Tart and Tangy Grilled Chicken
2 tablespoons honey
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon chopped, seeded fresh jalapeño pepper
4 boneless, skinless chicken breast halves
In a bowl, stir together honey, lemon juice, olive oil, garlic, and jalapeño pepper. Wash the chicken in cold water and pat dry with paper towels. Dip both sides of chicken breasts in honey mixture to coat. Let stand 30 minutes.
Preheat grill to medium. Grill chicken breasts 12 to 15 minutes, or until tender and no longer pink, turning once.
