Grilled Chicken Breasts With Grapefruit Glaze
"From Food & Wine. The recipe doesn't specify this, but you may want to divide the glaze recipe, otherwise you are dipping a brush with raw chicken juices into it. I know when you boil the remaining glaze it's most likely quite safe, but I don't like to risk it."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 garlic cloves, minced
- 1 teaspoon grapefruit zest
- 1⁄2 cup grapefruit juice
- 1 tablespoon cooking oil
- 2 tablespoons honey
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 bone-in chicken breasts
directions
- Light the grill.
- In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.
- Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes.
- Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
- In a small stainless-steel saucepan, bring the remaining glaze to a boil.
- Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.
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Reviews
-
This was dinner for Easter 2009. We all liked it and will eat it again. I was very impressed with how easily this went together. I couldnt do it on the grill as it was too windy to do properly, so I did it in the oven. Amazingly enough the grapefruit juice is NOT overpowering in this. We do not really eat grapefruits, but this sounded so intriguing to me. I think next time I might double the glaze and use it as a marinade so all of the flavors can really get into the meat. I also used only 1 clove of chopped garlic. Next time I might try garlic powder as I dont care for pieces of garlic on the chicken. I wonder if instead of using fresh grapefruit juice, you could use frozen/concentrate to make it "stickier" for the glaze. The juice was awful "juicy". Now I am crious to try this with other citrus, like lime-ade, lemon-ade, orange juice or pineapple juice....hmmmmmm...I love recipes that send me into another direction :)
Tweaks
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This was dinner for Easter 2009. We all liked it and will eat it again. I was very impressed with how easily this went together. I couldnt do it on the grill as it was too windy to do properly, so I did it in the oven. Amazingly enough the grapefruit juice is NOT overpowering in this. We do not really eat grapefruits, but this sounded so intriguing to me. I think next time I might double the glaze and use it as a marinade so all of the flavors can really get into the meat. I also used only 1 clove of chopped garlic. Next time I might try garlic powder as I dont care for pieces of garlic on the chicken. I wonder if instead of using fresh grapefruit juice, you could use frozen/concentrate to make it "stickier" for the glaze. The juice was awful "juicy". Now I am crious to try this with other citrus, like lime-ade, lemon-ade, orange juice or pineapple juice....hmmmmmm...I love recipes that send me into another direction :)
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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