In a small glass bowl, combine the soy sauce, lime juice, lime zest, ginger, garlic, honey, oil and 2 tablespoons of the cilantro. Remove and reserve 2 tablespoons of the marinade to use for basting when you cook the chicken.
Place the chicken in a plastic zipper bag and add the marinade. Squeeze the air from the bag and close it. Place the bag of chicken in the refrigerator to marinate for 2 to 4 hours.
Grill the chicken over medium-high heat for 6 to 8 minutes.
Flip and brush the chicken with the reserved marinade. Grill until the chicken is cooked through, 6 to 8 minutes more.
To serve, place the grilled chicken on a platter and sprinkle with the scallions and remaining cilantro.
I used boneless skinless thighs instead of breasts, but either will work.And the recipe called for chili oil, which I didn’t have, so I substituted olive oil and added about a teaspoon of crushed red pepper flakes instead.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)5*PointsPlus (Old plan)