Best 6 Grilled Chicken Breasts With Grapefruit Glaze Recipes

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Grilled chicken breasts are a lean and flavorful protein that can be paired with a variety of sauces and glazes. One popular option is a grapefruit glaze, which adds a bright and tangy flavor to the chicken. This recipe will walk you through the steps of making grilled chicken breasts with a grapefruit glaze, including how to prepare the glaze and cook the chicken perfectly. The result is a delicious and healthy meal that is perfect for a weeknight dinner or a special occasion.

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GRILLED CHICKEN BREASTS WITH GRAPEFRUIT GLAZE



Grilled Chicken Breasts With Grapefruit Glaze image

From Food & Wine. The recipe doesn't specify this, but you may want to divide the glaze recipe, otherwise you are dipping a brush with raw chicken juices into it. I know when you boil the remaining glaze it's most likely quite safe, but I don't like to risk it.

Provided by Vino Girl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 garlic cloves, minced
1 teaspoon grapefruit zest
1/2 cup grapefruit juice
1 tablespoon cooking oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 bone-in chicken breasts

Steps:

  • 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.

Nutrition Facts : Calories 326, Fat 16.9, SaturatedFat 4.3, Cholesterol 92.8, Sodium 383.1, Carbohydrate 12.1, Fiber 0.1, Sugar 11.4, Protein 30.5

GRAPEFRUIT GRILLED CHICKEN



Grapefruit Grilled Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pink grapefruits
2 tablespoons brown sugar
1 tablespoon honey
1/4 cup olive oil
Kosher salt and freshly ground black pepper
4 boneless skinless chicken breasts, sliced in half horizontally

Steps:

  • Prepare the grapefruit. Juice one grapefruit into a liquid measure. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment.
  • Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into a bowl. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes.
  • To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes. Cook's Note: Any longer and the acid in the grapefruit juice will "cook" the chicken in the marinade and ruin it.
  • Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top.

GRILLED CHICKEN WITH GRAPEFRUIT MUSTARD



Grilled Chicken With Grapefruit Mustard image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 35m

Yield Four servings

Number Of Ingredients 7

2 whole boneless, skinless chicken breasts, split, tenders removed to grill separately
12 tablespoons grapefruit (or orange) marmalade
12 tablespoons Dijon mustard
4 tablespoons honey
2 large grapefruits -- 1 pink, 1 white -- peeled and divided into sections
Salt to taste
2 tablespoons vegetable oil

Steps:

  • Poke holes in the chicken with the tines of a fork and set aside. Mix the marmalade, mustard and honey in a bowl. Add the chicken and turn to coat. Add half the grapefruit sections. Juice the remaining grapefruit sections. Add the juice to the marinade and discard the pulp. Refrigerate, covered, overnight.
  • Remove the chicken from the marinade, reserve the grapefruit and bring the liquid to a boil. Reduce by half. Season the chicken with salt and brush with some of the glaze.
  • Heat the grill and brush with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, until the juices run clear when pricked with a knife, about 12 to 15 minutes. During the last 5 minutes of grilling, broil the grapefruit sections until lightly browned. Serve the chicken topped with a few grapefruit sections and any remaining glaze.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 9 grams, Carbohydrate 72 grams, Fat 12 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 969 milligrams, Sugar 64 grams, TransFat 0 grams

GRILLED CHICKEN BREASTS WITH ONION GLAZE



Grilled Chicken Breasts With Onion Glaze image

The marinade for this chicken is delicious and the recipe makes a large quantity. Freeze half for later use or make just half the marinade. Try using a sweet onion for a sweeter flavour. From Weber's Real Grilling.

Provided by Cookin-jo

Categories     Chicken Breast

Time 25m

Yield 8 chicken breasts, 8 serving(s)

Number Of Ingredients 11

1 large yellow onion, roughly chopped
1/2 cup Dijon mustard
1/2 cup rice vinegar
1/2 cup soy sauce
6 garlic cloves, peeled
2 tablespoons sesame oil
2 tablespoons brown sugar
2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 teaspoon black pepper, freshly ground
8 boneless skinless chicken breasts

Steps:

  • Place all but the chicken breasts in a food processor or blender. Process until smooth.
  • Place chicken breasts in a resealable plastic bag and pour in half the marinade. Freeze remaining marinade.
  • Refrigerate chicken for 4 to 6 hours, turning once or twice.
  • Remove breasts from the bag, discarding marinade. Grill on medium heat until cooked through.
  • The marinade may also be used for wings baked in the oven.

GRILLED GLAZED CHICKEN BREASTS RECIPE



Grilled Glazed Chicken Breasts Recipe image

Provided by marck

Number Of Ingredients 50

FOR CHICKEN:
1/4 C salt
1/4 C sugar
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 tsp nonfat dry milk powder
1/4 tsp pepper
Vegetable oil spray
1 recipe glaze (choose from five glaze recipes below)
GLAZES
COCONUT CURRY GLAZE
2 Tbsp lime juice
1 1/2 tsp cornstarch
1/3 C canned coconut milk
3 Tbsp corn syrup
1 Tbsp fish sauce
1 Tbsp red curry paste
1 tsp grated fresh ginger
1/4 tsp ground coriander
HONEY MUSTARD GLAZE
2 Tbsp cider vinegar
1 tsp cornstarch
3 Tbsp Dijon mustard
3 Tbsp honey
2 Tbsp corn syrup
1 garlic clove, minced
1/4 tsp ground fennel seeds
SPICY HOISIN GLAZE
2 Tbsp rice vinegar
1 tsp cornstarch
1/3 C hoisin sauce
2 Tbsp light corn syrup
1-2 Tbsp Sriracha sauce
1 tsp grated fresh ginger
1/4 tsp five-spice powder
MOLASSES COFFEE GLAZE
3 Tbsp balsamic vinegar
1 1/2 tsp cornstarch
1/4 C molasses
2 Tbsp corn syrup
2 Tbsp brewed coffee
1 garlic clove, minced
1/4 tsp ground allspice
MISO SESAME GLAZE
3 Tbsp rice vinegar
1 tsp cornstarch
3 Tbsp white miso paste
2 Tbsp corn syrup
1 Tbsp sesame oil
2 tsp grated fresh ginger
1/4 tsp ground coriander

Steps:

  • FOR ALL OF THE GLAZES: Whisk first ingredient and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in the remaining ingredients. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl. FOR CHICKEN: 1. Dissolve salt and sugar in 1½ quarts cold water. Submerge chicken in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour. Remove chicken from brine and pat dry with paper towels. Combine milk powder and pepper in bowl. 2. Fill chimney starter with charcoal and light. When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 3. Clean and oil cooking grate. Sprinkle half of milk powder mixture over 1 side of chicken. Lightly spray coated side of chicken with oil spray until milk powder is moistened. Flip chicken and sprinkle remaining milk powder mixture over second side. Lightly spray with oil spray. 4. Place chicken, skinned side down, over hotter part of grill and cook until browned on first side, 2 to 2½ minutes. Flip chicken, brush with 2 tablespoons glaze, and cook until browned on second side, 2 to 2½ minutes. Flip chicken, move to cooler side of grill, brush with 2 tablespoons glaze, and cook for 2 minutes. Repeat flipping and brushing 2 more times, cooking for 2 minutes on each side. Flip chicken, brush with remaining glaze, and cook until chicken registers 160 degrees, 1 to 3 minutes. Transfer chicken to plate and let rest for 5 minutes before serving.

GRAPEFRUIT CHICKEN



Grapefruit Chicken image

This is a twist on orange chicken and is a favorite of my family. You can use chicken pieces or even a turkey.

Provided by Carmen Schmitz-Ziebell

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h10m

Yield 6

Number Of Ingredients 4

1 (3 pound) whole chicken, rinsed and patted dry
1 grapefruit, cut in half
1 tablespoon olive oil
½ teaspoon seasoned salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
  • Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 5.1 g, Cholesterol 96.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 30.9 g, SaturatedFat 5.1 g, Sodium 169.6 mg, Sugar 3.7 g

Tips:

  • Use boneless, skinless chicken breasts for even cooking and a tender texture.
  • To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • For a crispier chicken, cook it over medium-high heat for a shorter amount of time.
  • If you don't have grapefruit juice, you can substitute orange juice or lemon juice.
  • To make the glaze ahead of time, simply combine the ingredients in a bowl and refrigerate for up to 3 days.

Conclusion:

Grilled chicken breasts with grapefruit glaze are a delicious and healthy meal that can be enjoyed for lunch or dinner. The chicken is juicy and flavorful, and the grapefruit glaze adds a sweet and tangy flavor. This dish is also easy to make, and it's perfect for a weeknight meal.

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