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Chicken: Awesome Chili Garlic Lime Chicken

Source of Recipe

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List of Ingredients

4 chicken breasts (skinned and boneless if you prefer...I like the half-breasts as they remain more moist through the cooking process and provide more flavor)
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
zest of 3-4 limes
juice of 3-4 limes
1 tablespoon Worchestershire sauce
3-4 cloves garlic, minced
1/2 teaspoon dry mustard powder
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper~
Garlic-Chile-Lime-Sauce (recipe to follow) for serving


Recipe

Whisk together the olive oil, soy sauce, lime zest and juice, worchestershire sauce, garlic and mustard until well combined...

Place chicken in bowl and pour sauce over all, coating evenly...cover and marinate in refrigerator for 30 to 60 minutes...but I wouldn't suggest allowing it to sit for any more than 2 hours...

Remove chicken from marinade and sprinkle with salt and pepper...reserving marinade for basting the chicken as it cooks if you prefer...otherwise, discard marinade...

Cook chicken in whatever manner you prefer until a fork can be inserted in chicken easily and the juices run clear...but PLEASE do NOT overcook...the cooking time will depend on the method you use to cook the chicken and whether you choose the boneless or bone-in breasts...

AND PLEASE NOTE: they will continue to do some residual cooking once removed from cooking appliance and you let them rest for approximately 5 minutes while heating the sauce ...

*******************************************************I would suggest making the sauce while the chicken is cooking so at serving time, while chicken is resting, all you have to do is gently heat over low flame...and serve....awesome....-------------------------------------------------------

GARLIC-CHILE-LIME-SAUCE

~ 1 cup REAL mayonnaise (I prefer Hellman's brand)~ 1 cup sour cream~ 1-2 cloves garlic, chopped/minced~ 1/4 cup finely minced chiles of your choice...I've used whatever I've had on hand or in the garden at the time...jalepeno, banana peppers work well, poblano, anaheims, ancho, even chipoltes would be good...which I'm going to have to try one of these days....however, I wouldn't suggest going past those as far as heat level such as habenero, serrano, scotch bonnet, etc...as I think it would overpower the wonderful chicken flavor that you've just achieved...~ zest of another lime~ juice of another lime

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~ Add all sauce ingredients in a blender or food processor and puree until sauce is smooth and creamy...

~ Taste for seasonings as you may want to add some salt and/or pepper at this point and/or even additional citrus/peppers...it's all up to you...

~Serve chicken with sauce drizzled on top or on the side