The inspiration for this recipe came to me when I was actually reading another marinade recipe online. In the instructions, whoever wrote it said to use any citrus juice you’d like. I don’t think he/she meant grapefruit! It was the only citrus I had at hand at the time, but the marinade turned out perfect.
I can’t find the inspirational recipe anywhere, but I’ve written my own grapefruit marinade that knocks any others out of the park! I love this recipe because it doesn’t use any sweeteners. Fresh grapefruit juice is enough because as you cook the chicken, the sugars in the juice caramelize for a slight sweet note. I make this ALL the time.
Depending on when you need to cook the chicken, you can make the marinade up to a day in advance. I like to marinate for a good 4-5 hours, even overnight sometimes. An hour is the minimum I’d say.
- 1/2 vidalia onion, diced
- 1/3 cup grapefruit juice, freshly juiced
- 2 tbls distilled white vinegar
- 1/4 cup olive oil (or sunflower)
- 2 cloves garlic, smashed
- 1-3 tbls sriracha
- 1/2 tsp red pepper flakes
- 1/2 tsp black ground pepper
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp paprika
- 3-4 chicken breasts
- Combine all ingredients in a bowl or plastic bag and stir. Allow to sit for 5- 10 minutes before adding the chicken.
- Tenderize the chicken, poking each side with a pair of forks. Place chicken in the marinade.
- Put the marinade with the chicken into the fridge for at least an hour, up to a day.
- Grill, saute, or bake the chicken after it’s finished marinating!