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1
Place the chicken breasts in a flat rimmed dish.
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2
Using a swivel-bladed paring knife, pare away the zest or thin outer layer of two of the oranges and one of the limes and the lemon.
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3
Set the zest aside.
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4
Squeeze the four oranges, the two limes and the lemon.
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5
You will need one and one-half cups of orange juice, one-fourth cup lime juice and two tablespoons of lemon juice.
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6
Set aside.
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7
Put the onions, garlic and jalapeno pepper into the container of a food processor.
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8
Blend briefly (about 20 pulses off and on).
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9
Do not overblend or make a puree.
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10
Add the zest of the oranges, the lime and the lemon.
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11
Pulse (that is to say, turn the machine on and off at quick intervals) in order to blend, about 10 times.
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12
Add the orange, lime and lemon juices, sage, parsley, coriander and the olive oil.
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13
Blend thoroughly, about one minute.
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14
Pour half the marinade in the bottom of a dish large enough to hold the breast halves in one layer.
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15
Place the breast halves skin-side up in the dish.
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16
Spoon the remaining marinade over.
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17
Let stand at least 30 minutes at room temperature.
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18
As the breasts marinate, preheat a charcoal, gas or electric grill to medium heat.
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19
The grill should be scrubbed and scraped as clean as possible.
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20
When ready to cook, brush the grill evenly with oil.
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21
Remove the breast pieces and place them skin-side down on the grill.
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22
Brush the top of each half with a little of the marinade.
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23
Let cook 10 minutes.
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24
Remove the pieces from the grill and dip them once more in the marinade.
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25
Return the pieces skin-side down onto the grill but give them a quarter lateral turn to form a pattern.
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26
Grill five minutes longer.
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27
Dip the pieces once more in the marinade and arrange the pieces skin-side up on the grill.
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28
Continue cooking five to 10 minutes longer, depending on the thickness of the pieces.
