Peruvian Chicken with Grapefruit Lime Marinade
You will need to start this recipe the night before or early the morning of serving.
Mix the marinade ingredients together in a bowl. In a gallon-size plastic baggie add the chicken and pour in the marinade. Lock the baggie and shake well. Marinate for 8 hours or overnight, turning the baggie a few times.
Using a medium skillet with Teflon® nonstick coating, place the chicken into the pan with the marinade and the chicken broth; cook over medium heat, turning once until the chicken is browned, about 8 minutes per side. Drizzle sauce over the chicken; serve with a garnish of fresh rosemary sprigs and some grilled corn.