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Cuban Grilled Chicken with Salsa Fresca
Ingredients
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For the Cuban Chicken:
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175 millilitre (6 fluid ounce) grapefruit juice
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2 tablespoons olive oil
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2 teaspoon Garlic Granules
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2 teaspoon Ground Cumin
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1 teaspoon Smoked Paprika
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pinch Chilli Flakes
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450 gram (1 pound) boneless, skinless chicken breasts, halved
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For the Salsa Fresca:
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200 gram (7 ounce) grapefruit segments
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75 gram (3 ounce) cubed jicama, or radishes
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¼ red onion, finely chopped
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2 tablespoons grapefruit juice
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1 tablespoons Coriander Leaf
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2 tablespoons olive oil
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1 tablespoons jalapeno pepper, roughly chopped
Key Products
Instructions
- 1 For the chicken mix juice, oil, Garlic Granules, Cumin, Smoked Paprika and Crushed Chilies in small bowl until well blended. Place chicken in large re-sealable plastic bag or glass dish. Add marinade mixture and turn to coat well. Cover and allow to marinade for 30 minutes or overnight in the refrigerator for extra flavor.
- 2 Meanwhile, for the salsa, mix all ingredients in a medium bowl. Cover and refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
- 3 Grill chicken over medium-high heat for 6 to 8 minutes per side or until cooked through. Or bake in preheated 400°F (200°C, Gas Mark 6) oven for 15 to 20 minutes. Serve the chicken with the Salsa Fresca.
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