Steps:
- 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 freshly ground pepper.
- Add the chicken and toss to coat.
- Grill the chicken thighs over moderately high heat, turning them occasionally, until they are lightly charred outside, and cooked through, 8 to 10 minutes.
- 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 freshly ground pepper. Serve the chicken thighs with the citrus salsa.
- SERVE WITH: Yellow rice.
- MAKE AHEAD: The salsa can be refrigerated for up to 3 hours.
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