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