Lay down a piece of parchment paper on your countertop. Place 3 pieces of chicken on the parchment paper. Cover with an additional piece of parchment paper and use a meat mallet, rolling pin, or can. Give the thickest part of the chicken 4-5 whacks to flatten it slightly. Repeat steps with the remaining chicken
Warm the honey for 20 seconds to allow for easy pouring and stirring
In a medium bowl, whisk to combine the soy sauce, honey, chopped cilantro, lime juice, minced garlic, olive oil, and light colored beer
Set aside ⅓ cup of sauce to use for basting while the chicken is on the grill
Add chicken breasts to a gallon sized freezer ziplock bag. Pour the remaining marinade over the top of the chicken. Fold the top to get as much of the air out of the bag as possible before sealing shut
Let marinade in the refrigerator for 30 minutes to 1 hours. The longer the better
Half way through the marinating process pull the bag out of the refrigerator and shake the bag, making sure to redistribute the marinade in the bag
Preheat your grill to Medium Heat
Add the chicken breasts to the grill and let the chicken cook for 5-7 minutes covered, then use tongs to flip the breasts over. Grill for 5-7 minutes longer, or until a thermometer reads 165°
Brush on the remaining glaze the last few minutes of cooking.
Take the chicken off of the grill and place on a plate. Cover with foil and let the chicken rest for 5 minutes. This is necessary to keep the chicken tender and juicy!