- 1/2 cup orange juice
- 1/2 lime, juiced
- 1 tablespoon honey
- 1 teaspoon crushed red pepper flakes
- 4 (6 ounce) skinless, boneless chicken breast halves
- 1 tablespoon chopped fresh cilantro
- Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.
Potter: This was just an ok dish. It could have used a longer marinade time at the very least but the flavors were still pretty light. The chicken did keep from getting dry though, so that was good. All around I think this recipe could use a bit more experimentation before I would recommend it to others.
Katie: I agree with Potter - this dish just ok. I liked the flavors, but they were just too light. As Potter said, the marinate time should have been longer to get the most out of the ingredients used. If the chicken had marinated overnight I feel that this dish would have been great. Lesson learned for next time!