San Diego Grilled Chicken

San Diego Grilled Chicken

22
Osider760 5

"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!!!"

Ingredients

1 h 30 m {{adjustedServings}} servings 251 cals
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Nutrition

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  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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

22
  1. 24 Ratings

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Fabulous! This a wonderful marinade for grilled chicken. I loved the idea of using fresh citrus juice! I did add some minced garlic - the equivalent of about one clove just for good measure. I p...

The family loved this chicken, and the citrus was a nice twist on chicken fajita's,

I loved grating the zest from all the citrus. Love the bright colors and fresh flavor. Easy marinade that scores big points!