Thanks to the overnight marinating, this chicken turns out moist, tender, and bright in flavor.  Use this as is or shred it up and serve it on salads, in burritos, or in tacos!   

Makes approximately 4-6 Servings



One sturdy gallon-size ZIPLOC BAG

Four BONELESS SKINLESS CHICKEN BREASTS  (approximately 3 lbs), trimmed and sliced into 1/2″ thick slices

Juice from two LIMES, plus LIME ZEST for garnish

One-quarter cup PURE ORANGE JUICE

One small bunch of CILANTRO, rinsed and roughly chopped

One small RED ONION, roughly chopped

Two cloves GARLIC, chopped

One tablespoon (or so) of HONEY


One tablespoon (or so) of OLIVE OIL

SALT, to season after marinating

OLIVE OIL for cooking if needed



Place chicken pieces inside of ziploc bag.

To prep marinade, combine the two juices, cilantro, onion, garlic, honey, and black pepper in a blender.  Blend on medium-high for 15 seconds.  Turn to low and add olive oil.  Once everything is incorporated, turn the blender off and pour the marinade into the bag with the chicken.  Seal the bag closed (taking out as much air as possible), squish it around to make sure every chicken piece is coated, then place the bag in the refrigerator to marinate until it’s time to cook– minimum of 8 hours.  (I like to place the bag inside a bowl or dish, just in case the bag leaks.)

When you’re ready to cook the meat, preheat your grill or pan over medium-high heat.  If using a pan, once it is heated, drizzle a little olive oil if needed.  Take the chicken pieces out of the bag one at a time, gently shaking off the excess marinade, and place them on the heat.  Sprinkle a little salt.  Work in batches to avoid over-crowding the pan.  Cook until done, around 3-4 minutes per side.

Garnish with lime zest and an extra squeeze of lime juice if desired.