- 2 pink grapefruits
- 2 tbsp coconut sugar
- 1 tbsp maple sugar
- ¼ cup olive oil
- Sea salt and freshly ground black pepper
- 4 boneless skinless chicken breasts, sliced in half horizontally
Prepare the grapefruit: Squeeze the juice from 1 grapefruit into a small bowl. Peel the other grapefruit, sectioning into wedges (make sure to get rid of all the white pith as it will create a bitter taste), and set aside.
Add sugar and maple syrup to the grapefruit juice in the bowl and whisk to combine. Taste and adjust sweetness if necessary.
Marinate the chicken: Pour half of the juice into a plastic zip-top bag and add the oil, 1 tsp sea salt, and a few dashes of pepper. Combine well and add the chicken. Seal securely and shake to fully incorporate before setting on the counter to marinate for 20-30 minutes.
Make the sauce: Meanwhile, pour the remaining juice mixture into a saucepan and add the grapefruit wedges. Bring to a simmer and cook for about 5-8 minutes, until the liquid begins to thicken. Remove from heat.
To cook the chicken: Heat a grill pan over medium-high heat and brush lightly with oil. Remove the chicken from the bag and shake off the marinade. Place chicken on the grill and cook 3-4 minutes per side until done (chicken should reach an internal temperature of 165ºF/74ºC.)
Place chicken on a serving plate and pour the grapefruit sauce over the top.
This is great over the holidays when you need something simple without a lot of clean-up!