• 6 chicken breast halves, skinned
  • 1/2 cup freshly squeezed lime juice (about 4 limes)
  • 1/4 cup honey
  • 2 tbs. fresh cilantro leaves
  • 3 jalapeno peppers, sliced - leave seeds in
  • 2 tbs. soy sauce
  • 3 cloves garlic, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Place chicken in a 13x9x2 inch dish (or plastic freezer bag), and set aside. Combine lime juice and remaining ingredients in a blender. Blend until smooth.

Pour mixture over chicken, turning to coat. Cover and refrigerate 8 hours or overnight

Smoke-cook 2 1/2 hours at 225 F using 2 ounces of apple or hickory wood.

Poultry Note: A lot of folks prefer the skin crisp but also want the smoke flavor. This is how you can have both: you can undercook any chicken recipe to finish on the grill.

Always keep in mind food safety. Poultry should NEVER be permitted to stay between 40-140 for longer than a few hours. So either finish cooking or refrigerate at once.

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