2 to 4 fillet chicken breasts
1/2 tsp. finely shredded lime peel
1/4 c. lime juice
1 tbsp. cooking oil
2 cloves garlic, minced or 1 tsp. garlic salt
1 tsp. black pepper 1 tsp. dried thyme or basil, crushed
1/4 tsp. salt

Rinse and pat dry chicken. Place chicken in casserole dish. Mix lime peel, lime juice, oil, garlic, black pepper, thyme or basil and salt. Pour over chicken. Let stand in room temperature for 10 minutes. Grill chicken over medium coals, uncovered for 20 minutes, basting with glaze often. Turn chicken and grill 15 to 20 minutes longer, or until tender and pink disappears, basting often.