Chicken Lime Mojo Recipes

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MOJO GRILLED CHICKEN RECIPE



Mojo Grilled Chicken Recipe image

This easy Mojo Grilled Chicken recipe is juicy, tender, and packed with flavor. Marinated, grilled chicken that's on your plate in just 10 minutes!

Provided by Katerina | Easy Weeknight Recipes

Categories     Dinner

Time 2h20m

Number Of Ingredients 10

1/4 cup orange juice, (no pulp)
1/4 cup extra virgin olive oil
1/4 cup fresh chopped cilantro, ((use parsley if you don't love cilantro))
6 cloves garlic, (minced)
3/4 teaspoon salt
1 pound (4 pieces) boneless, skinless chicken breasts
Vegetable oil, (for grill grates)
1 can (15 ounces) black beans, (optional, not included in nutritional information (rinsed and drained))
Guacamole, (for serving)
Lime wedges, (for serving)

Steps:

  • In a ziploc bag or a large mixing bowl combine orange juice, olive oil, cilantro, garlic, and salt; whisk to combine.
  • Remove ¼ cup of the marinade and reserve for later. Keep covered and refrigerated until ready to use.
  • Add chicken to the marinade in the bag and coat it all around. Seal and marinate for 1 to 2 hours, and up to 24 hours in the fridge.
  • Heat outdoor grill to MEDIUM-HIGH Heat. Oil the grill grates with vegetable oil or canola oil.
  • Add chicken to the hot and greased grill grates.Grill for 5 minutes, or until chicken is golden brown on the bottom; flip and continue to cook for 5 to 6 more minutes, or until cooked through. The thicker the chicken, the longer it will take to cook through. Chicken is cooked through when internal temperature registers at 165˚F.
  • Transfer chicken to a platter and garnish with reserved marinade.Serve chicken with black beans, guacamole, and lime wedges.

Nutrition Facts : Calories 262 kcal, Carbohydrate 3 g, Protein 24 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 569 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MOJITO CHICKEN



Mojito Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 24

1 (2 1/2 to 3-pound) chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons extra-virgin olive oil
Mojito Glaze, recipe follows
1 cup orange juice
2 limes, juiced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1/4 cup dark rum
1/2 cup dark rum
1/2 cup chicken broth
1 tablespoon brown sugar
3 tablespoons cold water
1 tablespoon cornstarch
1/4 cup chopped mint leaves
Salt and freshly ground black pepper

Steps:

  • Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
  • Preheat oven to 300 degrees F.
  • Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
  • In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
  • Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
  • When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
  • Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
  • Combine all ingredients in mixing bowl.
  • In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.

MOJO SHEET PAN CHICKEN



Mojo Sheet Pan Chicken image

Mojo Sheet Pan Chicken is a quick Cuban-inspired weeknight meal. Chicken is marinated overnight in a mojo garlic sauce and then cooked on a sheet pan with onions, citrus and olives.

Provided by Adrianna Adarme

Categories     Dinner     Main Course

Time 3h55m

Number Of Ingredients 11

8 cloves of garlic (peeled and minced)
1 teaspoon sea salt
1 tablespoon fresh or dried oregano
1/2 cup olive oil
1/4 cup lime juice (from about 4 limes)
1/4 cup orange juice (from about 1 orange)
2 pounds bone-in (skin-on chicken pieces (I used a mix of thighs, drumsticks, wings))
1 yellow onion (peeled and sliced)
5 to 6 orange slices
5 to 6 lime slices
1 cup green olives

Steps:

  • In a mortar and pestle, add the garlic and salt. Using the pestle, crush and twist the garlic until it's smashed. Add the oregano and give it a good mix.
  • In a medium bowl or resealable plastic bag (like a Ziplock), add the crushed garlic, olive oil, lime juice and orange juice. Use a fork to mix it around.
  • Sprinkle the chicken with a few pinches of salt and pepper and then transfer the chicken pieces to the resealable plastic bag. Seal up the bag and then give it a good shake so the pieces are all coated in the mojo mixture.
  • Transfer to the fridge to marinate for 3 hours, ideally overnight, but realistically I know that won't always happen. Even marinated for 30 minutes is delicious! Marinate for however long works.
  • Preheat the oven to 400 degrees F. On a clean baking sheet, add the onion, slices or orange and lime, green olives and lastly, the marinated chicken, along with the marinade. Transfer to the oven to bake until chicken is cooked and skin is crispy, about 40 to 45 minutes.
  • Serve with rice, tostones and/or black beans. YUM!

Nutrition Facts : ServingSize 4 g, Calories 234 kcal

MOJO CHICKEN WITH PINEAPPLE



Mojo Chicken With Pineapple image

This simple, bright chicken dinner will transport you to a sunnier place, no matter what color the sky may be where you are. It starts with a citrusy, garlicky Cuban mojo. Instead of marinating the chicken in the mojo before cooking, you marinate it afterward: As the warm, broiled chicken sits in the mojo (for up to an hour), it soaks up the lively flavors.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/2 to 2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
1/2 pineapple, cut into 1 1/2-inch chunks (about 3 cups)
1 orange, zested, then quartered
1/4 cup extra-virgin olive oil
4 garlic cloves, peeled
1 jalapeño, stemmed
A few cilantro sprigs, leaves removed, then stems finely chopped
2 large limes, zested and juiced
1 teaspoon dried oregano
1/2 teaspoon ground cumin

Steps:

  • Pat the chicken dry and season all over with salt and pepper. Set aside.
  • Heat the broiler with a rack 6 inches from heat source. On a foil-lined quarter sheet pan (or half sheet pan), drizzle the pineapple chunks and orange quarters with 1 tablespoon olive oil and season with salt and pepper. Toss to coat, then broil until charred in spots, 8 to 13 minutes.
  • Meanwhile, make the mojo: On a cutting board, coarsely chop the garlic and jalapeño. Add the chopped cilantro stems, orange zest, lime zest, dried oregano and 1 teaspoon salt. Chop and smash the mixture until a coarse paste forms. Transfer the mixture to a large bowl, then stir in the lime juice, ground cumin and 2 tablespoons olive oil.
  • Transfer the charred fruit to the mojo and transfer the chicken to the sheet pan. Coat with remaining 1 tablespoon olive oil and broil until cooked through and charred in spots, 15 to 20 minutes (no need to flip).
  • Add the cooked chicken to the mojo, pineapple and orange wedges, and toss to coat. Let sit 5 minutes or up to 1 hour. Slice the chicken and serve on a platter, with the sauce poured over top and the charred pineapple and orange wedges alongside. Season to taste with salt and pepper, and sprinkle with cilantro leaves. Squeeze orange wedges over top as desired.

CUBAN MOJO CHICKEN



Cuban Mojo Chicken image

Roasted chicken marinated in a fantastic Cuban Mojo marinade! it's citrusy, garlicky, with fresh lime flavours and cilantro. Packs some serious flavours!

Provided by Nagi

Categories     Dinner

Time 13h

Number Of Ingredients 14

2 pound bone in chicken thighs and chicken drumsticks (about 8 pieces total)
⅓ cup extra virgin olive oil
½ cup cilantro leaves (lightly packed)
1 teaspoon orange zest
⅓ cup orange juice (fresh)
¼ cup lime juice
¾ teaspoon dried oregano
1 teaspoon cumin powder
1 ½ tablespoon fresh mint leaves
4 garlic cloves
1 teaspoon salt
½ teaspoon black pepper
1 orange (cut into wedges)
cilantro leaves (for garnish)

Steps:

  • Place the marinade ingredients in a food processor. Blend until the cilantro is finely chopped.
  • Pour the marinade over chicken in a large bowl. Cover with cling wrap and marinate for 12 - 36 hours.

Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Protein 25 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 151 mg, Sodium 585 mg, Sugar 3 g, ServingSize 1 serving

SPICY GARLIC LIME CHICKEN



Spicy Garlic Lime Chicken image

A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.

Provided by C. PEREZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 25m

Yield 4

Number Of Ingredients 13

¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon paprika
¼ teaspoon garlic powder
⅛ teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Steps:

  • In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
  • Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 2.4 g, Cholesterol 83.7 mg, Fat 10.7 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 554.7 mg, Sugar 0.6 g

CUBAN MOJO CHICKEN



Cuban Mojo Chicken image

This Cuban Mojo Chicken is infused with a flavorful Mojo marinade made with citrus, garlic and spices, then oven roasted until golden brown, juicy and tender! This mouthwatering Mojo Chicken is perfect for dinner any day of the week and also fabulous for company!

Provided by Chef Kathy McDaniel

Categories     Dinner     Main Course

Time 1h30m

Number Of Ingredients 14

1 (5 to 6 pound) roasting chicken
Salt and ground black pepper to taste
Zest of 1 orange
Zest of 1 lime
1/2 cup orange juice, freshly squeezed
1/4 cup lime juice, freshly squeezed
4 tablespoons butter, melted OR 1/4 cup olive oil
8 cloves garlic, chopped finely
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped cilantro (lightly packed)
Orange and lime slices for garnish (optional)

Steps:

  • Remove the chicken giblets. They can be discarded or saved for other preparations like stocks or gravies. Rinse the chicken inside and out and remove any excess fat. Pat dry with paper towels and season lightly with salt and pepper (the marinade has salt and pepper as well but a whole chicken needs quite a bit of seasoning).
  • In a small bowl, mix all the Cuban Mojo marinade ingredients. Place the chicken in a large bowl and pour the marinade over the chicken. Cover with plastic wrap and marinate for 4 hours or overnight.
  • Preheat the oven to 425 degrees Fahrenheit. Arrange a rack in the lower third part of the oven.
  • Remove the chicken from the marinade and place in a large roasting pan. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  • Bake the chicken for 1 hour. If the breast is getting too golden, tent a piece of aluminum foil over the breast. Bake for an additional 15 minutes or until the internal temperature reaches 165 degrees in the thickest part of the thigh.
  • Remove from the oven and tent with aluminum foil. Let the chicken rest for 10 minutes before carving. Garnish with lemon and lime slices (optional)

Nutrition Facts : Calories 504 kcal, Carbohydrate 3 g, Protein 35 g, Fat 37 g, SaturatedFat 12 g, Cholesterol 193 mg, Sodium 484 mg, Sugar 1 g, ServingSize 1 serving

CHICKEN LIME MOJO



Chicken Lime Mojo image

Make and share this Chicken Lime Mojo recipe from Food.com.

Provided by Maito

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 tablespoon cumin seed
1 teaspoon whole black peppercorn
1/2 teaspoon coriander seed
1/4 teaspoon sugar
1/8 teaspoon salt
1/2 tablespoon ground cumin
1 jalapeno, seeded and minced
2 garlic cloves, minced
3 tablespoons fresh lime juice
3 tablespoons cilantro, chopped
1 tablespoon sherry wine vinegar
2 boneless skinless chicken breasts

Steps:

  • Make spice mix: combine cumin seeds, peppercorns and coriander seeds in a skillet over medium heat. Toast until fragrant, a few minutes. Finely grind toasted spices. Transfer to a small bowl and add sugar and salt.
  • Make lime mojo: combine all ingredients.
  • Rub spice mix on chicken and place in a ziploc bag with lime mojo. Refrigerate at least 1 hour.
  • Barbecue (or bake) chicken until cooked through. Serve.

Nutrition Facts : Calories 156.9, Fat 2.3, SaturatedFat 0.5, Cholesterol 68.4, Sodium 228.9, Carbohydrate 5.4, Fiber 0.9, Sugar 1.2, Protein 28.2

SLOW COOKER MOJO CHICKEN



Slow Cooker Mojo Chicken image

This chicken is fall-off-the-bone tender. Allow enough time to marinate the chicken thighs, the longer the better. I serve the thighs over white rice and spoon some sauce over chicken. I also serve additional sauce on the side.

Provided by Yoly

Time 10h20m

Yield 4

Number Of Ingredients 13

¾ cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
¼ cup chopped fresh cilantro
6 cloves garlic, pressed
2 medium oranges, zested
1 medium lime, zested
2 teaspoons dried oregano
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
2 bay leaves
4 (6 ounce) bone-in chicken thighs

Steps:

  • Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, oregano, salt, pepper, cumin, and bay leaves in a large resealable bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. Flip the bag over occasionally and rub over chicken thighs to evenly distribute marinade.
  • Place chicken and marinade in a slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 698 calories, Carbohydrate 44.1 g, Cholesterol 105.8 mg, Fat 47.4 g, Fiber 11.9 g, Protein 27.1 g, SaturatedFat 9 g, Sodium 1207.6 mg, Sugar 5.2 g

CUBAN MOJO CRIOLLO (MOJO MARINADE RECIPE)



Cuban Mojo Criollo (Mojo Marinade Recipe) image

A homemade Cuban mojo marinade (mojo criollo) made with sour oranges, lots of garlic, spices, and olive oil. This marinade will give chicken, meat, shrimp, and pork the most delicious citrusy-garlicky flavor ever!

Provided by Jamie Silva

Categories     Marinade     Spices

Time 10m

Number Of Ingredients 8

1 head garlic (approx. 10 large cloves)
2 teaspoons kosher salt
1/4 cup minced white onion
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
2 cups sour orange juice* ((naranja agria))
1/3 cup extra virgin olive oil

Steps:

  • In a mortar and pestle, add the garlic cloves and salt. Mash both until you get a smooth paste.
  • In a large mason jar, add the garlic paste, minced onion, black pepper, oregano, cumin, sour orange juice, and olive oil. Close the jar tightly with the lid and shake it until well combined. Be sure to shake well before every use.
  • Feel free to taste and adjust seasoning. If you're not a fan of garlic, you can add less (maybe 5 or 6 cloves). This marinade should taste garlicky, fresh, tangy, citrusy, bright, and slightly sour. Never sweet nor spicy.
  • This recipe makes approximately 2 cups of mojo marinade which will last approximately up to 3 weeks in an airtight container/mason jar. You can also freeze it in an airtight container for up to 3 months. Enjoy!

Nutrition Facts : ServingSize 1 tablespoon, Calories 27 kcal, Carbohydrate 1.8 g, Fat 2.2 g, Sodium 99 mg, Sugar 1 g

CUBAN MOJO CHICKEN RECIPE



Cuban Mojo Chicken Recipe image

Cuban mojo chicken is marinated in tangy citrus, garlic, and spices for maximum flavor before roasting. Serve with rice and beans for a hearty meal.

Provided by Anita Schecter

Categories     Dinner     Entree

Time 5h50m

Yield 4

Number Of Ingredients 16

For the Marinade:
1 orange (zested)
1 lime (zested)
1/2 cup orange juice (fresh)
1/4 cup lime juice (fresh)
1/2 cup olive oil
1/4 cup fresh cilantro (chopped)
6 cloves garlic (smashed)
Optional: 1 jalapeno pepper (sliced)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
For the Chicken:
1 whole roasting chicken
Optional garnish: orange and lime slices

Steps:

  • Gather the ingredients.
  • In a large bowl, combine the orange zest, lime zest , orange juice, lime juice, olive oil, cilantro, garlic cloves, jalapeno (if using), oregano, cumin, salt, and black pepper.
  • Place the chicken into the marinade , cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can also do this in a large zip-top bag, but be sure to place the bag into a large bowl to safeguard against drips.
  • Preheat the oven to 400 F. Remove the chicken from the marinade and place on a large roasting pan. If you like, tie the legs together with kitchen string and tuck the wing tips under the body to help prevent them from darkening too much.
  • Roast in the oven for approximately 1 1/2 hours, or until the thickest part of the thigh reaches 165 F on a meat thermometer. If the breast starts to get too dark while roasting, cover loosely with a sheet of aluminum foil.
  • Remove from the oven, cover loosely with aluminum foil, and allow to rest for about 10 minutes before carving.
  • Garnish with orange and lime slices (if using) and serve with rice and black beans.

Nutrition Facts : Calories 673 kcal, Carbohydrate 7 g, Cholesterol 152 mg, Fiber 1 g, Protein 47 g, SaturatedFat 10 g, Sodium 456 mg, Sugar 3 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g

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LIME CHICKEN (MARINADE - GREAT FOR GRILLING!) | RECIPETIN EATS
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CUBAN MOJO MARINADE FOR PORK, CHICKEN ... - KEY TO MY LIME
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2020-09-15 Mash the garlic into a paste using a mortar and pestle (or press the garlic with a garlic press). Mix together the garlic, orange zest, lime zest, olive oil, orange juice, lime …
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QUICK AND EASY CUBAN MOJO CHICKEN - THE SEASONED MOM
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  • Spread the chicken pieces in a baking dish. Pour in the mojo marinade. Rub each peace with the marinade really well, lifting skin and getting the marinade underneath. Marinate in a fridge for at least 4 hours, or overnight.
  • Preheat the oven to 375F. Scatter the onion slices all over the bottom of a roasting pan, then arrange the chicken pieces on top, skin side up. Pour the marinade all over the chicken pieces and onions. Roast for about 60 to 75 minutes, or until the tops a golden brown and the chicken is cooked through. Rotate the baking dish after about 40 minutes to ensure even browning.
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  • Remove the chicken giblets,trim any excess fat or leftover feathers and rinse the chicken inside and out. Pat chicken dry all over with paper towel. Season with salt and black pepper.
  • In a medium bowl combine all the ingredients for marinade (orange zest, lime zest, orange juice, lime juice, olive oil, garlic cloves, cumin powder, dried oregano, ground black pepper and chopped cilantro.
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  • Bake for 35-45 minutes or until chicken wings are cooked through and crispy. Note: Not all ovens are created equal so keep an eye on them at the 35-minute mark. If they are not yet cooked/crispy, continue to cook for 5-10 more minutes. They are ready when the internal temp is 165 degrees F.


MOJO GRILLED CHICKEN BREASTS RECIPE | MYRECIPES
2016-04-20 Return grill pan to high heat. Coat pan with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with remaining 1/4 teaspoon salt. Add chicken to pan; grill 5 minutes on each side or until done. Serve chicken with onion mixture, avocado slices, and lime …
From myrecipes.com
4.5/5 (6)
Calories 217 per serving
Servings 4
  • Combine 1/4 cup chopped cilantro and next 4 ingredients (through garlic) in a large bowl. Reserve 1/4 cup marinade in a medium bowl. Add 1/4 teaspoon salt and chicken to remaining marinade, turning to coat. Let stand at room temperature for 20 minutes, turning occasionally.
  • Heat a grill pan over high heat. Coat pan with cooking spray. Add onion slices to pan; grill 10 minutes, turning occasionally. Add 1/4 teaspoon salt and onions to reserved 1/4 cup marinade; cover tightly with plastic wrap. Let stand 10 minutes.
  • Return grill pan to high heat. Coat pan with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with remaining 1/4 teaspoon salt. Add chicken to pan; grill 5 minutes on each side or until done. Serve chicken with onion mixture, avocado slices, and lime wedges. Garnish with chopped cilantro, if desired.


EASY MOJO MARINADE (CHICKEN OR PORK) - EASY PEASY MEALS
2019-05-31 And ordered the Mojo Chicken, and was given the most amazing dish. The flavors blew my mind. We are talking about a chicken marinaded in oranges, limes, garlic, cilantro and more. It was a …
From eazypeazymealz.com
5/5 (15)
Total Time 10 mins
Category Marinade
Calories 20 per serving


MOJO MARINADE - CRAVING TASTY
2019-02-24 You can also use a 2:1:1 ratio of orange juice, lime and lemon juice respectively. It’s a good substitute if you don’t have grapefruit on hand, but the mix will lack the desirable bitterness. Mojo Marinade . 5 from 3 votes. Print Pin Rate. Course: Condiment, Sauce. Cuisine: Cuban. Keyword: Mojo marinade, mojo …
From cravingtasty.com
5/5 (3)
Total Time 25 mins
Category Condiment, Sauce
Calories 661 per serving
  • Heat the oil in a large sauce pan until it's medium hot, about 225F to 250F. If you don't have a thermometer, heat it over medium-high heat until the first whiff of smoke. Remove from heat.
  • Pour the juice mixture into the heated oil while constantly whisking. Do it slowly and carefully, keeping the juice bowl very low over the pan with oil. You may want to wear oven mitts to protect your hands from hot oil splashes.
  • Cool the finished marinade to room temperature. Then cover and refrigerate. The marinade can be stored in a fridge for up to 2 weeks.


CHICKEN LIME MOJO RECIPE - WEBETUTORIAL
Chicken lime mojo is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make chicken lime mojo at your home.. Chicken lime mojo may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


CHICKEN FAJITA RECIPE LIME JUICE | DELICIOUS RECIPES
Chicken Fajita Recipe Lime Juice Chicken Fajita Recipe Lime Juice - Hey everyone, welcome to our recipe page, If you're looking for new recipes to try this weekend, look no further! We provide you only the best Chicken Fajita Recipe Lime Juice recipe here. We also have wide variety of recipes to try.
From indexlicious.com


CHICKEN LIME MOJO RECIPES
Add the cooked chicken to the mojo, pineapple and orange wedges, and toss to coat. Let sit 5 minutes or up to 1 hour. Slice the chicken and serve on a platter, with the sauce poured over top and the charred pineapple and orange wedges alongside. Season to taste with salt and pepper, and sprinkle with cilantro leaves. Squeeze orange wedges over top as desired.
From tfrecipes.com


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