4 chicken breasts, skinless and boneless (butterflied or filleted)
1/4 cup honey
1/4 cup Sriracha sauce
2 limes (juice only)
Squeeze limes and set juice aside.
Mix honey, sriracha and lime juice in a med bowl. Add mixture to chicken breasts and coat well. Refrigerate for at least an hour.
Grill, bake or cook chicken however you like until internal temp reaches 165 degrees.
Serves 3 to 4.