This is great on a hot summer night. Reduce the peppers and garlic for a less-spicy version. Serve with a cool margarita!
1/3 cup fresh lime juice
1/4 cup honey
2 Tablespoons fresh cilantro leaves
3 Tablespoons gluten-free soy sauce or wheat-free tamari (www.san-j.com)
1/4 teaspoon salt
3 jalapeno peppers, halved and seeded
3 garlic cloves, chopped
6 (6oz.) skinned chicken breast halvs (bone-in)
Limes for garnish
Place all ingredients, except chicken, in a blender and process until smooth. Combine mixture with chicken in a large ziploc bag. Seal bag and marinate chicken in refrigerator for 1-8 hours.
Prepare grill. Remove chicken from bag, reserving marinade. Cook chicken over medium heat (with cover on grill) on an oiled grill for 12 minutes per side, or until done. Baste occasional with reserved marinade. Serve with lime wedges.