Lime-Grilled Chicken

I have had so many requests for this recepie. It is one of those simple dinners that tastes amazing. It is so popular that I actually had this served for the chicken option at my wedding dinner. This comes from a group of gourmet chefs that created the Best of Bridge cook book series. The Best of Bridge cook books are actually my FAVORITE cookbooks. If you ever see one floating around...buy it!

1/2 cup fresh limes, usually two large limes (I cheat and use the lemon juice that comes in the bottles)
1/4 cup vegetable oil (I use extra virgin olive oil for health and flavor reasons)
2 TBSP honey (I quite often bump that up to 1/4 or 1/3 cup)
1 tsp Thyme*
1 tsp Rosemary*
1 Garlic clove, crushed
2 whole chicken breasts, skinned, boned, and halved


*Fresh herbs are always better to cook with, but I hardly ever have any. You can used the dried stuff but I recommend sort of munching it up in your palm first. It releases the flavor that has been concentrated the the center of the herb during the drying process


In a bowl combine all ingredients, except the chicken, whisking until blended. Marinate the chicken breasts in the lime mixture for at least two hours (I do overnight for the higher flavor). Broil or Grill approximately 4 minutes per side (once again, I cheat and use the George Foreman usually) until the chicken is cooked through. Baste while grilling.

Side note-the lime glaze makes the chicken look rubbery after it has been cooked but don't be deceived...it is actually super soft and fabulous. I have used this recipe for whole chickens and just cooked the chicken in the oven or crock pot with the marinade and also injected the marinade inside the chicken. Super yummy! Thinking about this made me hungry so I am going to have to go eat now.