Make the Marinade:

• In a small food processor, combine the oil, lime juice, garlic, cilantro, salt, pepper, cumin, and honey. Process until smooth.

Marinate the Chicken:

• Add the chicken breasts to a ziplock bag or a baking dish. Pour half of the marinade over the chicken and mix to coat evenly. Refrigerate and marinate for at least 30 minutes, or up to 4 hours.

Cook the Chicken:

• In a Skillet (preferred method):

  • Heat 1 tsp oil in a large non-stick skillet over medium heat. Add the chicken in a single layer and cook for 7-8 minutes per side, or until browned and cooked through (internal temperature should reach 165ºF).

  • If the chicken is thick, cover the skillet after flipping to ensure even cooking.

  • Pour the remaining marinade into the pan, add the cornstarch slurry, and let it simmer for a few minutes to thicken. Remove from heat and let it rest.

• To Grill:

  • Preheat the grill to medium heat. Grill the chicken for 7-8 minutes per side, turning often until fully cooked. Brush with the leftover marinade during grilling.

• To Bake:

  • Preheat the oven to 375°F. Place the chicken on a lined baking sheet or in a casserole dish. Bake uncovered for 18-20 minutes.

  • About 15 minutes into baking, pour the remaining marinade (with the cornstarch slurry) over the chicken and continue baking until the chicken reaches an internal temperature of 165ºF.

Serve:

• Once cooked, serve the chicken hot with your favorite side dishes. Enjoy!