- Salsa
- 2 navel oranges
- 1/2 small red onion, finely chopped
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 1 small clove garlic, minced
- Salt and freshly ground pepper to taste
- Chicken
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 1/2 teaspoons freshly ground pepper
- 1 teaspoon kosher salt
- 4 boneless, skinless chicken breasts, trimmed
- To make salsa: With a sharp knife, remove skin and white pith from oranges and discard. Working over a bowl, cut orange segments from their surrounding membranes. Stir in onion, lime juice, cilantro, jalapeno and garlic. Season with salt and pepper.
- To make chicken: Heat a small skillet over medium heat. Add coriander, cumin and pepper; toast, stirring constantly, until aromatic, about 45 seconds. Transfer to a small bowl and add salt.
- Preheat grill broiler.
- Coat the chicken with the spice mixture. Grill or broil on a lightly oiled rack until the chicken is opaque in the center, 4 to 5 minutes per side. Top with the salsa.