This was a fabulous dinner. I expanded on the written recipe by slicing the chicken into like-size planks, tossing with minced garlic, lime zest and salt. Then I added the sauce ingredients, but I cut all the sweet stuff (honey, brown sugar) in half. It still tasted plenty sweet. I held out a little of the marinade (about 1/3 cup) and poured the rest of it over the raw chicken, stirring and then chilling in the fridge for an hour. I threaded the chicken onto skewers and broiled as directed. After the chicken was finished, I drizzled it with the reserved sauce. I served over a bed of lightly fried cabbage (butter, onion, salt & pepper) with a dipping sauce made from fresh avocados, lime juice, jalapeno, heavy cream, salt and pepper. The chicken flavor was outstanding, the crunchy cabbage perfect and the creamy, spicy avocado sauce put this over the moon. Seriously! It's a dish we will most definitely enjoy again. Sides of farmers' market green beans and big crunchy French rolls with butter... are you kidding me?! Crazy delicious! I do think the recipe as written would have been waaaaay too sweet for our tastes, but with the adjustments it was perfect. And I do mean perfect. I'm glad I found this recipe to inspire a top-notch dinner!