San Diego Grilled Chicken

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

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).