Grilled Mexican Citrus Chicken

½ cup orange juice
½ cup lime juice
½ cup olive or vegetable oil
¼ cup chopped fresh cilantro
¼ cup chopped onion
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon Tabasco sauce
8 boneless skinless chicken breasts

In a large shallow dish or gallon Ziploc bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Refrigerate, turning chicken occasionally, at least3 hours but no longer than 24 hours.

Grill chicken, brushing with remaining marinade. Grill for 15 to 20 minutes (or until juices run clear).

--Amber Meadows