“Sumptuous Gluten-Free Cuban Lunch: Grilled Chicken Skewers with Mojo Sauce & Plantain Fries”
Discover the ultimate gluten-free Cuban lunch recipe with this scrumptious combination of grilled chicken skewers marinated in zesty mojo sauce and crispy plantain fries. Enjoy a rich blend of flavors and textures that will transport your taste buds to Cuba with ease.
Allergens
None
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup mojo sauce (ingredients: olive oil, garlic, oregano, cumin, orange juice, lime juice, salt)
- 3 large green plantains
- 2 tablespoons coconut oil
- Salt and pepper to taste
- 8 wooden skewers
Instructions
- In a shallow dish or resealable plastic bag, combine the chicken breasts with the mojo sauce. Marinate for at least 4 hours, preferably overnight, in the refrigerator.
- Preheat your grill or grill pan to medium high heat. Thread the marinated chicken onto wooden skewers, discarding any remaining marinade.
- Grill the chicken skewers for 6 8 minutes per side or until fully cooked and no longer pink in the center. Remove from the grill and let rest for a few minutes before serving.
- While the chicken is cooking, peel the plantains and cut them into 1/2 inch thick slices. In a large skillet, heat the coconut oil over medium high heat. Add the plantain slices and cook until golden brown and crispy on both sides, about 3 4 minutes per side. Season with salt and pepper to taste.
- To serve, place two chicken skewers on each plate, accompanied by a generous portion of plantain fries. Enjoy your delicious gluten free Cuban lunch!
Chef’s Insight
The key to perfecting this gluten-free Cuban lunch is allowing enough time for the chicken to marinate in the mojo sauce, ensuring maximum flavor absorption.
Notes
Feel free to adjust the seasoning in the mojo sauce according to your taste preferences.