Grilled Mojo Chicken with Pineapple Salsa Recipe
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Yield:
4 servings
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Total Time:
47 mins
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Prep Time:
20 mins
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Cook Time:
27 mins
Ingredients
- Salsa
- 2 cups diced fresh pineapple, 1/2-inch cubes
- 1/2 cup diced red bell pepper
- 2 tablespoons finely diced red onion
- 2 tablespoons finely minced jalapeno pepper, seeds removed
- 2 tablespoons fresh minced cilantro OR parsley
- 2 tablespoons orange juice
- 2 teaspoons lime OR lemon juice
- Chicken
- 4 boneless skinless chicken breasts (5 to 6 ounces each)
- 1/4 cup Mazola® Corn Oil
- 1/4 cup orange juice
- 1/4 cup lime OR lemon juice
- 2 teaspoons garlic minced
- 1 teaspoon salt
- 1/2 teaspoon ground cumin seed
- 1/2 teaspoon crushed oregano
- 1/2 teaspoon red crushed pepper
Instructions
- Salsa: Combine all salsa ingredients in a mixing bowl and stir to combine. Cover and refrigerate until ready to use.
- Chicken: Lightly pound chicken breasts, one at a time, to an even thickness of about 3/4-inch. Place in a large resealable plastic bag.
- Combine oil, orange juice, lime juice, garlic, salt and spices in a small bowl and whisk until combined. Pour the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
- Preheat grill to medium heat or about 350°F.
- Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer chicken to a serving plate. Spoon pineapple salsa over grilled chicken and serve immediately.
