•2 oranges, zested and juiced • 2 lemons, zested and juiced • 2 limes, zested and juiced • 1 tsp ground coriander • 1/2 tsp dried red pepper ﬂakes • 2 tbsp olive oil • 1/4 cup honey • 6 skinless, boneless chicken breasts (halved & pounded)
• salt to taste • Fresh ground pepper to taste
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. 2. Add the chicken breasts to the remaining marinade, turning to coat both sides. Cover with plastic wrap and refrigerate, turning every 1 to 4 hours. 3. Preheat outdoor grill for high heat and lightly oil the grate. 4. Remove the chicken breasts from the marinate; and discard marinate. 5. Basting frequently with the reserved sauce, cook the chicken on the preheated grill until no longer pink in the center & juice runs clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165°F.