Mouthwatering Paleo Cuban Lunch: Mojo-Marinated Grilled Chicken, Cilantro-Lime Rice & Crispy Plantain Chips

Allergens

None

Ingredients

• 1 whole chicken, cut into pieces
• 2 cups white rice
• 4 ripe plantains
• 1 bunch cilantro
• 1 lime
• Mojo marinade (ingredients below)
• Cilantro
• lime rice seasoning (ingredients below)
• Olive oil
• Salt and pepper

Instructions

1. Prepare mojo marinade by combining garlic, orange juice, lime juice, olive oil, cumin, salt, and pepper in a blender. Blend until smooth and creamy.
2. In a large bowl, combine chicken pieces with the mojo marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 4 hours or overnight for best results.
3. Prepare cilantro lime rice seasoning by finely chopping cilantro and zesting lime. Set aside.
4. Cook white rice according to package instructions, stirring in the cilantro lime rice seasoning during the last 5 minutes of cooking.
5. Preheat a grill or grill pan to medium high heat. Grill marinated chicken pieces until cooked through and golden brown, approximately 6 8 minutes per side.
6. While the chicken is cooking, peel plantains and cut into 1/2 inch thick slices. In a frying pan, heat olive oil over medium heat and fry plantain slices until crispy and golden, approximately 3 4 minutes per side. Drain on paper towels.
7. Serve grilled chicken with rice and crispy plantain chips, garnished with fresh cilantro and lime wedges.

Chef’s Insight

The balance of flavors in this dish is key; be sure to taste and adjust seasonings as needed.

Notes

Marinating the chicken overnight will result in a more tender and flavorful dish.