Ingredients

6-8 chicken breasts boneless skinless -trimmed of any fat

Marinade:
1/2 cup extra virgin olive oil
1/3 cup fresh lime juice
2 tablespoons fresh lime zest
6 cloves garlic minced
1 tablespoon honey
1 cup cilantro leaves chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
3/4 teaspoon ground coriander

Directions

Place chicken breasts in a 1-gallon ziplock bag.

In a small bowl, whisk together all the marinade ingredients. Reserve 1/4 cup of the marinade and store in the refrigerator. Pour the rest of the marinade over chicken and seal the bag. Place the bag on a rimmed baking sheet and refrigerate 24 hours.

Place cooked chicken on a rimmed platter to rest for 7 minutes before cutting and pour reserved marinade over chicken.

Remove the chicken breast from the marinade (discard the marinade), shaking off any excess, and pat dry with paper towels.

Cook for 5-6 minutes per side, or until the internal temperature of the thickest part of the chicken reaches 165 degrees. Remove and rest for about 7 minutes (this will help the chicken retain its juices), then serve.