• 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.