2 tablespoons butter
1 teaspoon chile sauce
4 skinless, boneless chicken breast halves
1/4 cup olive oil
1 (14 ounce) can chicken broth
1/2 cup olive oil
1/4 cup cider vinegar
1 (2.25 ounce) can chopped green chile peppers
2/3 cup white sugar
2 teaspoons Mexican-style seasoning
Place butter in skillet over medium heat. Heat butter and cook, stirring constantly, until golden brown; remove from heat. Add chile sauce, stirring constantly, until thickened. Remove chicken from skillet, and stir in olive oil, chicken broth and chile sauce mixture. Cook, stirring constantly, until chicken is no longer pink.
Transfer chicken to a plastic or paper bag. In a small bowl, mix sugar, Mexican-style seasoning and brown sugar. Place chicken in the prepared bag. Seal bag and refrigerate overnight.
The next morning, preheat oven to broil chicken.
Preheat grill for medium-high heat. Brush with 2 tablespoons oil, and place chicken on grill about 3 minutes on each side, brushing once with brown sugar. Place foil on grill, and brush with remaining chile sauce mixture. Grill about 2 minutes per side. Serve hot, and keep warm.