Soak the chiles in hot water to rehydrate. Once rehydrated, seed them and toss in blender or mini food processor with the garlic, lime juice and the seeded jalapeno. Puree.
Slice the 4 limes into 1/4 inch slices and and fold the slices into the chile mixture with salt (again, zest these first).
Cut diagonal slits in the chicken breasts to allow them to soak in more of the marinade. Place chicken and marinade into a zipper gallon bag or glass container. Refrigerate 2-8 hours, turning occasionally.
Remove from marinade and wipe off the excess with paper towels, dab off excess moisture.
Preheat the grill on high, covered, for about 15 minutes. Open lid and clean grate with grill brush.
Turn the grill temperature down to medium-low. Wad up a couple pieces of paper towel and grab the wad with a pair of tongs. Dip the wadded paper towel into some vegetable oil, then using the tongs, brush the grates with the oiled paper towel.
Place the chicken onto the grill and cover with a disposable aluminum pan (or close the lid). Allow to cook for 6-8 minutes, long enough to create nice grill marks. Turn the breasts over and cover with aluminum pan for 6-8 minutes more.
Turn grill temperature back up to high. Grill chicken a few minutes more on each side. Internal temperature should be 165.
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