• 6 boneless skinless chicken breast halves
• 1/2 cup chopped fresh cilantro
• 1/2 cup Key lime juice
• 1 teaspoon dried mint
• 1/4 cup vegetable oil
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon honey
• 4 garlic cloves -- minced
• 1/2 teaspoon freshly ground black pepper
• Cilantro sprigs
• 1/4 cup chopped green onion -- white, and green parts

KEY LIME THAI CUCUMBER SALSA

• 1/2 cup Key lime juice
• 1/4 cup vegetable oil
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons Thai chili sauce
• 1/2 cup chopped green onions
• 2 peeled and diced small cucumbers
• 1/4 cup chopped fresh cilantro
• 1/4 cup finely chopped roasted peanuts

By Geoff Corcoran

• In shallow glass dish, place chicken.
• In a small bowl, make marinade by whisking together lime juice, oil, honey, garlic, onion, cilantro, mint, red pepper, and black pepper.
• Pour over chicken breasts, turning to coat.
• Refrigerate and marinate 15 minutes.
• Remove chicken from marinade; reserve marinade.
• Place chicken on broiler pan about 6 inches from heat.
• Broil, turning and basting with reserved marinade, about 10 minutes or until fork can be inserted in chicken with ease.
• Garnish with cilantro sprigs.
• Serve with Key Lime Thai Cucumber Salsa.

KEY LIME THAI CUCUMBER SALSA:

• In medium bowl, mix together lime juice, vegetable oil, sugar, salt, chili sauce, green onions, cucumber and cilantro.
• Cover and refrigerate.
• Before serving, sprinkle with peanuts.