Grilled Thai Chicken

4 Chicken Breasts marinated in:
1/4 c Canola Oil
1/2 c Soy Sauce
2 T Lime Juice
1/4 c Honey
1/4 c Sugar
1/2 t Red Pepper Flakes
1T Salt
2 t Minced Garlic

Mix marinade and stir well until sugar and honey dissolve. Place chicken breasts in Ziploc bag with marinade.  Marinade at least 3 hours (overnight is even better).  Grill till no longer pink inside.  Remember there is honey in the marinade so the glaze can cause the chicken to burn.  A trick to not burning is to sear the breasts on both sides then turn off the direct heat but leaving on the flames on opposite side burners at medium.  Keep the grill covered and bake for 15 minutes or until no longer pink.

Serve with rice or on top of a salad.  It's also great skewered on shish-ka-bobs.