Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Mojo Chicken with Avocado Salad
Getting reviews...
- Level: Easy
- Total: 40 min (plus 6 hr marinating)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 48 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 150 milligrams
- Sodium
- 636 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 9 grams
- Sugar
- 10 grams
- Protein
- 30 grams
Originating from Cuba, mojo marinade is heavily citrus-based with notes of garlic, jalapeno and herbs. This version doubles as a great dipping sauce for your cooked chicken in this easy weeknight dinner.
- Level: Easy
- Total: 40 min (plus 6 hr marinating)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 48 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 150 milligrams
- Sodium
- 636 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 9 grams
- Sugar
- 10 grams
- Protein
- 30 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Juice 2 oranges and add the juice to a blender. Add 1/3 cup lime juice, 1 cup cilantro, the jalapeno, garlic, 1 teaspoon cumin, the oregano and 1 teaspoon salt and blend until smooth. Drizzle in 1/4 cup avocado oil; blend on low speed until combined.
- Season the chicken with salt and pepper, then toss with all but 1/2 cup of the marinade in a large bowl. Cover and refrigerate 6 to 8 hours. Refrigerate the remaining 1/2 cup marinade for serving.
- Preheat a grill to medium-high. Brush the grates with avocado oil. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken, turning occasionally, until charred in places and cooked through, 25 to 30 minutes.
- Meanwhile, cut the skin off the remaining 2 oranges; cut between the membranes, letting the segments fall into a small bowl. Squeeze the remaining juice from the membranes into a large bowl and add the remaining 2 tablespoons lime juice, 1/4 teaspoon cumin and 3 tablespoons avocado oil; whisk to combine. Halve, pit and dice the avocados. Add to the dressing along with the radishes and oranges; toss. Chop the remaining 3/4 cup cilantro and toss it with the salad. Season with salt.
- Divide the chicken and salad among plates. Serve with the reserved marinade.
