Grapefruit Chicken

Grapefruit Chicken

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Carmen Schmitz-Ziebell 0

"This is a twist on orange chicken and is a favorite of my family. You can use chicken pieces or even a turkey."
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1 h 10 m servings 325 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
  3. Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.



It gave the chicken a nice tangy kick to it. Not bad.

This recipe was awesome. I used chicken strips because i didnt have a whole chicken but my family really loved it.

This recipe rocked!!! Could eat this all the time!!!

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