Ingredients:
4 Cloves Garlic, big fat ones
1 Green Onion
1/2 Ounce Fresh Ginger, peeled
1/4 Fresh Habanero Pepper
1/2 tsp. Coarse Ground Black Pepper
1/2 tsp. Ground Cumin
1/2 tsp. Kosher Salt
1/2 tsp. Dry Oregano
1/2 Cup Orange Juice
1/2 Cup Grapefruit Juice
1 Tbs. Lime Juice
1 Tbs. Red Wine Vinegar
2 Tbs. Olive Oil
6 Boneless, Skinless Chicken Breast, about 6 to 8 ounces each
1 Recipe Marinated Giardiniera Vegetables
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Gather and measure all ingredients in this recipe, minus the chicken breast and giardiniera.
Peel the garlic and ginger.
Rinse off and trim the green onion.
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Place ingredients into a food processor or blender.
Run the machine until ingredients are chopped together but not necessarily into a puree.
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Place chicken breasts into a large baking dish.
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Pour mojo marinade over the chicken.
Mix marinade into the chicken.
Cover the baking dish and refrigerate for 6 to 8 hours.
Turn the chicken over after the first few hours.
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Note:
Prepare the giardiniera vegetables an hour before cooking the chicken.
Ready to cook:
Heat the broiler in the oven to high.
Pour out and strain 2/3 of the mojo marinade into a saucepan.
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Place the saucepan onto high heat.
Boil / reduce the sauce for a few minutes.
Sauce will thicken as it reduces.
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Place baking dish about 7 inches under the broiler.
Broil the chicken for 10 minutes on one side.
Remove dish from broiler.
Turn chicken over and broil for another 5 or 6 minutes on the other side.
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Remove cooked chicken from the broiler.
Cut one breast open and check to make sure it is cooked through.
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Place chicken onto a serving plate.
Cover with sauce and garnish with the marinated vegetables.
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