Grilled Chicken With Grapefruit Mustard

• 2 whole boneless, skinless chicken breasts, split, tenders removed to grill separately
• 12 tablespoons grapefruit (or orange) marmalade
• 12 tablespoons Dijon mustard
• 4 tablespoons honey
• 2 large grapefruits -- 1 pink, 1 white -- peeled and divided into sections
• Salt to taste
• 2 tablespoons vegetable oil

1. Poke holes in the chicken with the tines of a fork and set aside.
2. Mix the marmalade, mustard and honey in a bowl.
3. Add the chicken and turn to coat.
4. Add half the grapefruit sections.
5. Juice the remaining grapefruit sections.
6. Add the juice to the marinade and discard the pulp.
7. Refrigerate, covered, overnight.
8. Remove the chicken from the marinade, reserve the grapefruit and bring the liquid to a boil.
9. Reduce by half.
10. Season the chicken with salt and brush with some of the glaze.
11. Heat the grill and brush with oil.
12. Grill the chicken for 5 minutes.
13. Turn and baste with sauce.
14. Continue to turn and baste, until the juices run clear when pricked with a knife, about 12 to 15 minutes.
15. During the last 5 minutes of grilling, broil the grapefruit sections until lightly browned.
16. Serve the chicken topped with a few grapefruit sections and any remaining glaze.

chicken breasts, marmalade, mustard, honey, pink, salt, vegetable oil

Taken from cooking.nytimes.com/recipes/8289 (may not work)