Mojo Grilled Chicken Breasts Recipe 435 Recipes

MOJO GRILLED CHICKEN RECIPE

Steps:

• In a ziploc bag or a large mixing bowl combine orange juice, olive oil, cilantro, garlic, and salt; whisk to combine.
• Remove ¼ cup of the marinade and reserve for later. Keep covered and refrigerated until ready to use.
• Add chicken to the marinade in the bag and coat it all around. Seal and marinate for 1 to 2 hours, and up to 24 hours in the fridge.
• Heat outdoor grill to MEDIUM-HIGH Heat. Oil the grill grates with vegetable oil or canola oil.
• Add chicken to the hot and greased grill grates.Grill for 5 minutes, or until chicken is golden brown on the bottom; flip and continue to cook for 5 to 6 more minutes, or until cooked through. The thicker the chicken, the longer it will take to cook through. Chicken is cooked through when internal temperature registers at 165˚F.
• Transfer chicken to a platter and garnish with reserved marinade.Serve chicken with black beans, guacamole, and lime wedges.

MOJO GRILLED CHICKEN BREASTS RECIPE - (4.3/5)

Steps:

• 1. Combine 1/4 cup chopped cilantro and next 4 ingredients (through garlic) in a large bowl. Reserve 1/4 cup marinade in a medium bowl. Add 1/4 teaspoon salt and chicken to remaining marinade, turning to coat. Let stand at room temperature for 20 minutes, turning occasionally. 2. Heat a grill pan over high heat. Coat pan with cooking spray. Add onion slices to pan; grill 10 minutes, turning occasionally. Add 1/4 teaspoon salt and onions to reserved 1/4 cup marinade; cover tightly with plastic wrap. Let stand 10 minutes. 3. Return grill pan to high heat. Coat pan with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with remaining 1/4 teaspoon salt. Add chicken to pan; grill 5 minutes on each side or until done. Serve chicken with onion mixture, avocado slices, and lime wedges. Garnish with chopped cilantro, if desired.

MOJO CHICKEN

Steps:

• Combine juices, oil, garlic, paprika, oregano, salt and chili flakes in a large zip-top plastic bag.
• Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3 hours.
• Preheat oven to 375 degrees.
• Place chicken in a 13-by-9-inch baking pan coated with cooking spray.
• Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
• Serve with Coco Rice With Green Onions recipe #.

SLOW COOKER MOJO CHICKEN

Steps:

• Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, oregano, salt, pepper, cumin, and bay leaves in a large resealable bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. Flip the bag over occasionally and rub over chicken thighs to evenly distribute marinade.
• Place chicken and marinade in a slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GRILLED MOJO CHICKEN SALAD WITH ASPARAGUS AND ORANGES

Steps:

• Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
• Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
• Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.

AWESOME MOJO CHICKEN BREASTS

Steps:

• Put chicken breasts in freezer bag(s) and pour mojo sauce over and refrigerate for at least 3 hours(I do at least 5 hours).
• Put chicken into 2 13x9 pans and pour marinade over the top.
• Sprinkle garlic powder over the top.
• Cover with aluminum foil.
• Bake in 325 oven for 2-3 hours. The size of breasts that I used took about 2.5 hours.
• Cook time does not include marinating time.
• Bottled Mojo sauce is usually found near the ethnic food section at the grocery store.