- 1/4 cup honey
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon olive oil
- Zest and juice of two limes
- 3 garlic cloves, peeled
- 2 tablespoons Sriracha sauce
- 1 teaspoon kosher salt
- 4 boneless skinless chicken breast halves (about 6 ounces each)
In a liquid measuring cup or small bowl, whisk together the honey, soy sauce, olive oil, lime zest and juice, garlic cloves, Sriarcha, and salt. Place the chicken in a gallon sized ziptop bag or other resealable container and pour the marinade mixture all over the chicken. Seal the container and shake to coat completely. Let marinade for at least four hours or overnight. Remove the chicken from the marinade before grilling, discarding the leftover marinade.
Prepare the grill for direct cooking over medium heat (350°F to 450°F). Grill the chicken with the lid closed as much as possible until the meat is firm and opaque with an internal temperature of 165°F, about 4 to 6 minutes per side.