My favorite chicken marinade is also one of the simplest to make.  Lime, saffron, and onion...that's it!  It's a very popular marinade in the Middle East, used for chicken pieces and chicken kabobs.  The flavors are terrific, and the high acidity of this marinade really penetrates the chicken and tenderizes it quickly. 

The recipe below calls for whole breasts, but I regularly use this very same marinade for chicken kabobs.  If you want to make kabobs, just cut the chicken into 1-inch chunks, marinade, and then push the pieces onto wooden skewers, optionally alternating with other ingredients such as zucchini, onion, mushrooms, cherry tomatoes, and red bell pepper,  Cook them on the grill or under the broiler.  When using wooden skewers, a good practice is to soak them in water for about 20 minutes before using so that the wood doesn't smoke and burn.   Kabobs would be great with TJ's lavash bread and some basmati rice.

We enjoyed our grilled chicken breasts with our first harvest of zucchini from our summer garden.  They're Cocozelle Zucchini which are a dark, striped heirloom zucchini dating from 19th century Italy.  They really took off in the garden and are taking over quickly!  I have a feeling I'm going to be coming up with some more zucchini recipes this summer...   For this dinner, all I did was sprinkle the zucchini with a little 21 Seasoning Salute from TJ's and toss on the grill .

Lime Grilled Chicken

1 cup fresh lime juice (or any combination of lime and/or lemon juice)
1 tsp ground saffron
1 small yellow onion, very thinly sliced
3 skinless, boneless chicken breasts (about 1.5 pounds)
2 Tbsp melted butter or olive oil

1.) Combine lime, saffron, and onion.  Marinate chicken in mixture for 1-3 hours.
2.) Remove breasts from marinade and brush with melted butter to seal in juices.  Dispose of the marinade you used for the chicken.
3.) Cook on the grill for about 5-7 minutes each side or under the broiler in your oven.  Cook until juices run clear when pierced.  Alternatively you can press on the chicken to test for doneness.  The chicken will feel springy (but not soft) when done.