Grilled Chicken Tacos

Marinade:
1/2 up fresh lime juice (about 4 to 5 limes)
1/4 cup soy sauce
1/4 cup vegetable oil
1 tbsp honey
2 tsp minced garlic
1 1/2 tsp chili powder

Remainder:
6 boneless, skinless chicken thighs
corn tortillas
2 cups shredded Monterey Jack cheese
1 1/2 cups shredded lettuce
salsa
sour cream
cilantro
green onions

Place chicken and all marinade ingredients in zip lock bag for at least 4 hours in refrigerator. Cook chicken. When done, let rest for 5 min. Cut into strips. Lightly brush both sides of tortilla with oil. Grill them or lightly brown them in a pan. To serve: sprinkle tortilla with cheese then add rest of ingredients.

I got this recipe from my ward cookbook