The sauce, also known as mojo criollo, requires very little chopping and provides a tangy counterpart to the cumin-rubbed chicken. Serve over white rice.
2 teaspoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon vegetable oil
1 1/2 teaspoons bottled minced garlic
1/4 cup fresh lime juice
1/4 cup orange juice
2 tablespoons honey
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
How to Make It
To prepare chicken, combine brown sugar, cumin, salt, garlic powder, and red pepper; rub over chicken. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 5 minutes on each side or until done. Remove from pan; keep warm.
To prepare sauce, add garlic to pan; sauté 30 seconds. Add juices and honey; cook 3 minutes or until slightly thickened. Remove from heat; stir in cilantro and mint. Serve with chicken.
Great tasting and easy/quick recipe.
Can substitute agave nectar for honey.
I increase garlic to better balance the citrus flavors and omit the mint, but I don't skimp on the cilantro!
Serve with brown rice and snowpeas or green beans
In a word.....excellent! The sauce does not thicken up as much as one would hope, but the flavors are divine. I've made this numerous times, but favor the grill or a grill pan, brushing the seasoned chicken breast with a hint of olive oil. The sauce can be made separate. Tonight I am serving it with a side of sauteed broccoli. We had a heavy lunch so light is key for tonight.