Searching for a recipe for cilantro-lime marinade for grilled chicken, I found myself at Andrea's and Kalyn's blogs. Here's my contribution:

6 skinless boneless chicken breast halves cut into chunks for skewers

* 1/2 c fresh squeezed lime juice (about 3 limes)
* 1/4 c chopped cilantro (about one handful)
* 1/4 c olive oil
* 1 T honey
* 1 T fresh ginger, minced
* 1 t red pepper flakes
* 2 cloves of garlic, minced
* zest of one lime
* sale and fresh ground pepper to taste
* 1/3 c Tequila

Put chicken in zip lock freezer bag/s with marinade. Marinade 2 hours room temp or overnight in fridge. [I then let the chicken sit at room temperature an hour before cooking. I added 1/3 c Tequila in an homage to Andrea.]

Skewered chicken can also have onions and peppers, if you want kabobs. (Remember to soak bamboo skewers in water first!)

Cook on medium grill about 8 minutes, depending on size of chunks.

Update: Guests loved this chicken. I loved this chicken!