Grapefruit-Marinated-Chicken-Thighs
Grapefruit Marinated Chicken Thighs
Easy to make in bulk for a crowd or to adapt for a weeknight dinner, this grapefruit marinated chicken with hints of mustard and thyme is sure to be a hit.
Grapefruit-Marinated-Chicken-Thighs
Grapefruit Marinated Chicken Thighs
Easy to make in bulk for a crowd or to adapt for a weeknight dinner, this grapefruit marinated chicken with hints of mustard and thyme is sure to be a hit.
Servings Prep Time
8servings 10minutes
Cook Time
15minutes
Servings Prep Time
8servings 10minutes
Cook Time
15minutes
Instructions
  1. Zest and juice one grapefruit. You should end up with about 1/2 cup of juice and a couple tablespoons of zest. Remove the leaves from 2 sprigs of thyme, leave the rest whole.
  2. Add the grapefruit juice, zest, thyme leaves, mustard, garlic, cayenne, and olive oil to a mixing bowl. Add a pinch of salt if you're feeling it. Whisk to combine.
  3. Lay the chicken out in a wide dish with tall sides, like a 9 x 13 baking dish. Drop in the remaining thyme sprigs. Pour the marinade over the chicken and massage the thighs to coat with the mix.
  4. Let marinate. Either cover and refrigerate for 4 to 8 hours, or cover and let rest on the counter for 1 hour.
  5. Preheat grill to medium high, about 350 F to 400 F.
  6. Remove chicken from the marinate and brush off any excess herbs or oil. We don't want those dripping onto the coals and causing a flair up. Sprinkle on some salt and pepper, if desired.
  7. Cut the remaining grapefruit in half, then thinly slice one half of it. We're looking for 8 thin pieces to put on top of the chicken while cooking.
  8. Place the chicken skin-side down on the grill. Put the larger grapefruit half on the grill as well. Cover and grill the chicken for about 7 to 8 minutes.
  9. Flip the chicken and lay on the thin grapefruit slices. Cover and grill for another 4 to 5 minutes, or until cooked through.
  10. Serve warm with your favorite sides.
Recipe Notes