Grilled Chicken Tostadas

Marinade:
½ cup fresh lime juice (about 3-4 limes)
¼ cup soy sauce
¼ cup vegetable oil (plus more for brushing tortillas)
1 Tbs. Honey
2 tsp minced garlic
1½ tsp chili powder

Tostadas:
6 boneless, skinless chicken thighs (4 oz. each)
8 small corn tortillas
1½ cups (6 oz.) shredded Monterey Jack
1½ cups shredded lettuce

Additional Toppings:
salsa, guacamole, sour cream, cilantro, green onions

Place chkn and all marinade ingredients in bowl and cover chkn completely. Refrigerate at least 4 hours. Remove meat 20 minutes before you start grilling. Discard marinade. Grill. Cut chkn into strips.

Lightly brush both sides of tortilla with oil. Grill on each side until slightly brown, about 1 minute. Before removing tortilla from the grill, sprinkle each one with 1 Tbs. of cheese.

Layer tortillas with shredded lettuce, chkn strips, remaining cheese and any additional toppings. Serves 6 to 8.