Spicy Cuban Mojo Chicken with Mango-Avocado Salsa recipe

Name: Spicy Cuban Mojo Chicken with Mango-Avocado Salsa
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Ingredients: ¼ teaspoon salt; ½ cup orange juice; 2 tablespoons olive oil; 1 teaspoon honey; 3 cloves garlic, chopped; 1 teaspoon cumin seed; 5 teaspoons orange juice; ½ cup diced mango; 1 fresh red chile pepper, chopped; chopped fresh cilantro to taste; 1 teaspoon lime zest; ½ avocado; 5 teaspoons lemon juice; 2 (8 ounce) boneless, skinless chicken breast halves; 1 teaspoon sweet soy sauce; ¼ cup cold, unsalted butter, cut into pieces; chopped fresh parsley to taste

Recipe Instructions

Step 1

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

Step 2

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.

Step 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.

Step 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.