Grapefruitmintchicken Recipes

ROASTED CHICKEN WITH GRAPEFRUIT AND PINK PEPPERCORNS

Steps:

• Preheat oven to 425 degrees F. Rinse and dry chickens well. Rub the skin with olive oil. Salt and pepper the interior and exterior. Place in the oven and cook for 40 minutes or until juices run clear. Peel 1 yellow and 1 pink grapefruit and remove the sections carefully and reserve. Squeeze the other 4 grapefruits of all their juices and reserve. Peel, clean, and cut vegetables into 1/4 inch pieces. After 25 minutes, add the vegetables to the chicken and continue to cook until ready.
• When chicken is ready, tilt the bird so the juices go into the roasting pan and then caramelize the juices. Degrease and deglaze with the grapefruit juice, scrape the bottom to dissolve the juices and then add the pan juices. Strain the sauce and let sit for 5 minutes, all fat will come to the surface and remove. Place sauce back onto heat, add pink peppercorns and cook at a low simmer for 5 minutes. Check for consistency and seasoning.
• To Serve: Carve the chicken into eighths. Place one piece white and one piece dark meat on each plate. Warm the sections of grapefruit in the sauce and arrange around the chicken. Spoon sauce over entire presentation.

GRAPEFRUIT 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!

GRAPEFRUIT CHICKEN

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.

GRAPEFRUIT GRILLED CHICKEN

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.

GRILLED CHICKEN BREASTS WITH GRAPEFRUIT GLAZE

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.

GRILLED CHICKEN WITH GRAPEFRUIT MUSTARD

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.