Another good one from Bobby Flayyou can omit the habanero pepper to make this less spicy.
3/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice (you can by the fresh lime and lemon juice already juiced in the fish section of the grocery!)
2 tbsp light brown sugar
2 tbsp grated fresh ginger
1 tbsp ancho chile powder
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp allspice
1 tsp minced seed habanero - or jalapeno
4 boneless, skinless chicken breasts
1 1/2 cup plain reduced fat greek yogurt (not fat free but reduced fat)
2 shallots sliced thinly
3 tbs cilantro leaves finely chopped
1 garlic clove finely chopped
zest of one lime
1/4 tsp salt
freshly ground pepper to taste
1 tsp canola oil
Combine juices and next 7 ingredients in a medium baking dish and whisk well. Add chicken breasts, turning to coat. Cover and refrigerate from 1 to 4 hours.
While chicken is marinating, combine yogurt and next six ingredients (down to pepper) in a small bowl and refrigerate until ready to serve.
Heat a grill or grill pan or nonstick pan over medium high heat. Remove chicken from marinade and pat dry. Brush chicken with oil on both sides. Cook until golden on both side, about 4.5 minutes. Serve with sauce.
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