Spicy Cuban Mojo Chicken with Mango-Avocado Salsa Recipe



  1. Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.

  4. While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.

  5. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.


Nutrition Facts

Calories: 441.2
                                          % Daily Value *
Protein: 50 %
Carbohydrates: 5 %
Exchange Other Carbs: 
Dietary Fiber: 11 %
Fat: 49 %
Saturated Fat: 52 %
Cholesterol: 32 %
Vitamin A Iu: 19 %
Niacin Equivalents: 125 %
Vitamin B6: 42 %
Vitamin C: 86 %
Folate: 11 %
Calcium: 4 %
Iron: 10 %
Magnesium: 15 %
Potassium: 14 %
Sodium: 15 %
Thiamin: 15 %
Calories From Fat: 
Percent Of Calories From Carbs: 
Percent Of Calories From Fat: 
Percent Of Calories From Protein: 
Percent Of Calories From Sat Fat: 

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