Twin Eagles Partner Chef Jamie Gwen’s Grapefruit Glazed Chicken Breasts with Arugula

This fresh recipe from Twin Eagles partner Chef Jamie Gwen has fantastic flavor from the smokiness of the grill matched with sweet and tart flavor from the grapefruit. It makes a lovely salad, a delicious lean dinner or a decadent leftover sandwich. Fire up your Twin Eagles Premium Grill and start cooking!

Ingredients

1 fresh grapefruit

1 tablespoon extra-virgin olive oil + more for grilling

1 shallot, peeled and minced

1 cup grapefruit juice

1/2 cup chicken broth

3 tablespoons brown sugar

3 tablespoons maple syrup

1/2 teaspoon vanilla paste or extract

2 boneless skinless chicken breasts, sliced in half horizontally

Kosher salt and freshly ground black pepper

Baby arugula, for serving

Instructions

Segment the grapefruit by slicing the top and bottom off of the grapefruit. Cut away the peel and pith by cutting along the curve of the grapefruit. Working over a mixing bowl, hold the grapefruit in one hand and use a paring knife to cut in between each membrane to remove the grapefruit segments. Squeeze any excess juice from the grapefruit flesh into the bowl. Reserve the grapefruit segments.

Heat the olive oil over medium heat in a small saucepan. Add the shallot and sauté, stirring constantly, for 1 minute. Add the grapefruit juice from the bowl and the 1 cup of grapefruit juice to the pot along with the chicken broth, brown sugar, maple syrup and vanilla. Bring the mixture to a simmer and cook until the liquid is reduced by half and slightly thickened, about 10 minutes. Season the glaze with salt and pepper to taste and add the reserved grapefruit segments. Remove the sauce from the heat and set aside.

Meanwhile, preheat your Twin Eagles Built-In Premium Grill to high heat using two burners. Season the chicken breasts liberally with salt and pepper and brush them with olive oil. Once the grill is hot, turn off one of the burners. Grill the chicken breasts on the hot side of the grill until marked on both sides, then move the chicken breasts to the cool side of the grill, close the lid and grill until the chicken is cooked through.

Slice the chicken breasts on the bias and serve over a bed of baby arugula, with sauce spooned on top.

Serves 4