to cook chicken 6 to 9 minutes longer.
10. Cook, uncovered, until dark grill marks appear, 1 to 2 minutes.
11. Flip chicken and cook until dark grill marks appear , 1 to 2 minutes longer.
12. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes.
13. Slice each breast into 1/4-inch-thick slices and transfer to individual plates.
14. Drizzle with reserved sauce and serve.

chipotle chile, lime juice, olive oil, fresh cilantro, sugar, salt, garlic, water, chicken breasts, vegetable oil

Taken from www.food.com/recipe/chipotle-lime-chicken-350910 (may not work)