San Diego Grilled Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: +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
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Directions: |
Directions:
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.
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: 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.
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