Chicken breast in grapefruit juice

Chicken breast in grapefruit juice

I am an experimenter by nature. I was constantly curious about the newest options, and I reworked or invented some recipes myself. I ate chicken with orange and lemon juice and really liked it. That’s why the recipe with grapefruit juice intrigued me very much. Moreover, I already had the fruit, and there were no problems with the breast. It turned out very simple and very tasty.

Ingredients for Chicken Breast in Grapefruit Juice:

• Freshly squeezed juice (grapefruit) - 1 cup.
• Chicken breast (not huge on the frame) - 2 pcs.
• Salt
• Dark pepper
• Spices (if you like)
• Vegetable oil

Production time: 30 minutes

Number of servings: 2

Nutritional and energy value:

Recipe for Chicken Breast in Grapefruit Juice:

I’ll say right away that I prefer fillet, my husband breast on the bone. That’s why I made fillet from one breast, but turned the second one into a jellyfish. To do this, I cut the fillet from the ridge, but not all the way. I separate a small fillet, lift it to the ridge and secure it with toothpicks.

Fry the fillet on both sides in hot oil until crispy. And the jellyfish has only one wide one. I put it in a mold and pepper it. Squeeze juice from grapefruit and add salt. Pour it over the chicken, it should be completely closed (not counting the ridge). If there is not enough juice, add water.

Place in the oven at t = 180 for 15-20 minutes.
It is necessary to pour the sauce 2-3 times during baking. I recommend serving with the sauce that came out during baking.

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Chicken baked in the oven in grapefruit marinade

3 hours Simple

Surely everyone loves chicken, and there are an indescribably huge number of methods for making it. But from time to time you think what else you can come up with to at least somehow vary this, it would seem like an ordinary dish. And often just one ingredient can completely change the taste of the entire dish. In this case, grapefruit makes it catchy and rich, I would even say solemn. Chicken in a citrus marinade comes out soft, with a slight smell of herbs and garlic and a subtle sourness.

Take note: for contrast, you can try chicken drumsticks with cherry tomatoes and green beans.

Rinse the chicken, dry with a kitchen towel and place in a heat-resistant dish.
Squeeze juice from grapefruit.
Add chopped garlic, salt, basil, hot pepper, grapefruit juice to the chicken, mix and marinate for at least a couple of hours.

Before baking, drizzle the chicken with olive oil and place in a preheated oven. Bake at the highest temperature for about 45 minutes. I set it to 230-240 degrees.

If your oven has a grill, you can use it 5 minutes before the end of cooking.
The chicken comes out very juicy, fragrant and with that beloved crust.
Bon appetit!

A comment
• Natalia Lopez

Natalia Lopez

Hello! My name is Natalia. I adored cooking all the time, I started back in school and with my mother’s book “About Savory and Healthy Food.” My mother was an artist by profession and by life, and even an ordinary, simple dish was always decorated and served in a very original way. To this day I remember how the meat was choked in the pots, the lights were always turned off, any alcoholic drink was poured onto a baking sheet that could be set on fire, and all these pots were carried out of the kitchen on fire to the guests to everyone’s surprise. It was impressive! Therefore, I inherited my passion for everything beautiful from my parents. For me, the presentation of a dish is no less important than the dish itself, and it doesn’t matter if it’s something quickly prepared or if it’s a recipe that takes a long time to prepare. By the will of fate, I have long lived in Latin America, in a country with an unusual climate, where you can find air temperatures from +40 to -2 degrees, where there is snow, and the coasts of two oceans - the Atlantic and the Pacific, where there are tropical thickets and alpine meadows and beaches. Naturally, such abundance could not but leave its mark on the gastronomy of Colombia. The country has a lot of seafood, meat and various exotic fruits; The gastronomic preferences of the local population vary from region to region, but I draw inspiration from all this local color. I cook a lot, I don’t like monotony, that’s why my cuisine is very diverse. I can’t say which cuisine I like best, I really love Mediterranean food, Russian food, local food, Asian food, and I also adore pastries and shortcrust pastry. Well, you guessed it, everything is delicious! If I try something new that I liked in a restaurant, I always try to first understand what seasonings and ingredients are there, and if I really liked something, I reproduce it in my kitchen and amaze my family and friends. Naturally, a very important source of inspiration is the Internet and various cookbooks. But if a recipe doesn’t have a great photo, I won’t even read it! Some time ago I started sharing my acquired knowledge and abilities on Instagram (@vlasna) and that’s why I picked up a camera. I believe that any recipe must be accompanied by a worthy picture, so that the viewer understands what is on the plate and how it can be served, and as a standard, so that he also wants to eat it! )) Well, I try to choose recipes that are not difficult to implement and do not require a lot of time. Everything we love: #SimplyFastTasty. I have my own recipes that have been tested over the years, but if I borrow something from others, I usually don’t modify it much to suit myself. Anyone who cooks a lot and often will, I think, understand me. Here I will gladly share with you my experience and favorite recipes. Cooking for yourself and friends is so interesting! If anyone has any questions, I will certainly answer, and of course I will be glad to see you on my Instagram page @vlasna Come in, I will be glad to communicate!

Chicken with grapefruit

If you want to amaze your guests or amuse your loved ones, prepare chicken with grapefruit using this easy recipe. Such an unusual, but very tasty combination of goods will certainly appeal to everyone’s taste.

Ingredients

• 4 chicken legs
• 3 medium grapefruits (total weight 1 kg)
• 250 ml vegetable, chicken or meat broth
• 2 leeks (white part)
• 1 onion
• 1 carrot
• 2 tbsp. honey (can be replaced with orange jam)
• 1 tbsp. butter
• salt, pepper to taste

Recipe for making a dish at home

1. Place two grapefruits in a bowl of hot water for 10 minutes. Then remove the fruits from the water, peel them and carefully squeeze out all the juice (using a juicer or grinding in a blender and squeezing out the pulp through a sieve).
2. Wash the legs, dry them and place them in a baking dish, add juice and stir. Toss the chicken in grapefruit sauce for 2-3 hours in the refrigerator (you can marinate for up to 6 hours).
3. Peel the onions and cut into small cubes, peel the carrots and grate on a large grater. In a frying pan, heat a couple of tablespoons of vegetable oil, a spoonful of butter and add onions.
4. Fry it for about 2-3 minutes over low heat, stirring occasionally. Then add carrots, leeks and mix. Simmer the vegetables over low heat for about 5 minutes, stirring. Add salt and pepper to taste, pour in a third of the grapefruit marinade, add broth and stir.
5. Simmer the vegetables over moderate heat for approximately 7-8 minutes, stirring occasionally with a spatula. Preheat the oven to 200C and place the pan with chicken and sauce in there for half an hour. After the designated time, remove the pan from the oven and brush the surface of the chicken thighs with honey or marmalade and bake for another 5 minutes.
6. Peel the third grapefruit and cut into small pieces, add to the vegetable frying and stir. Warm up the frying with grapefruit for another 1-2 minutes, in the meantime, remove the pan from the oven and place the meat on plates.
7. Cover the chicken with roasted grapefruits and serve hot. Bon appetit!

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Chicken salad with grapefruit

• handful of pine nuts
• 100 g pitted prunes
• chicken breast
• mayonnaise – 4 tbsp. l.
• 1 grapefruit

STEP-BY-STEP COOKING RECIPE

Wash the prunes, pour boiling water over them and leave to steam for 10 minutes. Chop coarsely. Peel the grapefruit, cut out the pulp from the films with a narrow knife.

Mix chicken with prunes and grapefruit, season with mayonnaise. Sprinkle pine nuts on top.

Key words

Among all other salads, chicken salads stand out above all other salads. Firstly, chicken salads in...

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When I tried this salad for the first time several years ago, I didn’t really like it; the combination of flavors seemed a bit strange. But later I tried it and now I really love it, my mouth is watering as I remember its taste :)))

For Guest from 07/05/2012 17:38:11 Yes, of course! Yogurt is a good substitute. Take it without additives and thick. For contrast, you can prepare a dressing: yogurt + a little lemon juice + chopped herbs (to taste). Fortune! )

What if you use natural yogurt instead of mayonnaise?

It’s Saturday morning, a slight hangover, and suddenly such a killer tasty thing falls into your stomach. It’s sour, it’s satisfying, and it’s a beauty to the stomach.

My favorite salad! I'm cooking for the holidays. Disappears first from the table!

The salad is quite good! Only four components, how well they mix! And mayonnaise is appropriate. I made it a couple of times - they ate it first.

GUEST, thank you very much for your recipe!! I prepared it according to it - it turned out VERY tasty, without the seeds - I didn’t have it at home.

GUEST, thank you very much for your recipe!! I prepared it according to it - it turned out VERY tasty, without the seeds - I didn’t have it at home.

And now I prepared a salad with grapefruit and chicken, but a little differently. Ingredients: 1. chicken fillet 150g 2. fresh cucumber 3. apple (greenish “smith”) 4. grapefruit 5. purple onion 6. seeds Preparation: 1. cut chicken fillet into small squares (2-3 cm), sprinkle with salt, black ground pepper and a little paprika, fry for 5-7 minutes, when the meat is ready add teriaki sauce and fry over low heat for another 2 minutes. 2. cut the apple into slices, heat the honey in a frying pan and fry the apples in it until they change their greenish color to yellow (5-10 minutes) 3. cut the onion into thin half rings, marinate for 5 minutes (1 tbsp. balsamic vinegar, 0.5 teaspoons of sugar, a little salt or soy), then drain the marinade and fry in a chicken frying pan for 3 minutes with the addition of pomegranate sauce or the same teriaki. 4. arrange the lettuce leaves (arugula, mizona, lettuce, etc.) 5. cut the cucumber into crescents 6. peel the grapefruit, tear the slices into pieces 7. mix all the ingredients, sprinkle with seeds and serve Bon appetit!))

olly: You can try a traditional oil dressing: olive oil + lemon juice + ground pepper + balsamic vinegar. You can also see gas station options here

It seems to me that mayonnaise for this salad is a little heavy. Can you recommend anything easier??)

delicious, juicy and unusual salad! I liked it

but it’s the opposite for me! recklessly delicious and satisfying. I have never eaten anything more delicious!