Combine the lime, the limon and the coriander in a shallow dish; add the salt and pepper. Mix well and whisk in the oil. Add the chicken making sure each piece is well coated with the mixture. Cover and marinate in the fridge for at least 2 hours or overnight.
Preheat the gas barbecue to medium-high heat. Sponge-dry the meat with a paper towel prior to cooking. Place on the grill and cook the breasts for 8 to 10 minutes per side, or until the juice released from the meat is clear, or the meat thermometer indicates an internal temperature of 77 °C (170 °F).
Remove the breasts to dinner plates and garnish with 2 rounds of citrus butter. Serve at once.
Mix all the ingredients placing the resulting butter mixture on a sheet of wax paper or cling wrap and roll tightly in the shape of a sausage. Refrigerate until the butter hardens.
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