1 to 2tablespoonschopped chipotle peppers in adobo sauce (see note)
¼cupfresh lime juice
⅓cupmolasses, I use unsulphured molasses
½cupred wine or rice vinegar
2poundsboneless skinless chicken breasts (see note)
In a blender, combine the chili sauce, chipotle chiles, lime juice, molasses, brown sugar, and vinegar. Process until smooth.
Place the chicken in a gallon-size ziploc bag and add 1/2 to 3/4 cup of the marinade, tossing the chicken so it is evenly coated. Seal the bag and refrigerate for at least 30 minutes or up to 12 hours (highly recommend the longer marinading time for added flavor).
Add the remaining marinade to a small saucepan, bring to a simmer, and cook for 4-5 minutes, stirring often to prevent sticking. Reserve until ready to eat (if longer than an hour, refrigerate until needed).
To grill: preheat a grill to medium-high (I do 400 degrees on my pellet grill). Remove the chicken from the bag, letting the excess marinade drip off into the bag, and grill for 4-5 minutes per side until cooked through and an instant-read thermometer inserted in the thickest part registers 165 degrees F. Let the chicken rest for 5-7 minutes before slicing and serving.
To oven broil: preheat oven broiler to high. Position an oven rack so it is 3-4 inches away from the broiler element. Line a baking pan with foil and lightly grease with cooking spray. Remove the chicken from the bag, letting the excess marinade drip off into the bag, and place the chicken in a single layer on the baking sheet. Broil for 3-4 minutes (watch closely in case your broiler cooks hotter than mine!), flip the chicken, and broil for 3-4 minutes longer until the chicken is cooked through and an instant-read thermometer inserted in the thickest part registers 165 degrees F. Remove from the oven and let rest for 5-7 minutes before slicing and serving.
Serve the chicken with reserved sauce (see note for our favorite way to serve this chicken!).
Chili Sauce: the flavor will vary greatly depending on brand (or if you are using homemade). My recommendation is to use one that you love the flavor of. My grocery store sells a locally made, homemade-looking version that we love; usually chili sauce is by the ketchup and mustard. For a quick homemade version, this throw-together recipe looks promising. It will completely change the flavor, but if you can't find a chili sauce you want to use (or just don't want to use it), you could probably substitute BBQ sauce and see how that plays out. Chipotle Peppers: have a definite kick to them! When I make this, I usually use the full 2 tablespoon amount, but some of the spice wimps in my family wish I'd use less. If you don't know where you fall in terms of chipotle pepper heat, start with the smaller amount (or less). The La Costena brand sells a brilliant jarred version that already has the chipotle peppers chopped (and it's resealable, so no more messing around opening up a can to only use a small amount!), and I've seen it in most of the stores in my area. I just spoon out what I want and refrigerate the rest.Chicken: I very much prefer thin-sliced chicken breasts for grilling (or really for any recipe, to be honest). I usually buy the thin chicken breasts from Costco (in the big bulk frozen bag), but if I only have thicker chicken breasts, I cut them in half (like a hamburger bun) or pound before using.How to Serve: our favorite way to eat this chicken is sliced and rolled up in warmed tortillas with cheese, sour cream, grilled or sautéed onions + bell peppers, and sauce from the recipe. SO good!