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Florida Grapefruit and Jerk-Grilled Chicken with Arugula Salad

Florida Grapefruit and Jerk-Grilled Chicken with Arugula Salad
  • Duration
  • Cook Time
  • Prep Time
  • 4 Servings ServingsServings


  • Chicken:
  • 4 (6oz.) boneless chicken breasts
  • 1 tablespoon jerk marinadeSauce:
  • 1 tablespoon minced garlic
  • Non-stick cooking spray
  • 2 cups no-sodium chicken broth
  • Juice of 2 Florida grapefruits (about 16 oz. of juice)
  • 1 tablespoon cilantro finely choppedSalad:
  • 2 cups arugula
  • 2 tablespoons extra virgin olive oil
  • 2 Florida grapefruit (peeled, segmented and coarsely chopped)
  • 2 papaya (peeled, seeded and diced)
  • Fresh cracked black pepper, to taste
  • 16 grape tomatoes sliced in half (lengthwise)
  • 4 fresh 1/4 inch pineapple rings.



1 Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour.

2 Remove chicken from zip-top bag and place on hot grill.

3 Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.

4 In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice.

5 Bring to a boil, lower temperature to medium low and reduce to syrup.

6 Add cilantro. Stir well and set aside. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together.

7 Toss the ingredients to coat arugula. Add tomatoes and papaya.

8 Place one pineapple ring on the center of 4 dinner size plates.

9 Top each ring with one grilled chicken breast. Divide salad into 4 equal parts and place on the grilled chicken breast. Drizzle plates with sauce.

Source: The Florida Department of Citrus

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