1 1/2 lbs. chicken breast
1/3 cup vegetable or canola oil
1/3 cup water
1 envelope taco seasoning mix
2-3 teaspoons minced garlic (jar)
1 lime (use 1/2)

Prepare chicken breasts: Rinse in cold water and pat dry. If the breasts are thick, cut on the diagonal to split breast in half. This will decrease amount of grilling time which can dry out chicken while cooking.

In a small bowl, mix together the oil, water, seasoning mix, garlic. Squeeze 1/2 of the lime into mixture and stir. Pour into a large resealable bag, add chicken and marinate overnight or at least for 2 hours. (turn bag occasionally.)

Lay chicken on grill and spoon some marinade on each piece. Grill Chicken for 6-7 minutes per side or until no longer pink.

GRILLED BABY RED POTATOES * takes about 40 minutes

1-1/2 lbs. red potatoes washed and cut into 1/4" to 1/2" slices
2 Tbs. olive oil
1/8 tsp pepper
1/4 tsp garlic salt

Put potatoes into large bowl and toss with olive oil. Sprinkle with garlic salt and pepper. Toss to combine.

Lay potatoes on a large piece of foil and spread them out so that the pile is an even thickness, about 1-1/2 inches deep. Have to enough foil to completely wrap potatoes, sealing on top to allow easy opening to check and stir. Grill for about 40 minutes.

Can also be baked in the oven. Preheat oven to 350 degrees. Line baking sheet with foil and spread potatoes on foil. Bake for about 40 minutes or until tender.

HONEY LIME BUTTER

4 tablespoons butter, softened
1 tablespoon honey
2 teaspoons fresh lime juice (use the other 1/2 lime)

In small bowl, stir together all ingredients well. Cover and refrigerate until serving. Spread on dinner rolls.