I got this idea from a William Sonoma cookbook and have used it several times over the summer. This is a great way to use the last of the citrus you might have lying around at the end of a week.
4 chicken breasts
4 tbsp fresh parsley
1 tbsp fresh oregano
1 tbsp fresh thyme
3 cloves garlic
2 tsp ground cumin
1/4 c olive oil
For the marinade:
Grate 2 tsp zest from the orange and squeeze 1/3 c juice.
Grate 1 tsp zest from the limes and squeeze 1/4 c juice.
In a shallow dish, stir together the orange and lime zests and juices, parsley, the oregano, thyme, garlic and cumin. Stir in the oil, gradually. Season the chicken generously with salt and pepper and add to marinade (turn to coat). Cover and refrigerate for 1 hour.
I grilled this over direct heat for about 10-14 minutes, turning once. I also served it with grilled sweet potato wedges, which complimented the chicken very well.