Mojo Chicken with Avocado and Mango Salsa
- Mojo Chicken
- 1/2 teaspoon ground cumin
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic, finely chopped
- 1/2 medium jalapeño, seeds and ribs removed, finely chopped
- 1/2 teaspoon fine sea salt
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 tablespoons orange juice (from about 1/2 orange)
- 2 tablespoons lime juice (from about 1 lime)
- 4 skinless, boneless chicken breast halves
- Avocado Mango Salsa
- 2 tablespoons orange juice (from about 1/2 orange)
- 1 tablespoon lime juice (from about 1/2 lime)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 tablespoon orange zest
- 1 tablespoon honey
- 1/4 teaspoon fine sea salt
- 1 small avocado, diced
- 1/2 medium mango, diced
- 1/4 medium red onion, diced
To prepare the chicken, in a large, shallow dish, combine cumin, cilantro, garlic, jalapeño, 1/4 cup of the oil, orange juice and lime juice; stir to combine.
Add chicken and turn to coat.
Cover and refrigerate for at least 2 hours and up to overnight.
Meanwhile, prepare the salsa.
In a medium bowl, combine orange juice, lime juice, oil, garlic, zest, honey, salt, onion and mango.
Cover and refrigerate until using, adding avocado just before serving.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
Remove chicken from marinade and discard marinade.
Add chicken to skillet and cook until browned and cooked through, about 8 to 10 minutes on each side.
Transfer chicken to a platter, let rest for 5 minutes then cut each chicken breast horizontally into 1/3-inch thick slices. Serve with salsa.
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- Mojo Chicken
- 1/2 teaspoon ground cumin
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic, finely chopped
- 1/2 medium jalapeño, seeds and ribs removed, finely chopped
- 1/2 teaspoon fine sea salt
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 tablespoons orange juice (from about 1/2 orange)
- 2 tablespoons lime juice (from about 1 lime)
- 4 skinless, boneless chicken breast halves
- Avocado Mango Salsa
- 2 tablespoons orange juice (from about 1/2 orange)
- 1 tablespoon lime juice (from about 1/2 lime)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 tablespoon orange zest
- 1 tablespoon honey
- 1/4 teaspoon fine sea salt
- 1 small avocado, diced
- 1/2 medium mango, diced
- 1/4 medium red onion, diced