THAI GRILLED CHICKEN Sweet, sour, and spicy flavors often are balanced in Thai cooking. This chicken dish proves how lively and tempting this combination can be. 4 medium skinless, boneless chicken breast halves (about 1pound total) 1/2 cup rice wine or dry sherry 1/3 cup oyster sauce 2 teaspoons finely shredded lime peel 1/4 cup lime juice 2 tablespoons chili paste 4 green onions, sliced (1/2 cup) 4 cloves garlic, minced 2 tablespoons honey

Place chicken in a self-sealing plastic bag set in a shallow dish. For marinade, stir together the wine or sherry, oyster sauce, lime peel, lime juice, chili paste, green onion, and garlic. Pour over chicken. Close bag; marinade in the refrigerator 6 to 8 hours, turning bag occasionally.

Drain chicken, reserving 1 cup of the marinade; discard remaining marinade. Pour reserved marinade into a small saucepan. Bring to boiling. Cook, uncovered, for 5 minutes or until reduced to 1/2 cup. Remove from heat; stir in honey.

For a charcoal grill, place chicken on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. Brush with warm marinade during the last 5 minutes of grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the grill rack; cover and grill as above.

To serve, slice chicken breasts diagonally.

Makes 4 servings.

1 Serving - Calories: 175, Fat: 3g (Saturated: 1g), Cholesterol: 60mg, Sodium: 551mg, Carbohydrate: 10g, Protein: 22g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]