Grilled Pink Grapefruit Food

GRAPEFRUIT GRILLED CHICKEN

Steps:

• Prepare the grapefruit. Juice one grapefruit into a liquid measure. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment.
• Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into a bowl. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes.
• To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes. Cook's Note: Any longer and the acid in the grapefruit juice will "cook" the chicken in the marinade and ruin it.
• Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top.

GRILLED GRAPEFRUIT PALOMA COCKTAIL

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut limes in half widthwise. Cut 1 half into 3 wheels.
• Pour sugar into a shallow bowl. Dip lime halves, 2 of the lime wheels, and grapefruit into sugar to coat thoroughly.
• Place limes and grapefruit cut-side down on the hot grill. Cook, turning lime wheels occasionally, until browned and grill marks form, 5 to 10 minutes. Transfer to a rimmed baking sheet to cool.
• Rub remaining lime wheel over the rim of 2 highball glasses. Dip rims in kosher salt. Fill glasses with ice.
• Juice grilled lime halves and grapefruit into a small pitcher. Pour in any juices that accumulated on the baking sheet. Stir in tequila and simple syrup. Divide mixture between glasses and top off with club soda. Garnish with grilled lime wheels.

GRILLED RED SNAPPER WITH GRAPEFRUIT-THYME MOJO

Steps:

• Heat your grill to high.
• Brush the fish with oil and season both sides of the fish with the salt and pepper. Place the fish on the grill, and grill for 3 to 4 minutes or until golden brown and slightly charred. Turn the fish over and continue grilling, for 3 to 4 minutes for medium doneness. Remove the fish from the grill and let rest 5 minutes.
• Drizzle mojo over snapper and serve with grapefruit slices on the side.
• Combine all of the ingredients in a blender and blend until smooth.

GRILLED PINK GRAPEFRUIT

Steps:

• Preheat the grill.
• Peel the grapefruit and remove the pith.
• Cut in to quarters.
• Place the quarters in a ovenproof shallow dish.
• Mix together the honey and allspice and spoon over the grapefruit quarters.
• Cook under the grill for 5 minutes.
• Serve garnished with mint, if desired.

GRILLED CHICKEN BREASTS WITH GRAPEFRUIT GLAZE

Steps:

• Light the grill.
• In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.
• Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes.
• Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
• In a small stainless-steel saucepan, bring the remaining glaze to a boil.
• Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.