Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mojo Sauce:
- 1/2 cup olive oil
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a small bowl, whisk together the olive oil, lime juice, garlic, cumin, paprika, salt, and black pepper.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the chicken to ensure it is evenly coated. Refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat the grill to medium-high heat.
4. Remove the chicken from the marinade and discard the excess marinade.
5. Place the chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F.
6. While the chicken is cooking, make the Mojo sauce. In a small bowl, whisk together the olive oil, lime juice, orange juice, garlic, cumin, salt, and black pepper.
7. Serve the grilled chicken with the Mojo sauce drizzled on top.
- Time:
Preparation time: 10 minutes
- Marinade time: 30 minutes to 4 hours
- Cooking time: 12-16 minutes
Temperature:
- Grill temperature: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 28g
- Carbohydrates: 4g
- Protein: 33g
Substitutions for ingredients:
- Lime juice: lemon juice
- Orange juice: grapefruit juice
- Cumin: chili powder
- Paprika: smoked paprika
Variations:
- Use bone-in chicken thighs instead of chicken breasts.
- Add chopped fresh cilantro to the Mojo sauce.
- Serve the grilled chicken with a side of black beans and rice.
Tips and tricks:
- Make sure to preheat the grill before cooking the chicken.
- Don't overcook the chicken, as it can become dry.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Double the marinade recipe if you want extra sauce for dipping.
Storage instructions:
- Store leftover chicken and Mojo sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or oven until heated through.
- Reheat the Mojo sauce in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the grilled chicken on a platter with the Mojo sauce drizzled on top.
- Garnish with fresh lime wedges and chopped cilantro.
Pairings:
- Serve with a side of black beans and rice.
- Pair with a refreshing caipirinha cocktail.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grates with oil before cooking.
- If the chicken is cooking too quickly on the outside but still raw on the inside, move it to a cooler part of the grill or reduce the heat.
Food safety advice:
- Always wash your hands and surfaces before handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
- Brazilian-style grilled chicken is a popular dish in Brazil, where it is known as "frango churrasco." It is often served with a side of black beans and rice.
Flavor profiles:
- The chicken is seasoned with a blend of spices that give it a smoky, slightly spicy flavor. The Mojo sauce is tangy and citrusy, with a hint of garlic.
Serving suggestions:
- Serve the grilled chicken with a side of black beans and rice, and a refreshing caipirinha cocktail.
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Region: Brazilian