San Diego Grilled Chicken

Original recipe makes 6 chicken breast halves

  • 2 oranges, zested and juiced
  • 2 lemons, zested and juiced
  • 2 limes, zested and juiced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried red pepper flakes
  • 2 tablespoons olive oil
  • 1/4 cup wildflower honey
  • 6 skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness
  • Salt and pepper to taste


Stir the orange zest, orange juice, lemon zest, lemon juice, lime zest, lime juice, coriander, red pepper flakes, olive oil, and honey together in a shallow dish. Remove about 1/4 cup of the mixture and set aside for later. Add the chicken breasts to the remaining marinade, turning to coat both sides. Cover with plastic wrap and refrigerate, turning occasionally, 1 to 4 hours.

Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken breasts from the marinade; discard the marinade.

Basting frequently with the reserved sauce, cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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