3 dried pasilla chiles
2 dried guajillo chiles
1 cup boiling water
4 cloves garlic -- halved
1 medium onion -- coarsely chopped
3 tablespoons fresh lime juice
2 tablespoons olive oil
Kosher salt
8 1/2-lb. boneless chicken breast halves (with winG attached if possible)
SCOTCH BONNET SAUCE:
1 yellow bell pepper
1 large yellow tomato
1 Scotch Bonnet or Habanero chile, seeded -- coarsely chopped
1/4 cup chicken stock
2 tablespoons olive oil
Kosher salt

MARINATE THE CHICKEN: In a large bowl, cover chiles with boiling water and let stand until softened, about 20 minutes. Stem and seed chiles. Coarsely chop them and place into a blender with the garlic, onion, lime juice, olive oil and 1/2 teaspoon of salt; process until smooth. In a large pan, pour marinade over chicken pieces, turn to coat completely, and let marinate, covered in the refrigerator about 4 hours. (Note: Marinade can be made up to 3 days ahead and refrigerated until ready to use.)

MAKE THE SCOTCH BONNET SAUCE: Grill or broil the bell pepper and tomato until skins are charred all over. Transfer to a bowl, cover with plastic wrap and let steam about 5 minutes. Remove and discard charred skins, stems and seeds; coarsely chop and transfer to a blender. Add the scotch bonnet or habanero chile, stock and olive oil; process until smooth. Season with salt.

COOK THE CHICKEN: Remove chicken from marinade and season with salt and pepper. Grill over a medium-hot fire about 8 minuets per side, or until lightly charred and cooked through. Transfer to serving plates and serve with sauce.