1/4 cup (60 ml) olive oil

Juice of 1/2 lime

1 tablespoon (15 ml) honey

1 clove garlic, finely chopped

In a glass dish or large sealable plastic bag, combine all the ingredients. Add the chicken and coat thoroughly. Cover the dish or seal the bag. Refrigerate for 8 hours or overnight.

Preheat the grill, setting the burners on medium. Oil the grate.

Thread the chicken strips onto the skewers.

Grill the skewers for 4 to 5 minutes per side or until the chicken is cooked through. Season with salt and pepper. Grill the lime wedges.

Serve the chicken over butter pasta or rice and garnish with cilantro pesto. Serve with the grilled lime wedges.

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