1/3 cup canola or vegetable oil
1 Tbsp honey
1 Tbsp rice vinegar
1 Tbsp ground cumin
Juice and zest of 1 lime
1 tsp kosher salt
1/2 tsp fresh black pepper
6 boneless, skinless chicken breasts (defrosted if frozen)
In a mixing bowl, combine the oil, honey, rice vinegar, cumin, lime zest (zest the lime before you juice it), lime juice, salt and pepper, and whisk together. Dry the chicken breasts, and add to the mixture.
Pour everything into a plastic zip-lock bag. Press out as much air as possible, and massage a bit to make sure all of the chicken gets coated with the marinade. Place in the refrigerator and let the chicken marinate for 4-6 hours.
When you're ready to cook, preheat a grill to high heat. Grill for 4 minutes on one side. Then, flip the chicken and cook for 2 minutes or until firm to the touch. The total amount of cooking time will depend on the size of the chicken breasts; the lime in the marinade will begin to "cook" the chicken, so it will take less time than it might in a different marinade.
Set the chicken aside for 10 minutes, then slice and serve with black beans and rice. Or, you can chill the chicken completely, and serve it cold, in a wrap or atop a salad.