I got so sick of chicken, chicken, chicken over the years that I rarely cook or eat it anymore. When I do cook chicken, I prefer pounded-thin, well-seasoned and flavorful baked breast filets or crispy fried thighs, breast meat nuggets or fingers.
This California Style Grilled Chicken recipe, however, hit all the right taste bud receptors. I suggest you serve the chicken with a side of olive oil/garlic/Italian seasoning on baked spaghetti squash and a crisp summer salad.
Grilled California Style Chicken
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
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).