Grapefruit Chicken
Elevate your weeknight dinner game with this zesty and flavorful Grapefruit Chicken recipe! Juicy, bone-in chicken thighs are marinated in a vibrant blend of freshly squeezed grapefruit juice, grapefruit zest, honey, soy sauce, and a hint of spice from red pepper flakes. The marinade doubles as a luscious sauce, infusing the dish with sweet, tangy, and smoky notes. Sear the chicken to golden perfection and finish it in the oven for a crispy skin and tender meat that practically melts in your mouth. Garnished with fresh parsley and served alongside grapefruit wedges, this dish is as visually stunning as it is delicious. Perfect for a citrus-inspired meal, this easy-to-make recipe is ready in just under an hour, making it ideal for both weeknights and special occasions.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Grapefruit juice (freshly squeezed)
- 1 tablespoon Grapefruit zest
- 2 tablespoons Honey
- 2 tablespoons Soy sauce
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 Grapefruit wedges (for serving)
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, combine the grapefruit juice, grapefruit zest, honey, soy sauce, minced garlic, olive oil, salt, black pepper, and red pepper flakes. Whisk together to create a marinade.
Pat the chicken thighs dry with a paper towel, then place them in a large resealable bag or shallow dish.
Pour the marinade over the chicken thighs, ensuring they are well coated. Seal the bag or cover the dish and let the chicken marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
Heat a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and sear the chicken thighs skin-side down for 3-4 minutes, or until the skin is golden and crispy.
Flip the chicken thighs over and pour the reserved marinade into the skillet. Bring the marinade to a simmer.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly.
Remove the skillet from the oven and let the chicken rest for 5 minutes. Spoon the sauce over the chicken to glaze it.
Garnish with chopped parsley and serve with fresh grapefruit wedges for an extra citrus kick.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 15.3 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 376 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
