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Florida Grapefruit And Jerk Grilled Chicken With Arugula Salad

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Enjoy a flavorful meal of jerk grilled chicken paired with a citrusy Florida grapefruit and arugula salad, drizzled with a grapefruit cilantro dressing for a spicy and tangy contrast.


For Chicken:

  • 4 (6-ounce) boneless chicken breasts
  • 1 tablespoon jerk marinade

For Sauce:

  • Juice of 2 Florida Grapefruits (about 16 oz. of juice)
  • 1 tablespoon minced garlic
  • 2 cups no-sodium chicken broth
  • 1 tablespoon cilantro finely chopped
  • Non-stick cooking spray

For Salad:

  • 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
  • 2 tablespoons extra virgin olive oil
  • 2 cups arugula
Florida Grapefruit and Jerk Grilled Chicken with Arugula Salad Nutrition Facts


1. Place chicken breasts and jerk marinade in large zip-top bag, seal and refrigerate for one hour. Remove chicken from zip-top bag and place on hot grill. Grill chicken breast until thoroughly cooked, about 15-20 minutes, or until internal temperature reaches 165 degrees.

2. In a heavy skillet over medium-high heat, sauté garlic with non-stick cooking spray, then add chicken stock and grapefruit juice. Bring to a boil, lower temperature to medium low and reduce to syrup. Add cilantro. Stir well and set aside. In a large bowl, combine arugula, olive oil, chopped grapefruit and pepper together. Toss the ingredients to coat arugula. Add tomatoes and papaya.

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

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