1 chicken breast per serving (4 oz breasts)
1/4 cup(s) low-sodium soy sauce
3 Tbsp fresh lime juice
2 tsp lime zest, finely minced
2 Tbsp ginger root, finely minced or grated 2 clove(s) (medium) garlic clove(s), minced
1 Tbsp honey
1 Tbsp chili oil, or other hot oil
1/4 cup(s) cilantro, fresh, chopped, divided
1 pound(s) Chicken, breast, raw, without skin & bone, four 4 oz pieces
1/8 tsp sugar
2 Tbsp scallion(s), finely minced
In a large non-reactive bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil and 2 tablespoons cilantro; mix well. Add chicken to bowl, tossing to make sure each piece is coated; refrigerate for 2 to 4 hours.
Preheat broiler to high. Remove chicken from marinade and place in a baking dish; strain marinade and set aside. Broil chicken, 4 to 6 minutes; flip and brush chicken with reserved marinade (discard any remaining marinade). Return chicken to oven and broil until chicken is cooked through, about 4 to 6 minutes more.
To serve, sprinkle chicken with scallions, remaining 2 tablespoons cilantro and any sauce accumulated in baking dish. Yields 1 chicken breast and about 1/3 cup sauce per serving.