Serves 2.

4 chicken breast halves, boned and skinned
2 tbsp. light soy sauce
1 tbsp. dry sherry
1 tbsp. safflower oil
1 tsp. grated or minced lime peel
1 tbsp. lime juice
1/4 tsp. ground cinnamon
1 clove garlic, finely minced

RELISH:

1/2 c. seeded and chopped hothouse cucumber
1 plum tomato, seeded and chopped
1/4 c. chopped fresh coriander (cilantro)
1 jalapeno chili, seeded and finely minced
1 clove garlic, finely minced
1 tsp. grated or minced lime peel
2 tbsp. lime juice
2 tbsp. fish sauce
1 tbsp. vegetable oil
2 tsp. sugar

Rinse chicken and pat dry. Combine soy sauce, sherry, oil, lime peel and juice, cinnamon and garlic. Marinate chicken in mixture for at least 1 hour. Prepare relish. Mix cucumber, tomato, coriander, chili and garlic. Add remaining ingredients and stir well.

Prepare a charcoal fire. When coals are ash-colored, grill chicken about 2 minutes on each side. Chicken is done when it is firm to the touch. Serve accompanied with relish to serve over chicken.