one and a half lbs skinless, boneless chicken thights
2 tbsps chopped red onion
Instructions
Light a grill or preheat a grill pan.
Using a sharp knife, peel the grapefruit and lime, removing all of the bitter pith.
Cut in between the membranes and release the sections onto a work surface.
Squeeze the membranes over a medium bowl to extract the juices
Stir in half each of the olive oil, cilantro and mint and season with salt and pepper.
add the chicken and toss to coat.
Grill the chicken over moderately high heat, turning them occassionally, until they are lightly charred outside and cooked through (8-10 mins)
Meanwhile, coarsely chop the grapefruit and lime sections and transfer to a bowl.
Add the red onion and the remainining olive oil, cilantro and mint.
Season with salt and pepper
Serve the chicken with the citrus salsa.
Note - serve with yellow rice.
Note - the salsa can be refrigerated for up to 3 hours.
Originally Submitted
7/22/2012
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