This is always a popular weekend supper at the river. Serve it with a cold broccoli salad and deviled eggs, or just a wonderful salad of your liking and enjoy the sunset!
- 2 teaspoons grated lime peel
- 1/3 cup lime juice
- 1/2 tsp. cayenne
- ¼ cup oil
- 2 tbsp. chopped fresh chives
- ½ cup honey
- 1 tsp. salt
- 1 large banana pepper, finely chopped (or jalapeno if you like the spice)
- 1 clove garlic, finely chopped
- 4 boneless skinless, chicken breasts
Make marinade, in shallow glass or plastic dish, or sealable food-storage plastic bag, mix all ingredients except chicken.
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
NOTE: Sometimes I don’t flatten the meat – it’s up to you, but if they aren’t large pieces of meat, it’s fine either way.
Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut.