THAI GRILLED CHICKEN

4 Large Chicken Breasts, Skinless and Boneless

Marinade:
1/4 C. Low Sodium Soy Sauce
2 tsp. Red Pepper Flakes
2 tsp. Minced Garlic
2 tsp. Lime Juice
2 Tbl. Honey
1 Tbl. Canola Oil

Prepare marinade, stirring well until honey dissolves. Place chicken breasts in large Ziploc bag. Pour marinade over breasts. Seal bag and shake to coat. Let marinate at least 30 mins. or up to 24 hours, in refrigerator. Place breasts on hot grill, searing well on both sides. Turn off direct heat, but leave burners on opposite side of the grill burning at medium flame. Cover grill and let bake until done but not dry, approximately 15 to 20 minutes. Breasts should be firm but not hard when direct pressure is applied.

Serve with lightly steamed vegetables and brown rice. Chicken can be sliced and placed on skewers before marinating and grilling, if desired.