2-3lbs.boneless chicken breaststenderloins or thighs
Marinade:
½cupbrown sugar
1can chipotle peppers in adobo sauce
½cupcanola oil
2-3garlic clovesminced
2 ½tsp.salt
1tsp.black pepper
1tsp.chili powder
½tsp.paprika
¼cupwater
½cupcilantro
YOGURT SAUCE:
½cupplain yogurt
1/2cupmayonnaise
1/2tsp.Salt
2tsp.Lemon juice
Dash of cayenne pepper
1/2tsp.Black pepper
2stalks green onionssliced
Instructions
Put all of the marinade ingredients into a blender or food processor and puree until smooth. Place the chicken breasts into a ziploc bag and pour 1/2 of the marinade over the chicken. Zip the bag closed and keep the chicken in the fridge to marinate. Keep the other portion of the marinade to baste the chicken with once it is cooked. When ready to cook the chicken, grill the chicken on a hot grill until golden brown on both sides. Cook until the center of the chicken is cooked through. When chicken is cooked, place on a plate or in a bowl and pour the extra marinade over the grilled chicken.
For the yogurt sauce, slice the green onions and place in a bowl. Add the other ingredients and stir until combined. Serve the chicken with the cold cream sauce.