6 medium skinless boneless chicken breast halves
1 cup frozen orange juice concentrate
1 small onion — cut up
1/2 teaspoon crushed red pepper — (1/2 to 3/4)
1/2 teaspoon ground allspice
1/2 teaspoon curry powder
1/2 cup mango chutney — cut up
2 tablespoons green onion — bias-sliced
Rinse chicken; pat dry.
In a food processor bowl or blender container combine thawed concentrate, onion, red pepper, allspice, curry powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and process or blend until nearly smooth.
Place chicken in a plastic bag set in a shallow dish. Add orange mixture; turn to coat both sides. Close bag. Chill for 2 to 24 hours.
Meanwhile, for salsa, peel and section grapefruit and oranges over a small bowl to catch juices. Discard seeds; coarsely chop citrus. Add citrus, chutney, and onion to juices in bowl. Cover and chill up to 2 hours.
Remove chicken from marinade; reserve marinade.
Place chicken on the unheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes. Turn and brush with reserved marinade; discard remaining marinade. Broil 7 to 10 minutes more or until chicken is tender and no pink remains.
Serve chicken with salsa.