Grapefruit Chicken.. YUM!!

I must admit, before I got hitched I could barely boil water right.. oh how times change. My family has always lovingly (I think) teased me about my cooking. Since becoming a married woman, I have honed my cooking skills and actually gotten my husband to eat my cooking... begrudgingly at first, but lately he hasn't had that look of absolute fear in his eyes when I start tinkering in the kitchen. My googling has lead me to try out many new dishes.

I am totally in love with this recipe! I added a few things to the original recipe (found here) and didn't grill the chicken. This is my end result:

My husband and parents LOVED it!! I even got a request from my younger brother to send him some the second time I made it, so you know its good. Here's my detailed instructions for the novice chief.

Ingredients:

2 tablespoons brown sugar

1 tablespoon honey

1/4 cup olive oil

Kosher salt and freshly ground black pepper

4 boneless skinless chicken breasts, cut into strips

2-3 cloves of garlic

1/4 cup of white wine

Directions:

Cut your first grapefruit in half and squeeze the juice into a small bowl. Add your brown sugar and honey into the juice and whisk it together. Put it off to the side.

Peel your garlic cloves and either use a garlic press or your knife to cute up your garlic. Set it aside.

Take your second grapefruit, peel it and seperate the wedges. You will have to take out the "flesh" from each of the wedges and put it into a pan or small pot. Once you have all your wedges done, you will take half of the juice mixture that you made with your first grapefruit along with your garlic and slowly simmer it untill it thickens slightly and looks syrup-ey... I don't think that's actually a word, but it's the best way I can think to describe the consistancy of the sauce. It should take about 8- 10 minutes to do, just be careful that you don't burn it or you'll have a lot of scrubbing to do once you finish cooking! Set it aside once you're done.

While your sauce is cooking, add your olive oil, salt, and pepper to the remaining grapefruit juice. Whisk it and pour it into a gallon ziplock bag. Add your chicken and smush it around, then put into your refrigerator to marinate for 20-30 minutes. The acid of the grapfruit will start to cook the top layer of your chicken if you leave it marinate longer, so make sure to put your timer on.

Once you're done marinating your chicken, take out a pan and dump the contents of your ziplock bag into the pan along with your white wine. I like to put a lid over top of it so that my chicken cooks faster and I cut a piece in half to see if its cooked all the way. Once it's cooked, you may notice that theres a lot of sauce in the pan that you cooked it in. Pour out the sauce into a small bowl, then finish up cooking your chicken by adding a little olive oil or butter and letting it get a golden brown look to it. Afterwards, add the sauce back in with the cooked grapefruit sauce. Make sure to coat all of your pices of chicken and viola! It's ready to be served.

I like to add some white rice (I start making it in the rice maker when I first start marinating my chicken so it's finished by the time my chicken is done cooking.) and a fresh salad with my husband's yummy vinegar dressing. 

Bon appetit!

Leave me a comment below on how your dish turned out!!

xx ~Shirley