Cuban Mojo Chicken with a Citrus Avocado Salsa

5 from 2 votes

Cuban Mojo Chicken with a Citrus Avocado Salsa

This Cuban Mojo Chicken is grilled Cuban-style and marinated in “mojo” sauce. Served with a fresh citrus avocado salsa over rice (or quinoa)!

Prep Time20

Cook Time10

Marinating Time3

Total Time3 30

Course: Dinner

Cuisine: Cuban

Keyword: cuban mojo chicken with a citrus avocado salsa

Servings: servings

Author: Chelsea Lords

Cost: $13.81

Equipment

Ingredients

Chicken Marinade

1-1/2 pounds boneless, skinless chicken breasts
1/3 cup fresh cilantro packed
2 teaspoons minced garlic 3 to 4 garlic cloves
2 large navel oranges 1 teaspoon zest; 1/2 cup juice
2 large limes 1/4 cup juice
1-1/2 teaspoons dried oregano
1-1/2 teaspoons cumin
2 tablespoons fresh mint leaves lightly packed
1/3 cup olive oil
Salt and pepper

Citrus Avocado Salsa

1/3 cup chopped red onion
1 cara cara orange
1 navel orange or tangelo; peeled, segmented, and diced
1 clove garlic minced
1/4 cup fresh cilantro finely chopped
1 large avocado peeled, pit removed, and diced
1 large lime
1 small jalapeno optional, finely diced

Cilantro Lime Rice

1 cup white rice or brown rice
2 cups chicken stock or broth
Optional additions see note 1

US - Metric

Instructions

Chicken: Trim the fat and slice large breasts in half widthwise. Pound chicken to even thickness (ensures the best grilling!). Place in a large resealable plastic bag. For the marinade: place the cilantro leaves, minced garlic (or garlic clove), 1 tsp orange zest, 1/2 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lime juice, dried oregano flakes, cumin, 1 tsp salt, 1/2 tsp pepper, and mint in a food processor. Cover and pulse until cilantro, mint, and garlic are finely chopped. Drizzle in the olive oil and pulse until just combined. Do not blend vigorously with the olive oil. Reserve 1/3 cup of this marinade and set aside.
Pour remaining marinade over chicken. Knead to coat chicken and place in the fridge for at least 1 hour up to 12 hours. The longer the chicken marinades, the more flavorful it will be.
Lightly oil the grill grate and place the marinated chicken (discard marinade in bag) on the grill. Cook for 10–12 minutes, turning as needed (depending on the size of your pieces), or until chicken juices run clear and internal temperature is 165°F. As you flip and cook the chicken, brush it generously with 1/4 cup of the the reserved marinade. Add the last tablespoon or so of the marinade to finished chicken after removing from the grill. Tent with foil and allow to rest 5 minutes before slicing/chopping.
Cilantro-lime rice: combine the rice, chicken stock, and minced garlic in a pot over high heat. As soon as the mixture begins to boil, reduce heat and cover with a lid until rice is cooked through. Once rice is cooked, tender, and no liquid remains, stir in optional 3 tbsp lime juice and 3 tbsp packed and finely chopped cilantro. Season to taste with salt and pepper.
Salsa: finely chop the red onion, then soak in a bowl of cold water while preparing the rest of the salsa (this will take away the bite). Zest 1 of the oranges to get 1 tsp zest. Peel the cara cara orange and navel orange, then segment the oranges. Dice the segments into small pieces and place in a medium bowl. Add garlic, orange zest, and finely chopped cilantro. Add the diced avocado and top with 1 tsp lime zest and 2 tbsp lime juice. If desired, add the finely diced jalapeno. Add a generous pinch of salt and freshly cracked pepper. Drain red onion and add. Gently stir to combine.
In separate bowls, layer the cilantro-lime rice, grilled chicken (slice or chop), and even parts citrus avocado salsa.
Top bowls with fresh lime wedges and fresh cilantro as desired. Enjoy immediately.

Video

Notes

Marinade adapted from AllRecipes.

Note 1: Optional additions: 1 clove minced garlic, 3 tablespoons lime juice, and 3 tablespoons packed cilantro.

Storage: Keep the grilled chicken, salsa, and rice (or quinoa) in separate airtight containers. Refrigerate for up to 3 days. Reheat the chicken and rice before serving, then add the fresh salsa on top.

Nutrition