Barbecued Chicken with Chili & Lime

Submitted by: Julie Whitaker

4 tsp. chili oil
2 T. clear honey
4 T. chopped fresh cilantro
2 cloves garlic, crushed
Grated zest and juice of 2 limes

Place the marinade ingredients in a shallow glass dish and mix well to combine. With a sharp knife, make several deep slashes in each chicken and place the chicken in the marinade, turning to coat well. Cover and refrigerate for 3-4 hours.

Remove the chicken from the marinade, reserving the marinade for basting. Place the chicken, skin-side up, on a prepared, medium-hot grill. Cook chicken breasts for 10 minutes, brushing occasionally with marinade, then turn over and cook for 10 more minutes. To test if the chicken is cooked, pierce the thickest part of the breast with a skewer. If the juices are still pink, cook until the juices run clear. Serves 6.