INGREDIENTS
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6 boneless, skinless chicken breast halves
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½ cup freshly squeezed lime juice (about 4 limes)
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¼ cup honey
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2 tbsp fresh cilantro leaves
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3 jalapeño peppers, sliced (leave seeds in)
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2 tbsp soy sauce
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3 cloves garlic, chopped
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¼ tsp salt
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¼ tsp black pepper
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2 oz apple or hickory wood chips
DIRECTIONS
Place the chicken breasts in a 13x9x2-inch dish or plastic freezer bag.
In a blender, combine lime juice, honey, cilantro, jalapeños, soy sauce, garlic, salt, and pepper.
Blend until smooth and pour the marinade over the chicken, turning to coat.
Cover and refrigerate for 8 hours or overnight.
Smoke the chicken at 225°F for about 2½ hours using 2 ounces of apple or hickory wood.
When the internal temperature reaches 165°F, remove and let rest briefly before serving.
