Citrus & Honey Chicken Breasts

INGREDIENTS:
(1) Orange
(1) Lemon
(1) Lime
(3) Tablespoons snipped fresh chives or finely chopped green onion
(1) Tablespoon chopped fresh mint
(2) Tablespoons olive oil
(2) Tablespoons wildflower honey
(6) Boneless, skinless chicken breast halves
Salt and freshly ground pepper
(1) Orange, cut crosswise into slices 1/4 inch thick
(1) Lemon, cut crosswise into slices 1/4 inch thick
(1) Lime, cut crosswise into slices 1/4 inch thick
(4) Fresh mint sprigs
Makes 6 servings.

STEPS:
Prepare grill planks as in instructions. Finely shred the zest from the orange, lemon, and lime, then squeeze the juice from each fruit. In a shallow dish just large enough to hold the chicken in a single layer, stir together the orange, lemon and lime juices, zest, chives, chopped mint, oil, and honey. Pour off about 2 tablespoons of the marinade and set aside. Use the palm of your hand to flatten each chicken breast to an even thickness of about 3/4 inch. Season the chicken on both sides with salt and pepper. Add the chicken to the dish and turn to coat both sides with the marinade. Cover and refrigerate, turning occasionally, for at least 1 hour or for up to 4 hours. Remove from the refrigerator 30 minutes before grilling. Add the orange, lemon, and lime slices to the marinade during the last 15 minutes. Prepare a charcoal or gas grill. Remove the chicken and the citrus slices from the marinade and discard the marinade. Place the chicken breasts onto the planks. While cooking turn once or twice and brush with reserved marinade, until firm to the touch and opaque throughout, 4-6 minutes per side. A few minutes before the chicken is done, place the citrus slices at the edge of the plank. Cook turning once, until softened, about 1 minute per side. Serve the chicken immediately, garnished with the grilled citrus slices.