Cuban Grilled Chicken with Salsa Fresca

In this mojo-inspired marinade, traditional orange juice is swapped out for grapefruit juice, adding bright flavour to grilled chicken. Serve with a fresh salsa of grapefruit, jicama, cilantro, jalapeño and red onion.

Ingredients

Procedure

1. For the Chicken:Mix juice oil garlic powder cumin smoked paprika and red pepper in small bowl until well blended. Place chicken in large non-reactive pan. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavour. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium-high heat 6-8 minutes per side or until internal temperature reaches 165°F (74°C). Chicken can also be roasted in preheated 400°F (200°C Gas Mark 6) oven 15-20 minutes.
2. For Fresca Salsa:Meanwhile mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve. Plating Instructions:Serve chicken with Fresca Salsa.