• 6 chicken breast halves without skin
• 1/2 cup lime juice -- freshly squeezed
• 1/4 cup honey
• 2 tablespoons fresh cilantro
• 3 jalapeno peppers -- unseeded and sliced
• 2 tablespoons soy sauce
• 3 cloves garlic -- chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Place chicken in a 13- x 9- x 2-inch dish and set aside. Combine
2. lime juice and remaining ingredients in container of an electric
3. blender; process until smooth. Reserve 1/4 cup marinade, and
4. pour remaining amount over chicken, turning to coat. Cover and
5. refrigerate reserved marinade and chicken 8 hours. Prepare
6. charcoal fire in one end of grill; let burn 15 to 20 minutes or
7. until flames disappear. Place a pan of water opposite the coals.
8. Drain chicken, and place on food rack over pan of water; cook,
9. with grill lid closed, 30 minutes. Turn chicken, and brush with
10. reserved marinade; cook an additional 25 to 30 minutes or until
11. done.

This sounds great to me; but I'll have to wait for better weather in New England before doing this outdoors on the grill. Meanwhile I think I'll just try the oven.