This is a healthy and easy way to inject summer flavor to an otherwise boring mainstay … grilled chicken. The recipe is inspired from a modern take on a classic gin and tonic cocktail served in a greek restaurant and bar in Bethesda, Maryland. Their take on the English mainstay swapped out lime for grapefruit and included a hand pounded sprig of rosemary. A delicious summer flavor combination that I borrow for this recipe.
Ingredients
2 large chicken breasts
1/2 grapefruit to zest and juice
2 tablespoons of honey
1 tablespoon minced garlic
1 tablespoon extra virgin olive oil
1 tablespoon fresh thyme
Steps
Note: quantities are for 2 chicken breasts, adjust accordingly.
Step 1
Rinse the chicken, pat try, then set into a separate, shallow bowl. Butterfly or pound breasts to an even thickness.
Step 2
In a medium mixing bowl fully zest the grapefruit then squeeze out all the juice.
Add the honey, garlic, and olive oil and whisk thoroughly.
Separate half of the glaze into a small saucepan, bring to a rapid boil, then turn off and let stand on the heat. Save this to serve with the chicken.
Pour half of the glaze onto the chicken and allow it to come to room temperature.
Step 3
Place the chicken breasts on a grill, pre-warmed to medium-high heat.
Spoon / brush some of the glaze onto the chicken, close the lid and grill for 7 to 8 minutes.
Flip the chicken and spoon the remain glaze on the chicken, grill for another 7 to 8 minutes.
Enjoy!
Remove from heat, let stand for 2 minutes, serve with the remaining glaze, and sprinkle with additional fresh thyme.
Serve with Tomato, Cucumber, and Couscous Salad or Transatlantic Potato Salad and, of course, a refreshing grapefruit gin and tonic as described in the introduction.
Feel free to comment, I would love to hear from you