Ingredients
4 skinless, boneless chicken breast halves
1/4 cup soy sauce
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
2 tablespoons honey
1 tablespoon fresh lime juice
Method
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The definitive Thai food encyclopedia — history, technique, 650 pages
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Authoritative Thai street food — curry pastes, wok dishes, grilling
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat grill for medium heat and lightly oil the grate. Place chicken breasts in a shallow baking dish. Whisk soy sauce, garlic, and red pepper flakes in a bowl; pour over chicken, turning to coat. Allow chicken to marinate for 10 minutes. Whisk honey and lime juice in a bowl; set aside. Place chicken on preheated grill; brush with marinade. Discard remaining marinade. Cover grill and cook for 5 minutes, then brush both sides with honey lime mixture. Flip chicken and continue cooking until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).