Citrus Chicken

1 large naval orange1 lemon1 tablespoon orange zest1 tablespoon lemon zest1 tablespoon minced garlic2 tablespoons fresh basil 1/4 cup olive oil (not virgin) 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon cayenne pepper4 large chicken breasts (bone in)Place orange and lemon under hot running tap water for about 1 minute. Zest the skins of both into a small mixing bowl. Juice both into small mixing bowl and add garlic, basil, olive oil, salt, pepper and cayenne; whisk until well combine.Trim excess skin from chicken, rinse and pat dry with paper towels. Place chicken in resealable plastic bag with marinade and refrigerate overnight.Cook on grill over medium flame, turning after 10 minutes. Cook until internal temperature is 170 degrees, 10-15 more minutes.Serves four.Cook's wine recommendation: Charles Krug 2004 Napa Valley Sauvignon BlancNutrition values per serving: 292 calories, 6 g fat (1 g saturated), 1 g carbohydrates, 0 fiber, 55 g protein, 137 mg cholesterol, 226 mg sodium.

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