Grilled Chicken Tostadas - cooking recipe

Ingredients

marinade
1/2 cup fresh lime juice (about 3-4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
tostadas
6 pieces boneless skinless chicken
8 small corn tortillas, 5-6 inches
1 1/2 cups shredded monterey jack cheese
1 1/2 cups shredded lettuce
green onions (optional) or tomatoes (optional)

Preparation

Place chicken in a gallon size ziplock bag and add all the marinade ingredients. Press air out and seal. Turn bag to coat the chicken and refrigerate for at least 4 hours (preferrably overnight), turning the bag occasionally. Remove meat from the refrigerator 20 minutes before grilling.
Over medium high coals, grill chicken for 5 minutes on each side or until done.
Transfer chicken to a cutting board to rest for 5 minutes before cutting into strips.
Lightly brush both sides of tortillas with vegetable oil. Grill on both sides for about one minute. Before removing from grill, sprinkle with cheese.
To serve, layer with shredded lettuce, chicken strips, remaining cheese and any additional ingredients.