Baked Grapefruit Chicken Thighs
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
As someone who grew up in Louisiana, I typically reserve chicken thighs for a hearty gumbo, but in the spirit of all things citrus season, I added what I believe to be the juiciest piece of poultry to a refreshingly fruity bake!
Citrus marinades are often used with seafood, but I find that they also pair beautifully with chicken. This marinade features an assortment of unique ingredients, including fresh grapefruit juice, IPA beer and all kinds of fresh seasonings and spices. When combined together, they create the most vibrant flavor with the prefect balance of bitter and sweet.
Roasted with carrots, vine-ripened tomatoes and whole grapefruit wedges, this chicken dinner is sure to deliver big flavor, big nutrition and big applause from everyone at the table.
Baked Grapefruit Chicken Thighs
Servings: 4
Ingredients
- 1 cup Heinen's fresh squeezed grapefruit juice
- 1/2 cup IPA beer of choice
- 5-6 garlic cloves
- A palmful of peppercorns
- 1/2 cup brown sugar
- 1/4 cup olive oil
- 1 tsp. cumin
- 1 tsp. garam masala
- 1/2 tsp. cayenne
- A few sprigs of thyme
- A sprig of rosemary
- 8 Gerber's CARE Certified boneless skinless chicken thighs
- 1/2 purple onion, diced
- 1 pack cherry tomatoes on the vine
- 1 bag mini rainbow carrots, cleaned and tops removed
- 1 grapefruit, sliced into wedges
Instructions
- Add the chicken thighs to a large bowl.
- Make the marinade my mixing together the grapefruit juice, IPA beer, garlic, peppercorns, brown sugar, olive oil, cumin, garam marsala, cayenne, thyme and rosemary.
- Pour the marinade onto the chicken thighs, cover tightly with saran wrap and allow to marinate in the fridge or a minimum of 4 hours or overnight.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Remove the chicken from the refrigerator, heat an indoor grill pan or skillet over high heat and sear the chicken for 4-5 minutes per side.
- Remove the chicken from the heat and place on the prepared baking sheet, saving room for the carrots, tomatoes and grapefruit.
- To the same grill pan or skillet used to sear the chicken, add the carrots and onion. Sauté for 10 minutes.
- Once softened, add the carrots and onions to the baking sheet with the tomatoes (on the vine) and grapefruit wedges.
- Drizzle olive oil over top and add bake for 25 minutes.
- Enjoy!
