2  teaspoons grated lime peel
1/4  cup lime juice
2  tablespoons olive or canola oil
2  tablespoons chopped fresh cilantro
1/2  teaspoon sugar
1/2  teaspoon salt
1  small jalapeño chile, seeded, finely chopped
1  clove garlic, finely chopped
4  boneless skinless chicken breasts (1 1/4 lb)

To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.

Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

NOTE:  Because everything is fresh, it is naturally gluten free.  This is an excellent dish that you can marinate and freeze, for a quick meal later on.

I found this recipe on Tablespoon.com by Eat Better America.  Yummm!