Best Chicken In Grapefruit Sauce Recipes

GRAPEFRUIT GRILLED CHICKEN

Steps:

• Prepare the grapefruit. Juice one grapefruit into a liquid measure. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment.
• Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into a bowl. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes.
• To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes. Cook's Note: Any longer and the acid in the grapefruit juice will "cook" the chicken in the marinade and ruin it.
• Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top.

PAN-SEARED CHICKEN WITH PINK GRAPEFRUIT CREAM SAUCE

Steps:

• Sprinkle both sides of the chicken breast with salt. Melt the butter in a stainless steel skillet over medium heat. Fry the chicken on both sides until browned, about 4 minutes on each side. Add the grapefruit juice and zest. Bring to a boil. Reduce the heat to low and simmer, covered for 10 minutes or until the chicken is no longer pink in the center. Transfer the chicken to a plate, cover with aluminum foil and place in a warmed oven until ready to serve.
• Add the heavy cream, cream cheese, white wine, white pepper and sugar to the pan. Boil the sauce for 3-4 minutes or until the sauce has thickened slightly. Add salt to taste.
• Arrange the chicken breasts on a serving platter, or on individual plates, drizzle with the sauce and garnish with fresh slices of pink grapefruit and a few sprigs of fresh parsley.
• Serving recommendation: Serve over or with pasta.

SESAME CHICKEN WITH CABBAGE AND RED GRAPEFRUIT SAUCE

Steps:

• Preheat oven to 375 degrees. Toast sesame seeds in a medium nonstick skillet over medium heat, shaking skillet, until seeds are golden, about 2 minutes; transfer to a plate. Sprinkle chicken with 1/2 teaspoon salt; season with pepper. Dredge chicken in seeds; set aside.
• Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl.
• Heat olive oil in a small saucepan over medium heat until warm. Add shallot, and cook, stirring occasionally, until soft, about 2 minutes. Add wine and grapefruit juice; bring to a simmer. Reduce heat to medium-low; cook until liquid is reduced by half, about 20 minutes.
• Bring 1/4 cup water, 1/2 cup grapefruit sauce, and ginger to a simmer in a large saute pan over medium-high heat. Place cabbage in pan in a single layer; sprinkle with remaining 1/2 teaspoon salt. Cover; cook until tender, about 15 minutes. Drizzle with sesame oil; remove from heat.
• Meanwhile, coat an ovenproof nonstick skillet with cooking spray; place over medium heat. Add chicken; cook until undersides are golden, about 3 minutes. Turn; transfer skillet to oven. Bake until cooked through, 8 to 10 minutes.
• Transfer cabbage to a plate; cover to keep warm. Keep pan on stove with heat off. Add 1/4 cup grapefruit sauce, scallions, and grapefruit segments to pan. Cook over medium-low heat, 2 minutes. Divide chicken, cabbage, grapefruit, and sauce among four serving plates.

CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME

Steps:

• Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
• In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
• Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.

CHICKEN IN GRAPEFRUIT SAUCE

Steps:

• Pat dry chicken and season with salt. In a large heavy skillet, heat olive oil. Sauté seasoned chicken until browned, 10-12 minutes. Remove chicken and cover with foil to keep warm.
• Add onions to skillet and sauté until tender and browned, 5-6 minutes.
• Add grapefruit juice and broth and reduce by half.
• Add marmalade and cook for an additional 5-10 minutes until the sauce thickens.
• Finish sauce by mixing in butter until melted.
• Return chicken to pan to heat through while spooning sauce over chicken.

GRAPEFRUIT CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
• Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

GRAPEFRUIT HERB CHICKEN WITH SUPREME SAUCE

Steps:

• Start by trimming the chicken breasts of unwanted fat and gently pound the breasts to achieve a somewhat uniform thickness. Just pound the fattest part so they cook more evenly, but DO NOT make thin chicken breasts. Then mix the olive oil, pepper, thyme, oregano, garlic and onion powders and grapefruit zest together to form a paste. If it is too dry, add a little bit more oil. Then rub the chicken with this mixture and place on a rack over a pan and place in the refrigerator for 30 minutes or up to a couple of hours.
• Warm the chicken stock in a saucepan, covered, with the bay leaf, thyme, parsley sprig, and peppercorns.
• Remove the chicken from the refrigerator and salt each piece on both sides. In a large enough pan to hold all the chicken, melt the butter over medium heat and cook the chicken gently - 6-7 minutes per side. Remove the chicken from the pan and keep warm.
• In the pan you used to cook the chicken get the pan warm again and deglaze with the white wine, scraping the bits. Cook over medium heat until the wine is almost gone - just a minute or two.
• Add the butter and melt, then add the flour. Stir to combine and cook this roux for a couple of minutes until the flour is turning color.
• Strain the warmed stock into this pan and whisk to combine. Bring the mixture to a boil, then reduce the heat to a simmer. It should be a bit thick, but not at sauce consistency yet. Simmer over medium heat for about 5 minutes. Add the cream and stir to combine. Cook for another 5 minutes and then add the vinegar and salt. Cook for a few minutes until the sauce is as thick as you want it. Taste for seasoning and adjust if needed.
• Serve over the chicken with your favorite side (rice is perfect) and garnish with the chopped parsley, thyme leaves, and sliced Wine-Poached Shallots and Onions (optional).