Chicken from the Grill

8 boneless, skinless chicken breast halves
1/2 t. cumin
1 1/2 t. salt
2 T. dried oregano
1 t. cayenne pepper
1 c. honey
1 c. olive oil
3 cloves garlic
1/4 c. chopped cilantro
2 jalapeno peppers
red, yellow and green peppers
red onion
1/2 c. lime juice
tomatoes
lime slices
cilantro sprigs

Combine cumin, lime juice, cayenne pepper, salt, honey, oregano, and olive oil. Rinse and pat dry cilantro. Coarsely chop leaves to make 3 tablespoons. Split jalapeno peppers; remove and discard seeds and veins.
Cut into thin julienne strips and very finely dice. Peel, crush, and very finely chop garlic. Add cilantro and garlic to marinade. Place chicken in marinade. Marinate at least 1 hour or overnight. Prepare vegetables. Slice peppers in 1/2 inch rings, remove seeds and veins. Slice onions into 1/4 inch thick slices. Cut tomatoes into 1/2 inch slices. Brush vegetables with olive oil and sprinkle with salt. Preheat grill. Grill breasts until juices run clear. Be careful not to overcook.
Grill vegetables as follows: onions 5-7 min. peppers 3-4 min. tomatoes 2 min.
Garnish with lime slices and cilantro sprigs.
Serves 8

Thank you, Vickie for this recipe and for the many times you've prepared this for me.