You may want to double this recipe because it’s just so good! And, thighs are always nice because they don’t dry out as bad if you want to reheat them for lunch the next day. If you can’t get ahold of a good grapefruit, you can also use lime juice or fresh pineapple juice. Great to serve with plantain chips and guacamole, over rice, with lettuce wraps or jicama tortillas!
Grapefruit Cilantro Chicken Kabobs
handful of chopped cilantro
1/4 cup olive oil
1 ts cumin
1 ts garlic powder
1 ts onion powder
salt and pepper
juice of 1 grapefruit (about 4 T)
2 large garlic cloves, minced
1 1/2 lbs chicken thighs, cubed for kabobs
metal skewers (if using wooden, soak them first)
oil spray for grill
Place all ingredients in a non-reactive dish or plastic Ziploc storage bag and let marinate at least 1 hour, up to 6.
When ready, spray grill, and heat to 600º F.
Pat cubed thighs dry to remove excess liquid (or it won’t brown).
Place on skewers and sprinkle with salt and pepper.
Grill for 4 to 5 minutes on each side.
Serve with plantain chips and guacamole, over rice, in a lettuce wrap or jicama tortillas!