Spicy Cuban Mojo Chicken With Mango-Avocado Salsa

Submitted by Chef #885150

"Every time I make it someone asks for the recipe."

 

• Ready In: 1hr 5mins
• Ingredients: 18
• Yields: 4 plates
• Serves: 4

ingredients

• 1 teaspoon cumin seed
• 3 garlic cloves, chopped
• 1 fresh red chili pepper, chopped
• 1⁄4 teaspoon salt
• 2 tablespoons olive oil
• 5 teaspoons orange juice
• 5 teaspoons lemon juice
• 2 (8 ounce) boneless skinless chicken breast halves
• 2 tablespoons olive oil
• 1⁄2 cup orange juice
• 1 teaspoon lime zest
• 1 teaspoon honey
• 1 teaspoon sweet soy sauce
• 1⁄4 cup unsalted butter, cold and cut into pieces
• 1⁄2 cup diced mango
• 1⁄2 avocado
• chopped fresh cilantro
• chopped fresh parsley

directions

1. Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
4. While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
5. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

Reviews

[amendel]

I won a BBQ competition with this recipe :) I had a team of 5 . We did the prep work on Thursday evening and let the 12 lbs of chicken marinate. The competition was on Saturday. The chicken was cooked on a Big Green Egg grill. I smoked it with apple wood. The crowd at the event went nuts for it!! We couldn't get the red peppers so we substituted red pepper flake. I made all dark meat, boneless because I was serving 400 and didn't want to deal with bones. The butter sauce and mango/avocado salsa really make the dish amazing.

 

[billiegirlfoote]

ingredient list is confusing