San Diego Grilled Chicken

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).