Cuban Grilled Chicken with Salsa Fresca

Cuban Grilled Chicken with Salsa Fresca

Cuban Grilled Chicken with Salsa Fresca

Prep Time
15 Minutes
Cook Time
16 Minutes
Ingredients
16
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. Try our Flavour Forecast 2012 recipe today.
Ingredients
  • For the Cuban Chicken:

  • 175 millilitre (6 fluid ounce) grapefruit juice

  • 2 tablespoons olive oil

  • 2 teaspoon Garlic Granules

  • 2 teaspoon Ground Cumin

  • 1 teaspoon Smoked Paprika

  • pinch Chilli Flakes

  • 450 gram (1 pound) boneless, skinless chicken breasts, halved

  • For the Salsa Fresca:

  • 200 gram (7 ounce) grapefruit segments

  • 75 gram (3 ounce) cubed jicama, or radishes

  • ¼ red onion, finely chopped

  • 2 tablespoons grapefruit juice

  • 1 tablespoons Coriander Leaf

  • 2 tablespoons olive oil

  • 1 tablespoons jalapeno pepper, roughly chopped

Key Products
Garlic Granules

Product Information

£ 1.80/unit,47g
Ground Cumin

Product Information

£ 1.61,28g
Smoked Paprika

Product Information

£ 1.98/unit,40g
Chilli Flakes

Product Information

£ 1.98/unit,29g
Coriander Leaf

Product Information

£ 1.83/unit,7g

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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