Ingredients
| 3 cups | (750 ml) | unsweetened grapefruit juice |
| 1/3 cup | (75 ml) | low sodium soy sauce |
| 1/4 cup | (60 ml) | brown sugar |
| 2 lbs | (900 g) | uncooked chicken, breasts, thighs or a combination |
Directions
- Combine grapefruit juice, soy sauce and brown sugar in a bowl or mix together in a sealable plastic bag.
- Place chicken in a glass or ceramic plate or sealable plastic bag. Pour marinade over chicken to coat both sides.
- Cover and refrigerate for at least one hour or up to four hours.
- Preheat barbecue grill to medium high.
- Grill chicken, turning once for 3 to 4 minutes per side or until no longer pink inside and an instant-read thermometer, inserted into the thickest part of chicken, reads 165°F (74°C).
- Discard leftover marinade.
- Note: This marinade contributes minimal energy and nutrients to the recipe and therefore was not calculated.