As we say farewell to summer and greet autumn (and all things pumpkin, stews and more) with open arms, I couldn’t forget to spotlight a recipe that has quickly become a tried and true favorite in the household – Sunny Anderson’s Grapefruit Grilled Chicken.
I must confess that grapefruit and I have never been close – truthfully, I really never gave grapefruit a chance. I remember having it as a child and I hated it with a passion that was way more than the detest that I had for pancakes thanks to St. Helwigs. However, Sunny has never steered me wrong when it came to a recipe and, after food blogging for a few years now, well – why not open my mind a little more, right? Well, one evening I went to the store, picked up a couple of grapefruits and decided to brave the flavors. I reasoned – if I didn’t like it still, well then – I’d order take out and call it a day. Take out was never called that evening and this recipe has hit tried and true status and will be made often. While my grapefruit sectioning skill was a bit “off” and left a lot to be desired, the flavor was spectacular and, perhaps, I need to give grapefruit another chance. Dinner was served with Baked Shroom Rice for one heck of a memorable meal.
What ingredient or food that makes you shake your head, put up your hands and back away? Do Tell!
- 2 pink grapefruits
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 6 boneless skinless chicken thighs (if you use chicken breasts, it would be 4 and you slice them in half horizontally)
- Prepare the grapefruit. Juice one grapefruit entirely and pour the juice into a measuring cup.
- Peel the second grapefruit, careful to remove all of the white pith, exposing the pink flesh.
- Section the grapefruit over a separate bowl (to catch any of the wayward juice from the sectioning process), and place those wedges into a saute pan.
- Squeeze the juice from remainder of the sectioned grapefruit into the bowl and add the measuring cup of juice from the first grapefruit.
- Add the brown sugar and honey and whisk to combine. Taste it - if the juice is still too tart, whisk in another teaspoon or so of brown sugar.
- Pour half of the mixture into the saute pan with the wedges. Bring to a simmer and reduce until it is slightly thickened (about 7-8 min.)
- To the second half of the mixture, add the oil, 1 teaspoon of salt and a pinch of black pepper.
- Whisk to combine and add to a plastic bag.
- Add the chicken, seal and toss a bit and rest on a plate on the counter for about 20-30 minutes. Do not let it rest any longer or you will have "cooked by marinade chicken" and that is NEVER good. (Not like I've done it before cough cough *guilty* cough cough)
- Heat a grill pan to medium high and brush lightly with oil.
- Remove the chicken from the marinade, shake off the excess and place the chicken on the grill.
- Cook on each side for 3-4 minutes and then remove to a serving plate.
- Pour the grapefruit sauce over top and viola - a healthy chicken dish that will make you want to smack someone.
Recipe Author: Sunny Anderson
Gather the ingredients
Juicing the Grapefruit (Thanks to my handy dandy Nigella juicer – love this thing!)
Sweetening It All Up
The End Result – Deliciousness
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