From the Culinary Institute of America

Servings: 10
Prep time: 30 minutes plus 4 hours to marinate
Cook time: 10 minutes
Difficulty: Easy

10 chicken breasts, about 6 -7 oz each, with or without skin and bones.

Marinade
4 fl oz vegetable oil, olive is okay
2 fl oz cider vinegar
2 fl oz lime juice, about two limes’ worth
1 TBS chopped cilantro, optional
1 tsp minced or pressed garlic
1 tsp chopped jalapeno
1 tsp CHILI POWDER (commercial or see recipe below)
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper

10 oz CHILI BUTTER (recipe below, one ounce needed for each breast)

CHILI POWDER
1 1/4 oz dried chilies, ground
1/2 oz ground cumin
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp ground coriander

Mix all ingredients and store in airtight container.

CHILI BUTTER
1 lb unsalted butter, at room temperature
1 TBS chili powder (commercial)
1/2 tsp ground cumin
1 1/2 tsp paprika
1 TBS CHILI POWDER (above)
1 TBS chopped fresh oregano, or 1/2 TBS dried
1 1/2 tsp Worcestershire sauce
1/4 tsp Tabasco
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper

In a medium bowl, work the butter with a spoon or ladle until it is soft.
Combine all the other ingredients thoroughly, then add them to the butter and stir until combined.
Butter can be used immediately or refrigerated for later use.
Recipe makes 16 oz, or enough for 16 chicken breasts.

Trim chicken breasts as needed.
Combine marinade ingredients in a bowl.
Place chicken breasts in bowl, turn to coat, and refrigerate at least 4 hours or overnight.  Zip lock bag can be usd instead of bowl.
Remove chicken from marinade and let excess drain away.
Grill or broil about 5-10 minutes per side, or until internal temp hits 170 degrees F.
Top each breast with a one ounce slice of Chili Butter, heat in broiler or salamander until butter begins to melt.
Serve immediately.

Chicken can be grilled or broiled.  I cut the marinade quantities in half to do four breasts.  The recipe calls for custom chili powder and custom chili butter, the recipes for which are below.
This came from the Culinary Institute of America’s "the Professional Chef" seventh edition.