Grapefruit and Rosemary Grilled Chicken.

A grapefruit, a sprig of rosemary, a little time and a few chicken thighs, and before you know it dinner is ready! Grapefruit and Rosemary Grilled Chicken, your new summertime favorite.

 

Another delicious recipe from my daughter's kitchen!

Years ago, this recipe came from our daughter's kitchen. Chicken from a simple marinade (overnight or all day while you are at work), then grilled to perfection. Grapefruit and Rosemary Grilled Chicken, is perfect for those warm-weather dinners. You know the kind where you were busy all day, but still hungry for dinner! Having a main dish ready to grill is such a convenient way to get dinner on the table in a hurry. While one is in the kitchen getting the rest of dinner put together, the other in charge of the grill. 

A very creative soul, she has taken the reins in her kitchen to put together delicious flavor combinations to enjoy. This recipe for Grapefruit and Rosemary Grilled Chicken is proof. Always a whiz with baking and desserts, we now enjoy cooking together and getting a shared meal on the table for dinner. 

While her family enjoys breast meat, ours is a dark meat-only kitchen. Therefore we will marinate thighs for a bit longer. So far in my many decades of cooking, I have yet to over-marinade any piece of meat. 

You can let this marinate until you are ready to grill.

I love that you can toss this together and let it marinate until you are ready to cook a couple of days later. This is especially helpful for thigh meat which is denser than breast meat. I have found there can often be a bit of a struggle to get the flavor into the meat, past the muscles found in thigh meat. So the longer marinade time works to your advantage. 

While you may bake this in the oven, and finish under the broiler for a bit of char, we have found we prefer Grapefruit and Rosemary Grilled Chicken grilled. There is just something about that grilled flavor...

Ingredients needed for this recipe:

• chicken thighs
• red grapefruit
• fresh rosemary
• garlic salt

You will also need the following:

• citrus juicer
• kitchen knife
• cutting board
• covered container or freezer bag 
• outdoor grill
• serving platter

Now we are ready to begin!

Juicy and delicious!

Grapefruit and Rosemary Chicken
adapted from: a conversation with my daughter

1-2 large grapefruit, juiced with the pulp scraped out of the rind
1-2 sprigs of rosemary crumbled to release the flavor
1/2 t garlic salt
8-10 chicken thighs

After juicing the grapefruit, scrape out as much of the pulp as you can. Combine the grapefruit juice and pulp, the crumbled rosemary, garlic salt, and chicken thighs in a covered container or freezer bag. 

Mix well. Seal the container or freezer bag. Place in the refrigerator to marinade. Turn the sealed bag or container twice a day, to rotate chicken and coat with the marinade.

Grill after 24 hours or up to 48 hours. We prefer a longer marinade time for chicken thighs, we grill after the 48-hour mark (or later!) for delicious flavor and tender texture. But grill when you wish!

Grill over medium flame/coals until golden brown and the internal temperature indicates properly cooked.

Storage options for Grapefruit and Rosemary Grilled Chicken. Store cooked chicken covered in the refrigerator for up to three days. You may freeze for a longer period of time, however, expect some loss of flavor. 

UPDATE:  For your convenience, a "copy and paste" version of Grapefruit and Rosemary Grilled Chicken has been included below. 

You may also enjoy:

Red Onion Chicken.

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Grapefruit and Rosemary Chicken
adapted from: a conversation with my daughter

1-2 large grapefruit, juiced with the pulp scraped out of the rind
1-2 sprigs of rosemary crumbled to release the flavor
1/2 t garlic salt
8-10 chicken thighs

After juicing the grapefruit, scrape out as much of the pulp as you can. Combine the grapefruit juice and pulp, the crumbled rosemary, garlic salt, and chicken thighs in a covered container or freezer bag. 

Mix well. Seal the container or freezer bag. Place in the refrigerator to marinade. Turn the sealed bag or container twice a day, to rotate chicken and coat with the marinade.

Grill after 24 hours or up to 48 hours. We prefer a longer marinade time for chicken thighs, we grill after the 48-hour mark for delicious flavor and tender texture. But grill when you wish!

Grill over medium flame/coals until golden brown and the internal temperature indicates properly cooked.

Storage options for Grapefruit and Rosemary Grilled Chicken. Store cooked chicken covered in the refrigerator for up to three days. You may freeze for a longer period of time, however, expect some loss of flavor. 

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