New Taste Journal
Whole Grain · Whole Food · Big Flavors
Broiled Chicken Mojo
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
Marinated Giardiniera Vegetables
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.
Place ingredients into a food processor or blender.
Run the machine until ingredients are chopped together but not necessarily into a puree.
Place chicken breasts into a large baking dish.
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.
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.
Place the saucepan onto high heat.
Boil / reduce the sauce for a few minutes.
Sauce will thicken as it reduces.
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.
Remove cooked chicken from the broiler.
Cut one breast open and check to make sure it is cooked through.
Place chicken onto a serving plate.
Cover with sauce and garnish with the marinated vegetables.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.