Featured Product
Grilled Chicken with Grapefruit Clementine Marinade
Prep Time
20 minutesplus marinatingServing Size
4 servings
Ingredients
- Diet Ruby Red3/4 cup
- Honey3 tablespoons
- Vegetable oil2 tablespoons
- Dijon mustard1 tablespoon
- Grated fresh ginger1 teaspoon
- Sea salt1/4 teaspoon
- Freshly cracked pepper1/8 teaspoon
- Boneless, skinless chicken thighs, cut into ¾-inch pieces1 pound
- Large clementines2
Steps
Combine first 7 ingredients in 2-cup glass measuring cup. Whisk until blended. Place dressing in resealable food-storage plastic bag. Add chicken; seal bag and refrigerate 2 to 3 hours. Remove chicken from marinade; place remaining marinade in 1-quart saucepan. Preheat grill for direct medium-high heat. Place chicken on grill. Grill, turning once, 11 to 12 minutes or until browned and tender and internal temperature of chicken is 165ºF. Meanwhile, bring reserved marinade to a boil over medium-high heat. Boil 10 to 12 minutes or until reduced by half. Remove from heat; stir in Clementine sections. Serve grilled chicken breasts with Clementine sauce spooned on top. Makes 4 servings.