Ingredients
- 2 whole boneless, skinless chicken breasts, split, tenders removed to grill separately
- 12 tablespoons grapefruit (or orange) marmalade
- 12 tablespoons Dijon mustard
- 4 tablespoons honey
- 2 large grapefruits — 1 pink, 1 white — peeled and divided into sections
- Salt to taste
- 2 tablespoons vegetable oil
- Nutritional Information
Nutritional analysis per serving (4 servings)
450 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 2 grams dietary fiber; 55 grams sugars; 28 grams protein; 86 milligrams cholesterol; 584 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- 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.
Dining and Cooking