Chipotle-Lime Chicken

Directions

1. 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. 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. 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. 4
   Refrigerate 30 minutes, flipping bag after 15 minutes.
5. 5
   Meanwhile, light large chimney starter filled with charcoal about 20 minutes.
6. 6
   Remove chicken from bag.
7. 7
   Place chicken on grill, smooth-side down, with thicker side facing coals.
8. 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. 9
   Cover with disposable pan and continue to cook chicken 6 to 9 minutes longer.
10. 10
    Cook, uncovered, until dark grill marks appear, 1 to 2 minutes.
11. 11
    Flip chicken and cook until dark grill marks appear , 1 to 2 minutes longer.
12. 12
    Transfer chicken to cutting board, let rest, tented with foil, 5 minutes.
13. 13
    Slice each breast into 1/4-inch-thick slices and transfer to individual plates.
14. 14
    Drizzle with reserved sauce and serve.