_{Photo by Annabelle Breakey}

Ingredients

1/2 cup lime juice (from about 4 limes)

3 tablespoons sugar

2 tablespoons freshly ground black pepper

1 tablespoon olive oil

1 teaspoon salt

4 boned, skinned chicken breast halves

Preparation

1. Combine lime juice, sugar, pepper, oil, salt, and 1/4 cup water in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.

2. On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet or a small saucepan, pound chicken to an even 1/4- to 1/3-in. thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.

3. Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes. Serve hot or at room temperature.

Serves 4

Borrowed from Sunset, August 2007