A slightly over ripe pink grapefruit changed my life. I always think I’m going to eat them and never do. This recipe was born out of my mission not to waste anything. So here’s what I made with what I had:
For the marinade, in a large bowl add 3 good turns of olive oil, the juice of a grapefruit, an orange, a lime and 1/2 a lemon.
Five crushed garlic cloves, one sliced onion into rings, 2 sliced shallots, a scant drizzle of agave, a small palm of cumin, several pinches of dried oregano, salt and pepper. I added 4 chicken thighs bone in, skin on. Turn the chicken in the bowl several times to coat and soak in all the citrus and garlic. Add all the skins of the citrus fruit and then marinated for about 3 hours.
When marinated, preheat oven to 400. While it’s coming up to temperature, sear the chicken in a hot, oiled cast iron pan, skin side down till it has great caramelized color and a little crispy. Once browned, add the remainder of the marinade around the chicken, including the citrus. Put it in the oven and roast till the chicken is done. Once out, I add a few sprigs of fresh oregano and a drizzle of balsamic glaze.
It’s orange and sweet and summery with purple shallot, crunchy and caramelized onions, garlicky sweet grapefruit and cumin spice. I’m in love with this chicken and will do it again and again. The idea of chicken, garlic, and fruit, is something I want to play with. I’m thinking of tangerines, apricots, bursting hot blackberries and herbs…the combinations are endless. For now, It was delicious and a great use of a few leftover citruses lingering in the fruit bowl.