Chicken breasts are first marinated in a sweet-tart grapefruit glaze before going on the grill. Using citrus in marinades and sauces is a great way to add fresh flavors to many savory recipes, and in this one grapefruit and chicken combine with smoky grilled flavor for a zesty dish that’s sure to impress.
2 pink grapefruits
2 Tbsp. brown sugar
1 Tbsp. honey
¼ c. olive oil
Kosher salt and freshly ground black pepper, to taste
4 boneless skinless chicken breasts, sliced in half horizontally
- Prepare grapefruit: Juice one grapefruit into a liquid measure. Slice bottom and top of second grapefruit to level it. Starting at the top where the white pith ends and the pink flesh begins, cut between the two layers at an angle from top to bottom all the way around to remove skin and expose the flesh, making sure to slice off all the white pith. Holding grapefruit in one hand, release wedges by using the knife to slice on either side of each segment.
- Place grapefruit wedges in a medium sauté pan. Squeeze remaining flesh and membranes to release juice into a bowl. Add sugar and honey. Whisk to combine, then taste. If too tart, add one or more teaspoons of brown sugar. Pour half of the mixture into sauté pan with grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened (about 8 minutes).
- Add half the oil, a teaspoon of teaspoon salt and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add chicken, seal and toss before resting on counter (no more than 30 minutes maximum or the acid in the grapefruit juice can ruin the chicken).
- Heat grill pan to medium-high heat; brush lightly with oil. Remove chicken from the plastic bag and shake off excess marinade. Place chicken smooth-side down on grill and cook 2 to 3 minutes, then flip and cook another 2 minutes. Remove to a serving plate and pour grapefruit sauce over the top.