Grilled Chicken Breasts in Adobo Sauce

In medium bowl, place chiles and water; let stand about 15 minutes until softened. (Do not drain.)

In blender, place chiles and water. Add vinegar, bouillon granules and salt. Cover; blend on high speed about 1 minute or until smooth. Pour chile mixture in shallow glass or plastic dish or resealable food-storage plastic bag. Add chicken, turning to coat. Cover dish or seal bag; refrigerate, at least 4 hours but no longer than 24 hours to marinate.

Heat gas or charcoal grill. When grill is heated, carefully oil grill rack. Remove chicken from marinade; discard marinade. Place chicken on grill. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with thyme sprigs.