Flavourful Swaps – Grapefruit & Red Pepper In this mojo-inspired marinade, traditional orange juice is swapped for grapefruit juice, adding a bright flavour to grilled chicken. Serve with a fresh salsa of grapefruit, jicama, coriander, jalapeño and red onion. Prep Time: 15 minutes Chill Time: 30 minutes Cook Time: 16 minutes Makes 4 servings Cuban Chicken: 175 ml grapefruit juice 30 ml olive oil 2 tsp Schwartz for Chef Chopped Garlic in Oil 2 tsp Schwartz for Chef Ground Cumin 1 tsp Schwartz for Chef Paprika 1 tsp Schwartz for Chef Cayenne Pepper 568g boneless, skinless chicken breasts cut in half Salsa Fresca: 200g grapefruit segments 80g ¼ inch cubed jicama (could also use Jerusalem artichoke, turnip or mooli) 30g chopped red onion 30 ml grapefruit juice 30 ml olive oil 1Ttbs Schwartz for Chef Premium Coriander 1Tbs chopped, fresh jalapeño pepper
1. For the chicken marinade, mix the grapefruit juice, olive oil, garlic, cumin, paprika and cayenne pepper in a small bowl until well blended. Place the chicken in a large resealable plastic bag or non-metal dish. Add the marinade and turn to coat well. Refrigerate for 30 minutes, or longer for extra flavour. 2. Meanwhile, to make the salsa, mix all ingredients in a medium bowl, cover and refrigerate until ready to serve. Remove the chicken from the marinade and discard the remaining marinade. 3. Grill the chicken over a medium-high heat for 6 to 8 minutes per side or until cooked through, or bake in a pre-heated oven 400°F (200°C, Gas Mark 6) for 15 to 20 minutes. Serve with the salsa. Recipe courtesy of Schwartz for Chef from McCormick’s 2012 Flavour Forecast