Bahamian-Spiced Chicken with Yogurt-Cilantro Sauce

Ingredients

• 1 teaspoon allspice 
• 1 tablespoon ancho chile powder 
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon canola oil 
• 3 tablespoons cilantro leaves finely chopped
• 2 tablespoons ginger fresh grated
• 1  garlic clove finely chopped
• 1 teaspoon ground cinnamon 
• 2 teaspoons ground coriander 
• 0.5 teaspoon habanero pepper minced seeded
• 2 tablespoons brown sugar light
• 0.3 cup juice of lime freshly squeezed
• 2 teaspoons lime zest 
• 0.8 cup orange juice freshly squeezed
• 1.5 cups greek yogurt plain 2% reduced-fat
• 0.3 teaspoon salt 
• 2  shallots thinly sliced
• 24 ounce chicken breasts boneless skinless

Equipment

• bowl
• frying pan
• paper towels
• whisk
• baking pan
• grill
• grill pan

Directions

1. Combine juices and next 7 ingredients (through habaero) in a medium baking dish; whisk well.
2. Add chicken breasts, turning to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
3. While chicken marinates, combine yogurt and next 6 ingredients (through pepper) in a small bowl; refrigerate until ready to serve.
4. Heat a grill, grill pan, or nonstick saut pan over high heat.
5. Remove chicken from marinade; pat dry with paper towels. If using a grill or grill pan, brush chicken on both sides with oil. If using a nonstick pan, heat oil over high heat until oil begins to shimmer. Cook chicken until golden on both sides and cooked through (about 4 1/2 minutes on each side).
6. Serve with sauce.