In a small blender or food processor, add the zest and juice of 2 limes, the light olive oil, minced garlic, chopped basil, kosher salt, pepper and optional chili flakes. Blend the marinade until smooth.
Measure out 2 tablespoons of the marinade into a small bowl. Add the honey and whisk together. Cover and set aside until service.
Put the chicken breasts in a large ziploc bag or container. Pour over the remaining marinade, turning the chicken to coat. Cover and refrigerate for at least 1 hour or up to 4 hours.
Peach Salsa
Peel and and chop the peaches and red bell pepper. Finely dice the red onion and jalapeno pepper and add to the peaches. Add the chopped fresh basil along with the juice of 1 lime. Sprinkle with a pinch of kosher salt and mix together. Cover and refrigerate until service.
Grill the Chicken
To grill the chicken, heat a grill pan or barbecue over medium high heat. Lightly spray the grill grates with non stick spray. Remove the chicken from the marinade, scrapping off any excess. Grill the chicken, turning several times, until the chicken reaches an internal temperature of 165°F / 74°C.
Transfer the cooked chicken breasts to a platter and tent with foil to rest. When ready to serve, drizzle the chicken with the reserved honey marinade mixture. Serve the chicken with the peach salsa and enjoy!