So, since the blood orange season is pretty much over and my attempts at making a blood orange vinaigrette will surely take several more attempts, I decided to set that aside for now and use my last blood orange for a special marinade for grilled chicken.
See, Kalyn over at Kalyn’s Kitchen has been grilling up a storm over the past week or so and her beautiful grilled chicken breasts really got me salivating. Plus, she offered a great tip earlier this week to cut slits in the top of a chicken breast to help the marinade really seep in (thanks so much for that tip! It really worked well!).
This yummy marinade also features one of my favorite herbs: rosemary, which I recently wrote about a great foccacia recipe using it. It comes from the Mediterranean region and is known for its memory improving qualities.
- Juice of one pink grapefruit
- Juice of one blood orange
- ½ cup orange juice
- 1 tbsp olive oil
- ¼ tsp lime juice
- 2 tbsp fresh rosemary
- 1 tbsp salt
- 1 tbsp sugar
- 1 lb chicken breasts
- Whisk together the grapefruit juice, blood orange juice, orange juice, olive oil, lime juice, rosemary, salt and sugar in a large bowl.
- Cut 4½-inch deep slits in the top of the chicken breasts. Add the chicken to the bowl with the marinade. Cover and let sit (in the refrigerator) for at least 2 hours, but preferably 6-8 hours.
- Heat your gas grill on medium or prepare charcoals for grilling.
- Place the chicken breasts on the grill and cook, turning once or twice, until cooked through -- about 15-20 minutes.
- Let cool for 5 minutes before serving.
NOTE: This recipe also appears on Betty Crocker’s website, which I worked with as a recipe developer for a number of years.