San Diego Chicken Recipe
- 1 lemon, zested and juiced
- 1 lime, zested and juiced
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can frozen orange juice concentrate
- 6 boneless, skinless chicken breast halves
- 2 cloves minced garlic
- 1 teaspoon dried Italian seasoning
- 1 teaspoon hot pepper sauce
- 1 cup chunky salsa
- Grate the zest of the lemon and lime into a big resealable bag. Squeeze the juice from both into the bag, and throw out the pulp and seeds. Mix in everything else except the chicken and salsa. Then drop in the chicken, seal the bag, and refrigerate for a few hours or overnight.
- Fire up your grill to medium. Once the flame is ready, take out the chicken and grill it, turning and basting with the marinade a few times, for 10 to 15 minutes or until the center is no longer pink and the juices run clear (about 160 degrees F on an instant-read thermometer). Serve with the salsa.
