Citrusy Mojo Chicken

The photo shows the chicken with Sweet Potato Oven Fries as a side. Delicious!  Barb L.

Serves: 4


1 orange (zest first, then squeeze for juice)

2 limes (zest first, then squeeze for juice)

¼ cup minced fresh flat-leaf parsley, divided

1 Tbs. minced fresh oregano or 1 tsp dried

1 Tbs. minced fresh thyme or 1 tsp dried

3 garlic cloves, minced

2 tsp. ground cumin

1/4 cup Flying Olive Extra Virgin Olive Oil. Suggestions: Blood Orange, Persian Lime, Lemon, Garlic, Gremolata, or a Combination depending on which flavors you want to enhance

4 boneless, skinless chicken thighs or breast halves, about 1 1/2 lb. total

Salt and freshly ground pepper, to taste


Marinate the chicken:
Grate 2 tsp. zest from the orange and squeeze 1/3 cup juice. Grate 1 tsp. zest from the limes and squeeze 1/4 cup juice. Save any extra zest for garnishing before serving.

In a medium bowl, stir together the orange and lime zests and juices, 2 Tbs. of the parsley, the oregano, thyme, garlic and cumin. Stir in the Flying Olive Extra Virgin Olive Oil or Combination of Choice. Pour the marinade into a shallow glass or ceramic dish just large enough to hold the chicken in a single layer or a zip-lock bag, Season the chicken generously with salt and pepper. Add the chicken to the marinade and turn to coat. Let stand at room temperature for 10-20 minutes, or cover and refrigerate for up to 2 hours.

Cook the chicken:
Prepare a medium-hot fire in a grill and oil the grill rack. Or, preheat a broiler.

Remove the chicken from the marinade, discarding the marinade. Place the chicken on the grill rack, or put on a baking sheet and place under the broiler. Cook, turning once, until opaque throughout, 10 to 14 minutes total, depending on the thickness of the chicken breasts you’re using. When done, divide the chicken among 4 plates, sprinkle with the remaining 2 Tbs. parsley and any remaining zest. Serve immediately.

Submitted by Barb L.