8piecesbone-in chicken, skin removed(we like thighs and legs),
1Tbsp.freshly grated lime zest
1/3 cupreduced-sodium soy sauce
1/3 cuplime juice
1tsp.hot pepper flakes
Grate the zest from the lime and squeeze the juice. In a small bowl, whisk together the soy sauce, honey, lime juice and zest, and red pepper flakes.
Remove the skin from the chicken pieces and place in a shallow pan. Cover with the marinade and refrigerate for up to 2 hours before cooking.
Preheat your grill (with all burners lit) to 400 degrees. Or, build a charcoal fire and let it burn down to medium.
To cook the chicken, turn off the middle burner of the grill or move the hot coals over to one side. Remove the chicken from the marinade, reserving the marinade. Place the chicken, bone-side down (with the thick part of the meat facing up) on the unheated part of the grill. Close the lid and allow the chicken to roast, undisturbed, for 25 minutes.
Place the reserved marinade in a small saucepan and cook over medium heat until it has been reduced and thickened to a glaze. Remove from heat.
Check the chicken, baste with the glaze, and turn and continue to cook and baste the chicken pieces until the center of the meat is 165 degrees F, about 10 to 20 minutes.
Nutritional analysis per serving (varies with size of piece): 227 calories, 26 grams protein, 15 grams carbohydrates, 7 grams fat, 366 mg. sodium, 0 grams fiber.