Combine all of the ingredients except for the chicken breasts in a 4 litre freezer bag.
Close the bag and squish the marinade around to mix.
Add the chicken breasts and massage the marinade into the meat until evenly coated.
Seal the bag and place it in a bowl in the refrigerator. The bowl protects against leakage.
Marinate for at least 6 hours or overnight.
Clean the grill and preheat to high.
Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Alternatively, you can spray the grates with a non-flammable cooking spray.
Place the chicken breasts on the grill and spoon any remaining marinade from the bag over top.
Grill, covered, for 2-3 minutes per side, turning only once.
Serve immediately with lime wedges.
If you’re wondering why I zest the lime instead of juicing it, I find that citrus juice (and vinegar too) makes boneless skinless chicken breasts somewhat leathery when cooked.
Lime zest gives the chicken the essence of lime without sacrificing texture.
You’ll see, these are tender and succulent every time.