- Juice and zest from 2 limes
- 1/2 cup honey
- 2 T. Worcestershire sauce
- 1 t. sea salt
- 1/2 t. fresh black pepper
- 1/2 t. cumin
- 4 large or 6 medium boneless, skinless chicken breasts
- Add all the ingredients to a large zipper-top plastic bag, close the top and turn it over in your hands until the marinade is well-blended and all of the chicken is evenly covered. Lay the bag in the bottom of a rectangular baking dish and put it in your fridge. Let the chicken marinade in the fridge for any where between 4 hours to overnight.
- When you are ready to cook the chicken, preheat the grill to medium for 10 minutes. Drop the temperature down to medium-low and place chicken on grill and cook, with lid closed, for 5-8 minutes per side, until internal temperature reaches 160 degrees. Remove from the grill and let the chicken rest for 5 minutes before serving.
I’m sure grilling is easy for some, but it has taken me a few months to get the hang of it. A few things that I’ve learned is that slow and low is always better than hot. Keeping the grill lid shut while cooking at a lower temperature is a must and don’t keep flipping the meat. Plan on flipping once while cooking and leave it alone in between. I HIGHLY recommend using a meat thermometer too because numbers don’t lie. I over cook my meat a lot less when I get it up to the right temperature and just take it off. No need to keep cooking because you want to be on the safe side when you know what’s happening inside that piece of meat!
For this recipe, I recommend: