• Whisk the olive oil, red hot sauce, honey, lime juice, garlic powder, smoked paprika, and salt together in a medium bowl until well combined.
• Reserve ¼ cup (half) of the marinade to use at the end.
• Add the remaining ¼ cup of marinade to a large baking dish or 1-gallon zip-top bag. Toss the chicken in the marinade to coat, then press as much air out of the bag (if using) as possible, or cover (if using a baking dish). Refrigerate for at least 30 minutes, or up to 4 hours, flipping halfway through. 

Grilling Instructions

• When ready to grill, heat a gas grill to high. Allow to preheat, then remove the chicken from the marinade, shake off any excess, and discard any remaining marinade from the bag or dish.
• Grill, with the cover down, for 7-9 minutes, then flip, and grill uncovered until the internal temperature reaches 165F, about 2-7 additional minutes.
• Remove to a cutting board and allow to rest for 5 minutes. Drizzle with the reserved ¼ cup of marinade. Slice against the grain into ½ inch slices and serve.

Oven Baking Instructions

• Preheat the oven to 425F. Remove the chicken from the marinade. Discard any remaining marinade. Add the chicken to a foil or parchment lined baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165F.
• Remove to a cutting board and allow to rest for 5 minutes. Drizzle with the reserved ¼ cup of marinade. Slice against the grain into ½ inch slices and serve.