Cuban Mojo Chicken


  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 2 cloves garlic, minced
  • 1 tsp. cumin
  • 1/2 tsp. dried oregano, crushed
  • 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 4 (5 ounce) boneless chicken breasts
  • no-stick cooking spray


  1. Combine first 7 ingredients in a ziplock plastic freezer bag or a shallow dish; add chicken. Cover and seal and let stand 20 minutes

  2. Remove chicken from marinade, reserve marinade. Pat chicken dry with paper towels

  3. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add chicken and cook 5 to 6 minutes on each side or until done. Remove chicken from skillet and keep warm.

  4. Wipe skillet clean. Add reserved marinade, and bring to a boil. Boil 2 minutes stirring often.

  5. Cut chicken diagonally into 1/2 inch thick slices. Drizzle with warm marinade. Garnish with mint leaves if desired.

Daniel would make this along with Mandarin Black Bean Salad for the EBF coop when it was his turn to cook