Cuban Grilled Chicken
with Salsa Fresca
Total Calories: 280 per serving
Serves: 4
Ingedients
Cuban Grilled Chicken:
| ¾ | cup grapefruit juice |
| 2 | tablespoons olive oil |
| 2 | teaspoons garlic powder |
| 2 | teaspoons McCormick® Cumin, ground |
| 1 | teaspoon McCormick® Paprika, smoked |
| 1 | teaspoon McCormick® Red Pepper, crushed |
| 1¼ | pounds boneless skinless chicken breast, halved |
Salsa Fresca:
| 1 | cup grapefruit segments |
| ½ | cup jicama, 1⁄4-inch cubed |
| 3 | tablespoons red onion, chopped |
| 2 | tablespoons grapefruit juice |
| 2 | teaspoons olive oil |
| 1 | tablespoon fresh cilantro, chopped |
| 1 | tablespoon fresh jalapeño pepper, chopped |
Directions
STEP 1: For the chicken, mix juice, oil, garlic powder, cumin, paprika, and red pepper in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
STEP 2: Meanwhile, for the salsa, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve.
STEP 3: Remove chicken from marinade. Discard any remaining marinade.
STEP 4: Grill chicken over medium-high heat 6 to 8 minutes per side, or until cooked through. (Or bake in preheated 400°F oven 15 to 20 minutes.) Serve chicken with Salsa Fresca.
