In this mojo-inspired marinade, traditional orange juice is swapped out for grapefruit juice, adding bright flavor to grilled chicken. Serve with a fresh salsa of grapefruit, jicama, cilantro, jalapeño and red onion.
15m
PREP TIME
16m
COOK TIME
280
CALORIES
14
INGREDIENTS
Servings: 4
Ingredients
- Cuban Grilled Chicken
- 3/4 cup grapefruit juice
- 2 tablespoons olive oil
- 2 teaspoons McCormick® Garlic Powder
- 2 teaspoons McCormick® Ground Cumin
-
1
teaspoon
McCormick® Smoked Paprika
![substitution]( "substitution")
Substitutions available
/ McCormick® Paprika
- 1 teaspoon McCormick® Crushed Red Pepper
- 1 1/4 pounds boneless skinless chicken breast halves
- Salsa Fresca
- 1 cup grapefruit segments
- 1/2 cup cubed jicama (1/4-inch)
- 3 tablespoons chopped red onion
- 2 tablespoons grapefruit juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh jalapeño pepper
INSTRUCTIONS
- 1 For the Chicken, mix juice, oil, garlic powder, cumin, smoked paprika and red pepper in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
- 2 Meanwhile, for the Salsa, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
- 3 Grill chicken over medium-high heat 6 to 8 minutes per side or until cooked through. (Or bake in preheated 400°F oven 15 to 20 minutes.) Serve chicken with Salsa Fresca.
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