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“From Food & Wine Feb 2010. The tangy flavors in a mojito inspired these juicy chicken thighs, tossed in fresh grapefruit and lime juice with mint and cilantro and served with a bright salsa of grapefruit and lime. The mag suggests serving this with yellow rice. Suggested drink pairing: A citrusy Albarino wine, a mojito, or a hefeweizen (a wheat beer often served with lemon).”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Grill chicken thighs over moderately high heat, turning them occasionally, until they are lightly charred outside and cooked through, 8 to 10 minutes.
  3. Meanwhile, coarsely chop the grapefruit and lime sections and transfer to a bowl, add the red onion and the remaining olive oil, cilantro, and mint. Season with salt and pepper. Serve the chicken thighs with the citrus salsa.

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