1-First Step: Mix the Marinade In a shallow bowl, whisk 3 tablespoons soy sauce or coconut aminos, 2 tablespoons honey, 1 tablespoon vegetable oil, juice of 1 lime, 1 teaspoon minced garlic, 1 teaspoon finely chopped fresh cilantro, and 2 tablespoons finely chopped red bell pepper. Stir until honey dissolves. This zesty base soaks in quick for max flavor. Takes 2 minutes.

2-Second Step: Prep the Chicken Pat 4 boneless chicken breast halves dry with paper towels. Coat fully in the marinade. For kebabs, cut into 1-2 inch cubes first. Cover and chill 30 minutes in the fridge. Flip halfway for even taste. Dont over-marinate past 4 hours or lime turns it mushy. Gluten-free? Coconut aminos swap works here.

3-Third Step: Get Grill Ready Preheat grill to medium-high, about 400°F. Oil grates to prevent sticking. For kebabs, soak bamboo skewers 5-10 minutes in water (add smoke flavor if you like). Thread chicken cubes, leaving space to turn. Shrimp option: Toss 2 pounds jumbo shrimp in marinade, skewer or grill direct.

4-Fourth Step: Grill the Chicken Place breasts on grill. Cook 6-8 minutes per side until juices run clear and internal temp hits 165°F. Flip once. For kebabs, grill 3 minutes per side, turning often. Shrimp? 2-5 minutes until they curl into a C-shape. Brush with extra honey-lime mix midway for shine. Pat dry pre-grill for best char.

5-Fifth Step: Rest and Serve Let rest 5 minutes off heat. Juices redistribute for tenderness. Slice against grain. Serve hot with lime wedges. Pairs great with rice. For low-cal, skip extra brush. Dietary tweak: Thighs cook same time, stay juicier.