SAN DIEGO GRILLED CHICKEN

San Diego Grilled Chicken image

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!!!

Provided by Osider760

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 1h30m

Yield 6

Number Of Ingredients 9

Ingredients

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

Steps:

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).

Nutrition Facts : Calories 250.6 calories, Carbohydrate 24.7 g, Cholesterol 64.6 mg, Fat 7.5 g, Fiber 3.9 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 84.4 mg, Sugar 17.2 g