Oil the grill and preheat barbecue to medium or place an oven rack in the centre of the oven and preheat the oven broiler. Place chicken on a cutting board and cover with a piece of plastic wrap or waxed paper. Press down with your hand to even out the thickness. Using a sharp knife, make shallow slashes at regular intervals on both sides of the chicken.
Squeeze the lime juice into a small bowl. Stir in the honey, ginger, oil and seasonings. Brush all over the chicken, then place chicken on the barbecue or a foil lined baking sheet.
BARBECUE: Barbecue with the lid down, turning and basting often with lime mixture, for 5 minutes. Then continue barbecuing, without basting,until chicken feels springy when pressed and meat thermometer reaches 165°F (74°C), about 5 to 7 more minutes.
OVEN BROILING: Grill in the centre of the oven. Baste and turning often for the first 5 minutes, then continue grilling without basting until chicken feels springy and meat thermometer reaches 165°F (74°C), about 5 to 7 more minutes.
Wonderful with rice cooked in coconut milk and grilled peppers or vegetable kebabs.
- Serves: 4
- Prep Time:
- Cook Time:
- 4 boneless, skinless chicken breast(s)
- 8 boneless, skinless chicken thighs
- 1 lime, large
- 1 tbsp (15 mL) ginger, fresh, finely grated
- 1 tbsp (15 mL) honey
- 2 tbsp (30 mL) canola oil
- 2 tsp (10 mL) cumin, ground
- 1/2 tsp (2.5 mL) salt