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 1/4 cup)
2 large garlic cloves, minced
about 2-3 lbs chicken thighs, cubed for kabobs
about 6 metal skewers (if using wooden, soak them first)
oil spray for grill
Mix all the ingredients for the marinade in a small bowl. Put cubed chicken thigh pieces in a plastic ziploc bag or shallow glass dish with cover. Pour marinade over chicken, place in fridge and let marinate 1-6 hours.
When ready, spray grill with oil, and heat to 600º F.
Place chicken cubes on skewers without overcrowding, pat dry with paper towels (or it won’t brown), 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!