4 boneless skinless chicken
breasts, sliced in half horizontally
Directions
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.
