Grilled Chicken With Grapefruit Avocado Salsa Recipes

GRILLED CHICKEN WITH AVOCADO SALSA

Steps:

• In a large bowl, whisk all the ingredients for the marinade and set aside.
• Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
• Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

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 CUMIN CHICKEN BREASTS WITH AVOCADO SALSA

Steps:

• Make salsa.
• Prepare grill.
• Pat chicken dry with paper towels. In a large bowl sprinkle chicken with oil, cumin, and salt and pepper to taste and rub mixture into skin. Grill chicken on an oiled rack 5 to 6 inches over glowing coals, turning once, until cooked through, about 7 minutes on each side.
• Serve chicken with salsa and chips.

GRILLED TOFU WITH GRAPEFRUIT AND AVOCADO SALSA

Steps:

• Drain the tofu packages and remove the tofu.
• Slice the blocks horizontally so they are half their original height.
• Cut the rectangles diagonally into 2 triangles each.
• Set them on paper towels to drain while you prepare the marinade.
• Halve one grapefruit and one orange and squeeze 1/2 cup of juice from each.
• Stir in 1 Tbs of olive oil.
• Dob the tops of the tofu with more paper towels.
• Arrange the tofu in a single layer in a large dish.
• Season with the cayenne pepper and 1/8 tsp salt.
• Mix the marinade well and pour it over the tofu.
• Cover with plastic wrap and allow to marinate over night or for at least several hours, turning once.
• Make the salsa now if you have time.
• Peel the remaining grapefruit and oranges.
• Use a paring knife to remove the outer membrane.
• Work over a bowl to catch the juices, and cut between the membranes to release the segments.
• Repeat with the oranges.
• Halve each fruit segment.
• Add the diced bell pepper, red onion, and cilantro.
• Season with remaining 1/8 tsp of salt.
• Cover and refrigerate.
• When you're ready to cook the tofu, heat a grill pan over high heat and add 1 tsp olive oil (or use a non-stick frying pan).
• Add the tofu and marinade and cook about 3 minutes on each side, turning gently with tongs or a spatula.
• Remove the tofu and add the spinach to the pan.
• Stir it around briefly so it just wilts, about 1-2 minutes.
• Arrange spinach in the center of 4 plates.
• Lay 2 triangles of tofu on top.
• Spoon grapefruit salsa around the tofu and garnish with fresh avocado chunks.

GRILLED CHICKEN WITH CHIPOTLE-AVOCADO SALSA

Steps:

• Heat gas or charcoal grill. In medium bowl, combine taco seasoning mix, oil, lime juice and honey; mix well. Brush mixture evenly over all sides of chicken quarters.
• When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently.
• Meanwhile, combine all salsa ingredients; mix well. Serve salsa mixture with chicken.

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
• Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
• Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
• Slice chicken and top with salsa.

GRILLED CHICKEN WITH GRAPEFRUIT AVOCADO SALSA

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.