|Grapefruit and Rosemary Chicken|
While her family enjoys breast meat, ours is a dark meat only kitchen. Therefore we will marinade for a bit longer. I have yet to over marinade a piece of meat. I love that you can toss this together and let marinade until you are ready to cook a couple of days later. Thigh meat is dense and there can be a bit of a struggle to get the flavor into the meat.
Grapefruit and Rosemary Chicken
adapted from: a conversation with my daughter
1-2 large grapefruit, juiced with the pulp scraped out
1-2 sprigs rosemary crumbled to release the flavor
1/2 t garlic salt
8-10 chicken thighs
Combine everything, including the pulp from the grapefruit in a large glass bowl (you may also use a large plastic Ziploc bag), coat well with marinade ingredients. Turn ingredients twice a day, to rotate chicken and coat with the marinade.
Grill after 24 hours or up to 48 hours. We prefer a longer marinade time for chicken thighs, we used the 48-hour mark before grilling
Grill until golden brown and the center temperature indicates properly cooked.
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