INGREDIENTS
  ¼ cup low-sodium soy sauce
  3 tablespoons fresh lime juice
  2 teaspoons finely grated lime zest
  2 tablespoons finely minced or grated ginger root
  2 medium garlic cloves, minced
  1 tablespoon honey
  1 tablespoon olive oil
  1 teaspoon crushed red pepper flakes
  ¼ cup fresh, chopped cilantro, divided
  1 pound boneless, skinless chicken thighs
  2 tablespoons finely minced scallions

INSTRUCTIONS

1. In a small glass bowl, combine the soy sauce, lime juice, lime zest, ginger, garlic, honey, oil and 2 tablespoons of the cilantro. Remove and reserve 2 tablespoons of the marinade to use for basting when you cook the chicken.
2. Place the chicken in a plastic zipper bag and add the marinade. Squeeze the air from the bag and close it. Place the bag of chicken in the refrigerator to marinate for 2 to 4 hours.
3. Grill the chicken over medium-high heat for 6 to 8 minutes. Flip and brush the chicken with the reserved marinade. Grill until the chicken is cooked through, 6 to 8 minutes more.
4. To serve, place the grilled chicken on a platter and sprinkle with the scallions and remaining cilantro.