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Introduction
Mojo sauce, a staple in Cuban cuisine, has its roots in the Canary Islands, brought to the Caribbean by Spanish immigrants. This versatile sauce, traditionally made with sour oranges, has evolved over time to incorporate readily available citrus fruits like oranges and limes. Our healthy grilled chicken with mojo sauce pays homage to this culinary tradition while offering a lighter, modern twist. Perfect for summer barbecues or weeknight dinners, this dish brings a taste of the tropics to your table, transporting you to sun-soaked beaches with every bite.
Ingredients
• 4 boneless, skinless chicken breasts (about 6-8 oz each), trimmed of excess fat
• 1/2 cup fresh orange juice, preferably from freshly squeezed oranges
• 1/4 cup fresh lime juice (about 2-3 limes)
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• For the Mojo Sauce:
• 1/3 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup extra-virgin olive oil
• 6 cloves garlic, finely minced
• 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh cilantro
• 2 tablespoons vegetable oil, for grilling
Step 1:
In a large non-reactive bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 1/4 cup olive oil, 4 minced garlic cloves, dried oregano, cumin, salt, pepper, and cayenne (if using) to create the marinade.
Step 2:
Add chicken breasts to the marinade, ensuring they're fully coated. Cover and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.
Step 3:
While chicken is marinating, prepare the mojo sauce. In a small bowl, whisk together 1/3 cup orange juice, 1/4 cup lime juice, 1/4 cup olive oil, 6 minced garlic cloves, fresh oregano, cumin, salt, pepper, and cilantro. Set aside.
Step 4:
Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and discard remaining liquid.
Step 5:
Brush grill grates or pan with vegetable oil. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
Step 6:
Remove chicken from grill and let rest for 5 minutes. Drizzle with mojo sauce before serving.
Q: Can I use bottled citrus juice instead of fresh?
A: Fresh juice is recommended for the best flavor, but bottled juice can be used in a pinch. Look for 100% pure juice without added sugars or preservatives.
Q: How can I make this dish less acidic?
A: To reduce acidity, increase the ratio of orange juice to lime juice in both the marinade and mojo sauce.
Q: Can I make this recipe without a grill?
A: Yes, you can use a grill pan on the stovetop or bake the chicken in the oven at 400°F for about 25-30 minutes, or until it reaches an internal temperature of 165°F.
• For best results, marinate the chicken for at least 2 hours, or up to 8 hours for maximum flavor infusion.
• If you can't find fresh oregano for the mojo sauce, dried oregano can be substituted at a 1:3 ratio (1 teaspoon dried for 1 tablespoon fresh).
• For a milder flavor, reduce the amount of garlic in both the marinade and mojo sauce.
• To make this recipe dairy-free and gluten-free, ensure all ingredients are certified as such.
• For a lower-sodium version, reduce the amount of salt or use a salt substitute.
• Leftover mojo sauce can be stored in an airtight container in the refrigerator for up to 3 days and used as a dipping sauce or marinade for other dishes.
Serve the grilled chicken breasts on individual plates, generously drizzled with mojo sauce. Garnish with additional fresh cilantro if desired.
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or until warmed through.
Start marinating the chicken early in the day or the night before for best results. Prepare the mojo sauce while the chicken is marinating to save time.
- Don't overcook the chicken; use a meat thermometer to ensure it reaches 165°F for juicy results.
- Let the chicken rest after grilling to allow juices to redistribute before cutting.
- For extra flavor, reserve some marinade before adding raw chicken and use it to baste during grilling.
For a spicier version, increase the amount of cayenne pepper or add diced jalapeños to the mojo sauce. For a vegetarian option, use thick slices of firm tofu or cauliflower steaks instead of chicken.
Serve with white rice and black beans for a traditional Cuban meal. Pair with a crisp white wine like Albariño or a light Cuban beer.
This dish is perfect for spring and summer grilling seasons, but can be enjoyed year-round using a grill pan indoors.
This recipe contains citrus fruits. It is dairy-free and gluten-free, but always check individual ingredient labels for potential allergens or cross-contamination risks.
