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Grilled Caribbean Chicken

1/4 cup freshly squeezed orange juice
1 teaspoons grated orange zest
1 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon grated ginger root
1 clove garlic, minced
1/4 teaspoon hot pepper sauce
1/2 teaspoon dried oregano, crushed
1/2 teaspoon coarse kosher salt
1/4 teaspoon coarsely ground black pepper
4 chicken breasts halves (3-ounce each), boneless and skinless*

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

In a large shallow bowl or a resealable plastic bag, combine orange juice, orange zest, lime juice, olive oil, ginger, garlic, hot pepper sauce, and oregano; add chicken. Cover and marinate in the refrigerator 3 hours or overnight.

When ready to cook, remove chicken from marinade. Sprinkle chicken with coarse salt and pepper. Place chicken on prepared grill and proceed as follows:

For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165°F (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.

For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning several times during barbecuing.

Makes 4 servings