2 Tablespoons Light Soy Sauce	1 Tablespoon Ginger root, Grated
2 Tablespoons Lime Juice, Freshly	-Or Jarred
-Squeezed Or Bottled	1 Teaspoon Grated Orange Zest
2 Tablespoons Liquid Honey	1 Teaspoon Minced Garlic
2 Tablespoons Ketchup	4 Chicken Breasts, Boneless And
2 Tablespoons Green Onions, Minced	-Skinless
-With White Parts

Whisk together all marinade ingredients in a small bowl. Place the chicken breasts in a large, heavy-duty, resealable plastic bag. Turn bag several times to coat chicken with marinade. Marinade in refrigerator for at least 4 hours or overnight if possible.

Preheat grill to medium setting. Remove chicken from marinade and place on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for about 15 minutes, turning occasionally, until chicken is no longer pink in the centre. Be careful not to burn the chicken.

If you want to baste the chicken with the used marinade, boil it first to kill any bacteria that may be present.