A citrus-based marinade enhances the flavour of grilled chicken. A pasta and sweet pepper salad and green beans are excellent side dishes.
- Portion size 6 servings
Place chicken in shallow glass baking dish. Combine orange and lime rinds and juices, honey, tomato paste, cumin, garlic, salt and pepper. Pour over chicken, turning to coat well. Cover and refrigerate for at least 4 hours, or up to 24 hours. Let stand at room temperature for 30 minutes.
Sprinkle coriander over chicken; grill on greased grill over medium heat, covered, turning halfway through and basting once, for about 30 minutes or until juices run clear when meat is pierced with a fork.
Nutritional facts <b>Per serving:</b> about
- Protein 36 g
- Calories 255.0
- Total fat 7 g
- Total carbohydrate 11 g