Grapefruit
Shandy Grilled Chicken with Citrus Salsa
By FBWorld Team
Bright,
fresh flavors are ideal during the summer, and this recipe
from Curious Traveler is perfect for any warm evening.
Whether you're with friends or just relaxing with the
family, it's sure to please anyone at your table.
Grapefruit
Shandy Grilled Chicken with Citrus Salsa
Yield:
18 to 24 kabobs, or 6 to 8 servings
Ingredients:
4 large Boneless, Skinless Chicken Breasts (about 2 1/2
pounds) cut into pieces)
2 Bell Peppers, (your choice of colors, cut into bite-sized
pieces)
1 pint Cherry Tomatoes
Marinade
Ingredients:
1 1/2 cups Traveler Grapefruit Shandy
3/4 cup Canola Oil
3/4 cup Soy Sauce
1 (1-inch) piece Fresh Ginger, (peeled)
2 garlic Cloves, (peeled)
Salsa
Ingredients:
1 Ruby Grapefruit
1 large Navel Orange
1/4 red Bell Pepper
1/4 tspn. Hot Red Pepper Flakes
1/4 cup chopped Red Onion
Salt and Pepper to taste
Juice of 1 Lime
Chopped Fresh Cilantro
Procedures:
In a shallow pan mix together the Traveler Grapefruit
Shandy, oil, and soy sauce. Press the ginger and the garlic
through a garlic press and add to marinade. Add the chicken
pieces. Cover and refrigerate at least 6 hours, or up
to 24.
When
ready to grill, prepare a gas or charcoal grill for direct
grilling over high heat.
While
the grill is heating, mix all of the salsa ingredients
in a bowl and set aside. Drain the chicken, discarding
the marinade. Thread the chicken on skewers, alternating
with tomatoes and pieces of bell pepper. Grill, turning
once, until cooked through, 12 to 15 minutes.
Serve
with salsa on the side.
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