LeAnn Rime's Cabo Chicken

1 cup fresh lime juice (5 to 6 limes)
1/2 cup olive oil
4 cloves garlic, crushed
2 tsp. crushed red pepper
salt
8 med. skinless, boneless chicken breast halves

In bowl, whisk together lime juice, olive oil, garlic, crushed red pepper and 2 teaspoons salt. In large ziplock bag, place chicken and lime marinade. Seal bag and refrigerate chicken 8 hours or overnight, turning bag several times.

Preheat broiler, setting rack 4 inches from source of heat, or prepare outdoor grill for direct grilling on medium.

Remove chicken from marinade; discard marinade. Place chicken on rack in broiling pan or on hot grill rack, and cook 12 to 15 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning over once.

Serves 8
(from Good Housekeeping 2008)