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
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.
  • 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


  • 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.