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Grilling
Recipes
Poultry
Florida Grapefruit and Jerk-Grilled Chicken with Arugula Salad
Florida Grapefruit and Jerk-Grilled Chicken with Arugula Salad
Makes
4 servings
Prep Time
1 - 1-1/2 hours
Cook Time
30 - 60 minutes
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Ingredients:
4 (6 oz.) boneless chicken breasts
1 T jerk marinade
Sauce:
1 T minced garlic
Non-stick cooking spray
2 C no-sodium chicken broth
Juice of 2 Florida grapefruits (about 16 oz. of juice)
1 T cilantro finely chopped
Salad:
2 C arugula
2 T extra virgin olive oil
2 Florida grapefruit (peeled, segmented and coarsely chopped)
2 papaya (peeled, seeded and diced)
Fresh cracked black pepper, to taste
16 grape tomatoes sliced in half (lengthwise)
4 fresh ¼ inch pineapple rings
Directions:
Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour.
Preheat grill to high.
Remove chicken from zip-top bag.
Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165º F.
In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice.
Bring to a boil, lower temperature to medium low and reduce to syrup.
Add cilantro. Stir well and set aside.
In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together.
Toss the ingredients to coat arugula
Add tomatoes and papaya.
Place one pineapple ring on the center of 4 dinner size plates.
Top each ring with one grilled chicken breast.
Divide salad into 4 equal parts and place on the grilled chicken breast.
Drizzle plates with sauce.
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