Thai Grilled Chicken

• 6 md. skinless boneless chicken breast halves
• 1/2 cup rice wine
• dry sherry
• 1/3 cup oyster sauce
• 2 tsp. lime peel, finely shredded
• 1/4 cup lime juice
• 2 tbsp. chili paste
• 4 green onions, sliced
• 4 cloves garlic, minced
• 2 tbsp. honey

1. Rinse chicken; pat dry with paper towels.
2. Place chicken in a plastic bag set in a shallow dish.
3. For marinade, stir together wine or sherry, oyster sauce, lime peel, lime juice, chili paste, green onions, and garlic.
4. Pour over chicken.
5. Marinate in the refrigerator 6-8 hours, turning bag occasionally.
6. Drain chicken, reserving 1 cup marinade; discard remaining marinade.
7. Pour reserved marinade into a small saucepan.
8. Bring to boiling.
9. Cook, uncovered, for 5 minutes or until reduced to 1/2 cup.
10. Remove from heat; stir in honey.
11. Grill chicken, brushing with hot marinade beforehand.
12. To serve, cut chicken breast diagonally into slices.

chicken breast halves, rice wine, sherry, oyster sauce, lime peel, lime juice, chili paste, green onions, garlic, honey

Taken from www.foodgeeks.com/recipes/514 (may not work)