Mojo Grilled Chicken Breasts

Name: Mojo Grilled Chicken Breasts
Yield: Serves 4 (serving size: about 4 ounces chicken, about 1/4 cup onions, and 1/4 avocado)
Ingredients: ¼ cup chopped fresh cilantro; ¼ cup fresh orange juice; ¼ cup extra-virgin olive oil; ½ teaspoon ground red pepper; 6 garlic cloves, minced; ¾ teaspoon kosher salt, divided; 1 pound skinless, boneless chicken breast halves; Cooking spray; 1 medium red onion, peeled and cut into 1/2-inch rings; 1 ripe avocado, peeled and sliced; 1 lime, cut into wedges; Chopped fresh cilantro (optional)

6 Ratings
6 Reviews

The red onions develop a nice char on the grill, but they finish cooking and develop a depth and sweetness once left to steam. Drizzle any juices from the onion mixture over the grilled chicken. Fresh cilantro and zesty lime add a refreshing brightness to this light summer meal, perfect for the whole family. For a sensitive palate, use less or omit red pepper flakes.

By Robin Bashinsky

Recipe by Cooking Light June 2016

Gallery

Credit: Jennifer Causey Styling: Mindi Shapiro Levine

Recipe Summary

Yield:

Serves 4 (serving size: about 4 ounces chicken, about 1/4 cup onions, and 1/4 avocado)

Nutrition Info

Directions

Step 1
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.

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Step 2
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.
Step 3
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.

Nutrition Facts

Per Serving:

217 calories; fat 9.8g; saturated fat 1.6g; mono fat 5.3g; poly fat 1.2g; protein 25g; carbohydrates 7g; fiber 3g; cholesterol 73mg; iron 1mg; sodium 495mg; calcium 17mg; sugars 1g.

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vedu

06/22/2017

Tried this recipe last night and became yummy!!

daneanp

03/02/2017

Super easy. Next time I will marinate the chicken longer. My daughter didn't like the onions (no surprise) but the rest of us really enjoyed this dish. Very flavorful. Served with saffron rice and some grapes. Very filling. Will make again.

foodieforpeace

02/24/2017

We used boneless chicken thighs. Marinated 30 minutes. Served with oven roasted chili potatoes and a chopped veg salad with avocado and lime vinaigrette.

carolfitz

07/29/2016

Chose this because we had everything on hand and needed something quick. Made to recipe except cut each breast half into 3 similar-sized portions (Cooks Illustrated method from their "better chicken marsala for two: cut each in half crossways then cut the thicker piece in half horizontally). Prepping this way sorta equalizes the grilling time. Served witha tomato salad, black beans & flour tortillas.

mandofan

07/01/2016

I made it on the grill and it turned out great. The onions and extra dressing really "make" the dish. Served it with sliced avocado and orange-infused black beans for a terrific meal.

Whygal

05/12/2016

I made this last night exactly as written and it was delicious! Easy and light for a warm night. I served it with the suggested Orange-Infused Black Beans which was also delicious1

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