Grapefruit Grilled Chicken Recipes

Steps:

• Poke holes in the chicken with the tines of a fork and set aside. Mix the marmalade, mustard and honey in a bowl. Add the chicken and turn to coat. Add half the grapefruit sections. Juice the remaining grapefruit sections. Add the juice to the marinade and discard the pulp. Refrigerate, covered, overnight.
• Remove the chicken from the marinade, reserve the grapefruit and bring the liquid to a boil. Reduce by half. Season the chicken with salt and brush with some of the glaze.
• Heat the grill and brush with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, until the juices run clear when pricked with a knife, about 12 to 15 minutes. During the last 5 minutes of grilling, broil the grapefruit sections until lightly browned. Serve the chicken topped with a few grapefruit sections and any remaining glaze.

Steps:

• Combine olive oil, lemon juice, ginger, and garlic in a large sealable plastic bag. Add chicken drumsticks and toss to coat. Allow to marinate for 20-30 minutes in refrigerator.
• Cook chicken on grill over medium heat until cooked through, about 20 minutes or until meat thermometer reads 165°F Turn once halfway through.
• While chicken is cooking, prepare the salsa. Gently remove the halved grapefruit pieces from the skin and place in a medium bowl. Add avocado, red pepper flakes, tomato, onion, yellow bell pepper, cilantro, and lime juice, and toss gently to combine.
• Serve chicken with salsa.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
• Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Steps:

• 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.

Steps:

• Preheat oven to 350*.
• Remove neck and the rest of the organ"prize package" from the inside of the bird.
• Discard or save for a later use (like stock).
• Rinse bird.
• Pat dry.
• Rub olive oil all over bird.
• Salt and pepper to taste.
• Place onion slices in a roasting pan and place bird on slices.
• Cut grapefruit in half.
• Squeeze one half over bird.
• Place used half of grapefruit in the cavity of the bird and tie legs together.
• You can also fold the bird's wings back at this point if you want to.
• Cook bird for about an hour and 15 minutes to an hour and a half or until leg joint is loose and juices run clear.
• While bird is cooking use the other half of the grapefruit to"baste" the chicken.
• If the chicken begins to get too dark (this can happen because of all the natural sugar in the grapefruit) cover loosely with foil.
• When finished cooking.
• Let it sit and rest for five minutes.
• Then carve away!