In a medium bowl, whisk together the lime juice, orange juice, lemon juice, soy sauce, olive oil, honey, minced garlic, ground cumin, ground coriander, salt, black pepper, lime zest, and orange zest until smooth.

Place the chicken breasts into a large resealable plastic bag or shallow dish, then pour the marinade over the chicken, turning to coat each piece evenly.

Seal or cover the chicken, then refrigerate for at least 2 hours. For best results, marinate overnight.

Preheat your outdoor grill to medium-high heat (around 400–450°F). Lightly oil the grill grates to keep the chicken from sticking.

Remove the chicken from the marinade, letting the excess drip off before discarding the remaining marinade.

Place the chicken breasts on the grill. Cook for 6–7 minutes per side, flipping once, until the internal temperature reaches 165°F (75°C), and delicious grill marks form.

Thicker breasts may need a few extra minutes. Transfer the grilled chicken to a cutting board, tent with foil, and rest for about 5 minutes to allow the juices to redistribute.

Finally, garnish with fresh cilantro and serve with your favorite sides.