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In a large shallow bowl or a resealable plastic bag, combine orange juice, orange zest, lim juice, olive oil, ginger, garlic, hot pepper sauce, and oregano; add chicken. Cover and marinate in the refrigerator 3 hours or overnight. When ready to cook, remove chicken from marinade. Sprinkle chicken with coarse salt and pepper. Place chicken on prepared grill and proceed as follows: For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165°F. (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue. For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning several times during barbecuing. Makes 4 servings
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