One thing I miss about living in Central Florida is the abundance of fresh Florida citrus everywhere – lemons, limes, grapefruit and oranges. There is nothing like it! Whenever I fly to Florida, I’m one of those crazy people debating “Do I send citrus home or not”, often going with the option to pick up some for home.
I often cook with citrus in my recipes – it adds the perfect fresh note – whether it’s a bit of lemon and orange in a freshly roasted chicken, grapefruit in a fresh salsa over salmon or limes to add a bit of zing to my favorite tinga recipe. Grapefruit and I started our love affair later on in life. I love it in the morning, sprinkled with a bit of brown sugar and a small pinch of sea salt and torched for a bruleed treat or segmented in a salad with a bit of feta cheese to add a salty bite. It’s the perfect healthy snack, as half a Florida grapefruit contains 100% of the recommended daily allowance of vitamin C. Added bonus, they also contain vitamin A, potassium and fiber so, perhaps, it might be a grapefruit a day could keep the doctor away? Florida grapefruits are so sweet and juicy, especially when they are at their peak – between January and March.
Have you ever tried a Paloma? A Paloma is often thought of as Mexico’s favorite cocktail. Essentially, a Paloma is fresh grapefruit juice, tequila and lime juice with a splash of grapefruit soda or club soda and a dash of orange juice. It’s refreshing and full of citrus flavor. This chicken takes on the flavors of the traditional Paloma cocktail. A quick marinade followed by a brief oven bake and this Paloma Chicken is perfect for a weeknight dinner! I wanted the grapefruit flavor to come forward more so I added a bit of punch with the grapefruit juice and zest. The honey added a bit of sweetness to balance everything.
So – when you want to add a bit of citrus zing to weeknight dinner, why not grab a Florida grapefruit and make this Paloma Chicken!
On to the recipe:
Let’s gather the ingredients
One vital component of this Paloma – Fresh Florida Grapefruit
Let’s get this marinated chicken ready to bake
Served over rice, this Paloma Chicken is moist and delicious!
Aly M. Cleary
The tastes of a traditional Paloma cocktail take weeknight chicken on a culinary journey!
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time
- 2 pounds of boneless skinless chicken breasts
- 1/2 cup of freshly squeezed Florida grapefruit juice
- Zest of one Florida grapefruit
- Juice of one lime
- 1/4 cup of orange juice
- 2 tablespoons of honey
- 2 tablespoons of olive oil
- 2 ounces of tequila blanco
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of freshly cracked black pepper
- In a small bowl, whisk together the grapefruit juice, grapefruit zest, lime juice, orange juice, honey, olive oil and tequila. Add the salt and pepper.
- In a plastic zip bag, add the chicken breasts.
- Pour over the paloma mixture and cover the chicken breasts.
- Let marinate for about 30 minutes in the refrigerator.
- Preheat the oven to 400 degrees F.
- Add the chicken to a baking dish that has been sprayed lightly with a bit of baking spray.
- Add a small amount of the marinade to the dish.
- Cover the chicken with a bit of parchment paper that has also been sprayed with the baking spray.
- Cover the baking dish with aluminum foil and bake for 30 - 40 minutes until done.
- Serve over rice and enjoy!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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