Florida grapefruit and jerk-grilled chicken with arugula salad

Florida grapefruit and jerk-grilled chicken with arugula salad

  • Prep: 1 hr
  • Cook Time: 30 min
  • Total: 1 hr 30 min
  • Serving: 4

Serves 4


  • Chicken:
  • 4 (6oz.) boneless chicken breasts
  • 1 tablespoon jerk marinade
  • Sauce:
  • 1 tablespoon minced garlic
  • Non-stick cooking spray
  • 2 cups no-sodium chicken broth
  • Juice of 2 Florida grapefruits (about 16 oz. of juice)
  • 1 tablespoon cilantro finely chopped
  • Salad:
  • 2 cups arugula
  • 2 tablespoons extra virgin olive oil
  • 2 Florida grapefruit (peeled, segmented and coarsely chopped)
  • 2 papaya (peeled, seeded and diced)
  • Fresh cracked black pepper, to taste
  • 16 grape tomatoes sliced in half (lengthwise)
  • 4 fresh ¼ inch pineapple rings


  1. Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour. Remove chicken from zip-top bag and place on hot grill. Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.
  2. In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice. Bring to a boil, lower temperature to medium low and reduce to syrup. Add cilantro. Stir well and set aside. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together. Toss the ingredients to coat arugula. Add tomatoes and papaya.
  3. Place one pineapple ring on the center of 4 dinner size plates. Top each ring with one grilled chicken breast. Divide salad into 4 equal parts and place on the grilled chicken breast. Drizzle plates with sauce.


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