One of my favorite things about summer is grilling! While it’s a great, low fat cooking method, my true love comes from the fact that I don’t have to do it. Hubster wears the grilling pants in our family. It’s so relaxing to turn over the protein to someone else (and maybe veggies too thanks to the new grill we picked up this season). Of course, that doesn’t mean I’m off the hook. Besides side dishes, I’m still in charge when it comes to marinades. This recipe has both!
It does take a little planning, because you’ll want to mix your marinade with the chicken the night before. On the plus side it comes together in a snap!
Grilled Chicken with Grapefruit Salsa
Adapated from Sandra Lee
Chicken and marinade
2 boneless, skinless chicken breasts
1/2 cup juice from 1 (15 oz.) can grapefruit segments (reserve segments for the salsa)
1/4 cup olive oil
1/2 Tbsp mint
2 Tbsp cilantro
2 Tbsp lime juice
1 Tbsp seasoning (see note below)
Chop mint and cilantro. Combine all ingredients in a small bowl. Place chicken in a plastic bag. Add marinade and refrigerate for at least 2 hours or up to 24 hours.
Salsa
Grapefruit segments (reserved from marinade)
1/2 Tbsp mint
1 green onion
1 jalepano
1 Tbsp seasoning (again, see note below)
Chop mint and onion. Chop jalepano, removing seeds and membrane to taste. Combine all ingredients in a small bowl.
Grill or broil chicken until no longer pink. Top with salsa and enjoy!
Note: I’m assuming if your’e reading this blog that you have some culinary leanings. For this recipe, there’s not a seasoning that I strongly suggest. Last time I made the recipe I used Savory Spice Shop’s California Citrus Rub and I loved it! Feel free to buy some of that (and add some Supreme Shallot Salt to your cart. You’ll thank me later) or just use lemon pepper seasoning. If you find a seasoning you love with this recipe, be sure to comment.
Wine pairing: Our bottle of Balletto 2006 Chardonnay went really well with this meal. Look for a Chardonnay from the Sonoma valley.
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