Peruvian Chicken with Grapefruit Lime Marinade
Servings: 4
You will need to start this recipe the night before or early the morning of serving.
Ingredients
Marinade:
2 tablespoons soy sauce
2 tablespoons fresh grapefruit juice
1 tablespoon fresh lime juice
1 teaspoon smoked (sweet) paprika
1 teaspoon dried rosemary, plus fresh
sprigs for garnish
½ teaspoon dried thyme
Seasoning of salt and pepper to taste
1½ tablespoons Spanish olive oil
Chicken:
4 pieces chicken leg quarters
¼ cup chicken broth
Directions
Mix the marinade ingredients together in a bowl. In a gallon-size plastic baggie add the chicken and pour
in the marinade. Lock the baggie and shake well. Marinate for 8 hours or overnight, turning the baggie a
few times.
Using a medium skillet with DuPont™ Teflon® nonstick coating, place the chicken into the pan with the
marinade and the chicken broth; cook over medium heat, turning once until the chicken is browned,
about 8 minutes per side. Drizzle sauce over the chicken; serve with a garnish of fresh rosemary sprigs
and some grilled corn.
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