San Diego Grilled Chicken

This is a Southern California version of sweet and sour chicken, marinated and grilled with a little extra spice. Great for all barbeque lovers. I usually serve cut into lengths with fresh cilantro, homemade salsa, guacamole, black beans, and flour tortillas warmed on the grill. A little good Southern California karma never hurts anyone. This recipe is light enough to offset the first 2 margaritas. GO CHARGERS!!!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 251 Calories

Ingredients

• 2 tablespoons olive oil
• salt and pepper to taste
• 2 limes, zested and juiced
• 2 oranges, zested and juiced
• ½ teaspoon dried red pepper flakes
• 1 teaspoon ground coriander
• 2 lemons, zested and juiced
• ¼ cup wildflower honey
• 6 skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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).