Mojo Chicken Recipe

Cooking Instructions

1. 1

   Marinate the Chicken

   In a large bowl, combine minced garlic, lime juice, orange juice, olive oil, cumin, oregano, salt, and black pepper. Add the airline-cut chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight for best results.

2. 2

   Prepare the Bean Purée

   In a saucepan over medium heat, add the black beans and cook until heated through. Remove from heat and blend until smooth, adding a little water if necessary. Season with salt and pepper to taste.

3. 3

   Make the Pico de Gallo

   Dice the onion, tomatoes, and jalapeño. In a bowl, combine these ingredients with chopped cilantro. Season with salt and a squeeze of lime juice to taste.

4. 4

   Cook the Chicken

   Preheat the grill or oven to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

5. 5

   Serve

   Place a generous spoonful of bean purée on each plate, top with the grilled mojo chicken, and garnish with pico de gallo.