Cuban Mojo Chicken

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 4 large boneless chicken breasts (or use thighs)
• 1 cup mojo marinade (see notes and post for the recipe)
• 1 cup mojo marinade (see notes and post for the recipe)
• 2 tbsp maple syrup (other sweetener, optional)

Method

1. Place the chicken breast (one at a time) on a chopping board and cover with saran wrap (cling film).
2. Use a meat mallet or tenderiser to smash the chicken all over (this will help the chicken to cook quicker and tenderise it) repeat this step with the other fillets
3. Use a fork to prick the flesh of each piece of chicken.
4. Place the chicken in a large bowl (or zip bag) and pour the marinade over the chicken until it is completely covered. If you are using a zip lock bag, give it a good shake.
5. Cover (if using a bowl) and refrigerate for 4-6 hours
6. While the chicken is marinating, get your dressing ready by place it in a frying pan on medium heat and simmering for 2-3 minutes along with the maple syrup (if using).
7. Remove the pan from the heat, once cool blitz in a blender if you want a smooth dressing and set aside.
8. When you are ready to cook, remove the fillets from the bowl/bag and discard the contents.
9. Preheat a grill, broiler, outdoor grill on high heat
10. Lightly spray your grill grates with oil
11. Add you chicken to the grill and reduce the heat to medium
12. Sear each side of the chicken (should take about 5-7) minutes until juices from clear (temp 165 F or 75 C)
13. Serve with the mojo dressing