Sizzling Cuban Mojo Grilled Chicken with Garlic Cauli-Rice & Mango Salsa

Allergens

None

Ingredients

• 6 bone
• in, skin
• on chicken thighs
• 1/2 cup fresh lime juice
• 1/2 cup fresh orange juice
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 medium head of cauliflower, riced
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 cups diced mango
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 jalapeno, seeds removed and finely chopped (optional)
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the lime juice, orange juice, olive oil, garlic, cumin, oregano, salt, and pepper. Mix well to create the mojo marinade.
2. Place chicken thighs in a shallow dish or resealable plastic bag and pour the mojo marinade over them. Make sure each piece is fully coated. Cover and refrigerate for at least 30 minutes, up to 4 hours.
3. Meanwhile, prepare the cauliflower rice by pulsing the cauliflower in a food processor until it resembles rice grains. In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute. Add the cauliflower rice, season with salt and pepper, cover and cook for 4 5 minutes or until tender. Set aside.
4. Next, prepare the mango salsa by combining mango, red onion, cilantro, jalapeno (if using), lime juice, salt, and pepper in a mixing bowl. Mix well to combine and set aside.
5. Preheat grill to medium high heat. Grill the marinated chicken thighs for about 7 minutes per side or until cooked through. Allow to rest for a few minutes before serving.

Chef’s Insight

To enhance the visual appeal, try using a mix of colored bell peppers for the mango salsa, adding a pop of color to each bite.

Notes

Be sure to marinate the chicken for at least 30 minutes for best flavor. You can adjust the spiciness of the mango salsa by adding or reducing the amount of jalapeno.