Cuban Grilled Chicken Breasts w/ Mojo

When the hint of warmer weather starts to tease me, I like to fix a batch of this island-inspired chicken and toss it on the grill for a preview of warmer months ahead. Excellent with our Cuban Black Beans and our Jicama Slaw!

Marinade:
Juice from two oranges
Juice from two limes
1 orange, zested
1 lime, zested
1/2 cup finely chopped fresh oregano
12 cloves garlic, coarsely chopped
1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper

Mojo Dipping Sauce:
8 cloves garlic
3 TABLEspoons chopped fresh cilantro leaves
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil
salt and pepper to taste
6 chicken breast halves, boneless & skinless

Place chicken breasts in a zip top bag. Combine marinade ingredients and pour over chicken. Seal bag, pressing out as much air as possible. Place in refrigerator and let the chicken marinate for 2 hours.

To make Mojo sauce, smash garlic and cilantro with a few pinches of salt to make a paste. This can be done in a mortar and pestle or on a cutting board with the side of a large knife. Place paste in a small bowl and add orange juice, lime juice and olive oil. Stir to combine and place in the refrigerator until ready to use.

Once chicken has marinated, heat an oiled grill or grill pan over medium-high heat. Remove chicken breasts from marinade and place on grill. Cook for 4-6 minutes on each side or until juices run clear.

Serve grilled chicken breasts with Mojo sauce.