Grilled Chicken with Grapefruit Glaze

This recipe is a winner! If you don't have a grill or don't want to light it, use the broiler instead. It's important to get the heat high and make sure you cook the breasts all the way through. The recipe suggests about 20 minutes of cook time, if you use the broiler plan for 25-30 minutes.  (I have an old oven.)

The recommendation for a "wet" veggie is accurate. I make tomatoes and cubed zucchini in parchment paper because it can be cooked simultaneously with the chicken on a lower rack. I like making some rice as well. 

2 cloves garlic, minced

1 teaspoon grapefruit zest (from about 1/2 grapefruit)

1/2 cup grapefruit juice (from 1 grapefruit)

1 tablespoon cooking oil

2 tablespoons honey

1/2 teaspoon salt

1/4 teaspoon fresh-ground black pepper

4 bone-in chicken breasts (about 2 1/4 pounds in all)

Light the grill. In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.

Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.

In a small stainless-steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.

NOTES Variation Grilled Chicken Breasts with Citrus Glaze: Use a combination of citrus juices, such as orange, lemon, or lime, instead of all or part of the grapefruit juice. 

SERVE WITH Since the chicken breasts don't have a lot of sauce, serve a juicy vegetable such as grilled or sautéed summer squash or zucchini alongside.