Mojo chicken

Mojo chicken

Mowie Kay

I love recipes in which the marinade can also be used as a sauce, as it is much less wasteful. This is loosely based on a Cuban mojo sauce and really should be made with sour oranges. If that is impossible, use one third sweet oranges, one third lemon juice, one third lime. To temper the hot, sour, salty notes of the sauce, serve with something slightly sweet such as the Lime and Coconut Rice. Fried plantain also helps with this.


Quantity Ingredient
4 boneless, skinless chicken breasts, butterflied
2 green or semi-ripe plantain
1 lime, juiced
15g butter
a few coriander leaves

For the marinade

Quantity Ingredient
1 onion, finely chopped
1 head garlic, cloves peeled and finely chopped
1 scotch bonnet or other hot chilli, deseeded and finely chopped
a small bunch coriander
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
1 teaspoon ground cumin
A pinch ground allspice
300ml sour orange juice
1 lime, Finely grated zest and juice
100ml water
50ml olive oil
sea salt


  1. Put all the marinade ingredients with plenty of salt into a food processor or blender and pulse until relatively smooth. Place the chicken breasts in a shallow dish, pour over the marinade, cover then leave in the refrigerator for several hours or overnight.
  2. When you are ready to cook the chicken, scrape off as much of the marinade as you can into a small saucepan. Heat your barbecue and grill the chicken for 3–4 minutes on each side until just cooked through. (Alternatively, use a griddle pan, making sure it is extremely hot when you start cooking; I heat mine for at least 10 minutes on a high heat.)
  3. Meanwhile, bring the marinade to the boil and simmer for 10 minutes, adding a splash of water if it looks as though it is in danger of reducing down too far – you don’t want it too syrupy.
  4. Peel the plantain (or in practice cut through and break off the skin) and cut into slices on the diagonal, dropping them into the lime juice as you slice them. Heat the butter in a frying pan until melted, then add the plantain slices. Cook until each side is golden brown. Drain on kitchen paper.
  5. Serve the chicken with the marinade, the plantain and a few coriander (cilantro) leaves as garnish.
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