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Caribbean

Grilled Chicken with Garlicky Mojito Sauce
Ingredients
Grilled chicken gets a tropical makeover thanks to this fragrant, garlic-based mojito. Use extra-virgin olive oil for added flavor and color in the sauce. This chicken goes well with pasta or rice, both of which readily soak up any extra mojito. May be frozen and halved.
3 Tbsp. plus 2 tsp. olive oil
1 small sweet onion, preferably Vidalia, chopped
1 Tbsp. jarred minced garlic
1/3 cup tightly packed cilantro leaves
3 Tbsp. cider vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. orange juice
1/2 tsp. sea salt or kosher salt
1 tsp. sugar
1/2 tsp. freshly ground black pepper
4 (6- to 8-oz.) Taste of Inspirations Boneless Skinless Chicken Breasts, patted dry
4 sprigs of cilantro (optional garnish)
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Grilled Chicken with Garlicky Mojito Sauce

Grilled Chicken with Garlicky Mojito Sauce

Grilled Chicken with Garlicky Mojito Sauce
  • Servings:Serves 4
  • Prep Time:28 minutes
  • Cook Time:13 minutes
directions
1. Preheat grill to medium-high. While grill heats, prepare mojito sauce. In a heavy saucepan, heat oil over medium heat. Add onion and garlic and sauti until softened slightly, about 5 minutes. Remove from heat and let cool for 5 minutes.
2. In food processor or blender, pulse cilantro with vinegar and lemon, lime, and orange juices until leaves are coarsely chopped. Add onion mixture, salt, sugar, and pepper, and pulse until smooth. Pour sauce into small serving bowl or gravy boat. May be served slightly warm or at room temperature.
3. Prepare chicken. Brush each breast with oil and grill over direct heat for 4 minutes on each side. Place breasts on individual plates and slice diagonally into 8 slices. Drizzle generously with mojito sauce, serving extra sauce on the side. Garnish with sprigs of cilantro.
Source: Hannaford fresh Magazine, May - June 2009
 
 
 
 
 
 
 
 
 
 
 
 
 
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