Yet another winner from Food & Wine, though, again, overly complicated. Making a homemade citrus salsa is fine and good but not practical for a weeknight.
Citrusy Mojito Chicken
1 red grapefruit
1/4 cup extra-virgin olive oil
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Salt and freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs
Light a grill or preheat a grill pan. Juice half the grapefruit and the whole lime into a small bowl; stir in the olive oil, cilantro and mint and season with salt and pepper. Pour mixture into a ziplock back. Add the chicken to the bag and let marinade for 15-20 minutes.
Remove chicken from the bag, reserving the marinade. Grill the chicken thighs over moderately high heat, turning them occasionally, until they are lightly charred outside and cooked through, 8 to 10 minutes.
Meanwhile, add the marinade to a small sauce pan and heat the mixture over high heat until it reaches a roiling boil. Reduce heat to a simmer and reduce until thickened. Drizzle sauce over breasts and serve.