Barbecued Chicken With Chili and Lime

• 6 boneless chicken breasts
• 4 teaspoons chili oil
• 2 tablespoons honey
• 4 tablespoons fresh cilantro, chopped
• 2 garlic cloves, crushed
• 2 limes (zest and juice both)
• 12 cup Greek yogurt
• 12 teaspoon chili oil
• 1 lime (zest and juice both)
• 4 tablespoons fresh cilantro, chopped
• 1 small red chili, seeded and finely chopped
• salt

1. Place the marinade ingredients in a shallow glass dish and mix well to combine.
2. With a sharp knife make several deep slashes in each chicken breast and place the chicken breasts in the marinade, turning to coat well.
3. Cover and refrigerate 3-4 hours.
4. Mix the yogurt ingredients together in a bowl.
5. Cover and refrigerate until required.
6. Remove the chicken from the marinade, reserving the marinade for basting.
7. Place the chickens skin-side up, on a prepared, medium-hot grill.
8. Cook the chicken breasts for 10 minutes, brushing occasionally with the marinade, then turn over and cook for a further 10 minutes.
9. To test if the chicken is cooked, pierce the thickest part of the breast with a skewer.
10. If the juices are still pink, cook until the juices run clear.
11. Serve at once with the yogurt sauce.

chicken breasts, chili oil, honey, fresh cilantro, garlic, greek yogurt, chili oil, lime, fresh cilantro, red chili, salt

Taken from www.food.com/recipe/barbecued-chicken-with-chili-and-lime-474992 (may not work)