GRILLED GRAPPA- CITRUS CHICKEN
GRAPPA, OR the Greek equivalent, tsipouro, lends a subtle, winelike undertone to this dish. It is a common component in marinades and sauces in Italy and Greece. This goes really well with the Tabouleh with Arugula or with the Chickpea Salad with Grilled Eggplant .
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup fresh grapefruit juice
- 1⁄2 cup fresh lemon juice
- 1⁄2 cup fresh orange juice
- 1⁄2 cup Greek tsipouro (eau de vie) or Italian grappa
- 2 small red chili peppers, seeded and minced
- 1 large garlic clove, minced or pressed
- 1⁄2 cup fi nely chopped fresh mint leaves
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 6 chicken breast halves, boned but with skin on
- Vegetable oil for brushing grill rack
Instructions:
- In a large glass or stainless steel bowl, whisk together the olive oil, grapefruit, lemon, and orange juices, tsipouro or grappa, chili peppers, garlic, mint, salt, and pepper. Add the chicken breasts and turn in the marinade to coat. Cover with plastic wrap and refrigerate for 4 to 24 hours. Turn occasionally in the marinade.
- Heat the grill to medium- hot and brush the rack with oil.
- Remove the chicken from the marinade and blot dry with paper towels.
- Transfer to the grill. Grill for 8 to 9 minutes per side or until cooked through, turning once. Brush with the marinade during the last 5 to 6 minutes of grilling. Serve.