Grapefruit Jalapeño Grilled Chicken

overhead view of Grapefruit Jalapeno Chicken with rice on a grey plate with a black fork.

Tender grapefruit jalapeño grilled chicken with a fresh grapefruit avocado salsa is a healthy, flavorful meal for the transition from winter into spring. Full of citrus and spice and ready in under an hour, this chicken will become a staple in your house!



For the Chicken:

  • 2 large boneless, skinless chicken breasts
  • 1/2 large ruby red grapefruit, juiced
  • 1 tbsp olive oil
  • 1 tbsp worcestershire sauce
  • 1/4 tsp kosher salt
  • 1/2 tsp freshly cracked pepper
  • 1/4 tsp smoked paprika

For the Grapefruit Jalapeño Salsa:

  • Remaining half of ruby red grapefruit, segmented and roughly chopped
  • 1 small jalapeño, seeded and diced
  • 2 tbsp red onion, diced
  • 2 tbsp cilantro, chopped
  • 1 small avocado, diced
  • Pinch salt


  1. Whisk together marinade ingredients (grapefruit juice, worcestershire sauce, olive oil, salt, pepper and paprika). Place the chicken in the marinade in a container or zip-top bag and refrigerate at least 30 minutes.
  2. Meanwhile, prepare the salsa. Roughly chop the other half of the grapefruit segments and add to a bowl with diced jalapeño, onion, cilantro, and avocado. Add a pinch of salt and gently stir to combine. Place in the refrigerator until ready to serve.
  3. Heat a grill pan or grill to medium heat. Discard marinade and grill chicken breasts, flipping once halfway through, until chicken reaches an internal temperature of 165° F and juices run clear, about 10 minutes per side, more or less depending on the thickness.
  4. Remove chicken breasts from pan or grill once they are done cooking. Slice and top with grapefruit salsa. Serve immediately.


  • You can also use 4 small chicken breasts or butterfly your chicken into 4 cutlets. Thinner chicken will have shorter cook time.
  • Leftovers can be stored in the refrigerator up to 3 days.

Keywords: grapefruit jalapeño chicken, grilled chicken with grapefruit salsa