In this mojo-inspired marinade, traditional orange juice is swapped out for grapefruit juice, adding bright flavour to grilled chicken. Serve with a fresh salsa of grapefruit, jicama, cilantro, jalapeño and red onion.
Ingredients
Chicken | Serves 24
- 175 ml (1 1/10 liters) Grapefruit juice
- 30 ml (175 milliliters) Olive oil
- 10 ml (60 milliliters) Garlic Powder525 GR
- 10 ml (60 milliliters) Club House ® Cumin, Ground
- 5 ml (30 milliliters) Club House ® Smoked Paprika
- 5 ml (30 milliliters) Club House ® Red Pepper, Crushed
- 625 g (3 3/4 kilogram) Boneless skinless chicken
Fresca Salsa | Serves 24
- 250 ml (1 1/2 liters) Grapefruit segments
- 125 ml (750 milliliters) Jicama
- 45 ml (250 milliliters) Chopped red onion
- 30 ml (175 milliliters) Grapefruit juice
- 30 ml (175 milliliters) Olive oil
- 15 ml (90 milliliters) Fresh chopped cilantro
- 15 ml (90 milliliters) Chopped red pepper
Procedure
- For the Chicken:Mix juice oil garlic powder cumin smoked paprika and red pepper in small bowl until well blended. Place chicken in large non-reactive pan. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavour. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium-high heat 6-8 minutes per side or until internal temperature reaches 165°F (74°C). Chicken can also be roasted in preheated 400°F (200°C Gas Mark 6) oven 15-20 minutes.
- For Fresca Salsa:Meanwhile mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve. Plating Instructions:Serve chicken with Fresca Salsa.
