2 or 3 Key Limes
1 tbsp. butter
1 sm. onion, chopped
2 sm. cloves of garlic, minced
1 1/2 c. catsup
3 tbsp. red wine vinegar
6 tbsp. honey
3 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
8 chicken breasts
8 chicken legs

Grate rind from the limes then cut the limes in half and squeeze juice into a small bowl and set aside.

In a medium saucepan, melt butter and saute onion until transparent, about 2 minutes. Add lime rind and garlic. Saute 1 minute. Add the rest of the ingredients. Bring to boil and stir simmering gently for 10 minutes. Marinate chicken for one hour before cooking. Baste liberally.