Tangy Citrus Glazed Chicken

Ingredients:

• 3/4 cup fresh orange juice
• 3/4 cup fresh lime juice
• 3/4 cup fresh lemon juice
• 1/2 cup sherry vinegar
• 1 Tablespoon hot sauce
• 1 Tablespoon fresh cilantro leaves, finely minced
• 8 boneless and skinless chicken breasts
• Salt and freshly ground pepper
• Orange slices, for garnish
• Cilantro leaves, for garnish

Ancho rub:

• 2 teaspoons Ancho chili powder (A dried poblano pepper)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika

Preheat oven to 375 degrees.

Combine all ingredients for ancho rub in small bowl and mix well.

Combine orange juice, lime juice, lemon juice, vinegar, hot sauce, and cilantro in a small mixing bowl.

Mix well to combine.

Season the chicken with salt and pepper and ancho rub.

Place chicken in a large zip top plastic bag and pour 1/2 of marinade over chicken.

Seal bag and let marinate for 30 minutes.

Add remaining marinade to a medium saucepan over medium heat.

Bring to a boil and reduce to a glaze consistency.

Place about 1/3 cup of glaze in a separate bowl and reserve.

Remove chicken from marinade, generously brush both sides with glaze from saucepan, and place on a baking sheet lined with foil.

Bake for 10 minutes, flip chicken and brush with glaze. Bake for 10 more minutes, or until chicken is cooked through.

Place chicken breasts on a large serving platter and drizzle with reserved glaze.

Garnish with orange slices and cilantro.