Grilled Chicken With Grapefruit Avocado Salsa Recipes

Steps:

• Prepare the grapefruit. Juice one grapefruit into a liquid measure. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment.
• Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into a bowl. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes.
• To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes. Cook's Note: Any longer and the acid in the grapefruit juice will "cook" the chicken in the marinade and ruin it.
• Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top.

Steps:

• In a small bowl, combine onion, lime juice, jalapenos, oil and cumin. Pour 1/2 cup into a plastic zipper bag; add chicken. Seal bag and turn to coat; refrigerate 2 hours.
• Set aside 1/3 cup of the remaining marinade.
• Place the remaining marinade in a large bowl; add the avocados, tomatoes, cucumber, green onions, cilantro, honey, salt and pepper. Cover and refrigerate until ready to serve.
• In a small saucepan, combine jelly and 1/3 cup marinade. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.
• Coat grill rack with nonstick spray before starting the grill. Drain and discard marinade from chicken. Grill, uncovered, over medium heat 4-6 minutes each side, until juices run clear, brushing occasionally with jelly mixture. Serve with the salsa.

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.