1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes
2 Tablespoons honey
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 pounds of chicken (I used boneless skin-on breasts, but use whatever suits you)
Instructions
In a large zip top plastic bag combine all of the
ingredients except the chicken. Seal bag completely
and mix well. Add chicken to bag, turn to coat and
reseal. Place in refrigerator overnight.
Heat grill (either outdoor grill, or indoor grill
pan) to medium high. Grill chicken for approximately
6-7 minutes on each side or until juices run clear.
If you're using fairly thin chicken breasts, cut
time down.
Originally Submitted
8/2/2012
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