5.0
(5.5k)
Your folders
Your folders

Export 7 ingredients for grocery delivery
Step 1
Light a grill or preheat a grill pan. Using a sharp knife, peel the grapefruit and lime, removing all of the bitter pith. Cut in between the membranes and release the sections onto a work surface. Squeeze the membranes over a medium bowl to extract the juices. Stir in half each of the olive oil, cilantro and mint and season with salt and pepper. Add the chicken and toss to coat.
Step 2
Grill the chicken thighs over moderately high heat, turning them occasionally, until they are lightly charred outside and cooked through, 8 to 10 minutes.
Step 3
Meanwhile, coarsely chop the grapefruit and lime sections and transfer to a bowl. Add the red onion and the remaining olive oil, cilantro and mint. Season with salt and pepper. Serve the chicken thighs with the citrus salsa.
Your folders

173 viewsbonappetit.com
4.2
(22)
Your folders

1018 viewscooking.nytimes.com
4.0
(595)
Your folders

608 viewscooking.nytimes.com
4.0
(203)
Your folders

235 viewsgutekueche.at
4.6
(61.7k)
Your folders
187 viewsthekitchn.com
5.0
(1)
Your folders

351 viewstotalwine.com
Your folders
297 viewsbacardi.com
Your folders

526 viewsbonappetit.com
3.8
(6)
Your folders

844 viewsthenovicechefblog.com
4.4
(58)
10 minutes
Your folders

333 viewsmakemeacocktail.com
4.9
(955)
2 minutes
Your folders

296 viewsrecipetineats.com
5.0
(2)
Your folders

272 viewsbettybossi.ch
Your folders

322 viewsepicurious.com
3.0
(34)
Your folders

127 viewstoday.com
4.3
(42)
30 minutes
Your folders

224 viewscooking.nytimes.com
4.0
(416)
Your folders

352 viewssustainablecooks.com
5.0
(22)
Your folders

212 viewscooking.nytimes.com
4.0
(257)
Your folders

713 viewsbacardi.com
Your folders

934 viewsbbc.co.uk
5.0
(4)