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• Cuban Grilled Chicken with Salsa Fresca

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• Serves 4
• Prep 15 mins
• Cook 16 mins
• 30
• • 1
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  381 Rating(s)

Ingredients

• For the Cuban Chicken:
• 175 ml (6 fl oz) grapefruit juice
• 2 tbs olive oil
• 2 tsp Schwartz Garlic Granules
• 2 tsp Schwartz Cumin Ground
• 1 tsp Schwartz Paprika Smoked
• pinch Schwartz Chillies Crushed
• 450 g (1 lb) boneless, skinless chicken breasts, halved
• For the Salsa Fresca:
• 200 g (7 oz) grapefruit segments
• 75 g (3 oz) cubed jicama, or radishes
• 1/4 red onion, finely chopped
• 2 tbs grapefruit juice
• 1 tbs Schwartz Coriander Leaf
• 2 tbs olive oil
• 1 tbs jalapeno pepper, roughly chopped

In this mojo-inspired marinade, traditional orange juice is swapped out for grapefruit juice, adding bright flavour to grilled chicken. Serve with a fresh salsa of grapefruit, jicama, cilantro, jalapeño and red onion.

Method

Step 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.

Step 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.

Step 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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