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Grilled Cuban Mojo Chicken Bowls

Zesty Cuban mojo-marinated grilled chicken served with rice, black beans, grilled pineapple and fried plantains for bright, savory bowls.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 3 servings

Ingredients

  • 2/3 cup orange juice
  • 3 tablespoons fresh lime juice
  • 2/3 cup olive oil
  • 1 teaspoon lemon zest
  • 2 teaspoons honey
  • 3 cloves garlic minced
  • 2 tablespoons white or yellow onion finely chopped
  • 2 teaspoons fresh ginger peeled and grated
  • 1/2 teaspoon sea salt to taste
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2/3 cup coconut oil or vegetable oil for frying plantains
  • 3 large plantains peeled and chopped into spears
  • sea salt for sprinkling fried plantains and pineapple
  • 1 pound boneless skinless chicken (tenders or breasts)
  • 1 ripe pineapple chopped into spears
  • 1 1/2 cups uncooked white rice
  • 1 14 ounce can black beans drained and rinsed
  • 1/2 cup red onion finely chopped
  • 2 vine-ripened tomatoes sliced
  • 1 ripe avocado peeled and sliced

Instructions

  • Combine the mojo sauce ingredients—orange juice, lime juice, olive oil, lemon zest, honey, minced garlic, chopped onion, grated ginger, 1/2 teaspoon sea salt, ground cumin and dried oregano—in a blender and blend until smooth.
  • Reserve about one-third of the blended mojo for serving, then place the chicken in a resealable container or bag and pour approximately 2/3 cup of the marinade over it. Seal and refrigerate to marinate 1 hour up to 8 hours.
  • Cook the rice according to package instructions while other components are prepared; keep warm.
  • Heat 2/3 cup coconut or vegetable oil in an 8–10 inch skillet over medium-high heat; there should be enough oil for the plantains to float slightly.
  • Slice the plantains into spears (or rounds) after peeling. Fry in batches until browned and soft, about 2–3 minutes per side and 4–6 minutes total, turning occasionally. Drain on paper towels and sprinkle with sea salt.
  • Heat a grill or grill pan to medium-high and brush the grates with oil. Brush pineapple spears with a little olive oil and sprinkle with sea salt, then grill 2–3 minutes per side until charred and tender. Transfer to a plate.
  • Grill the marinated chicken over medium-high heat, starting with 2–3 minutes per side to develop grill marks, then continue flipping every 1–2 minutes until cooked through. Total cook time is about 6–8 minutes for tenders or 10–12 minutes for 1-inch-thick breasts; internal temperature should reach 160°F.
  • Warm the drained black beans in a saucepan over low heat until heated through.
  • Assemble bowls: divide the cooked rice among bowls, then top with grilled chicken, grilled pineapple, black beans, fried plantains, chopped red onion, tomato slices and avocado. Drizzle reserved mojo sauce over each bowl and serve.

Equipment

  • Blender
  • resealable container or zip-top bag
  • 8–10 inch skillet
  • Slotted Spoon
  • Saucepan
  • grill (or grill pan) and brush
  • Tongs

Notes

  • Marinate chicken at least 1 hour for best flavor.
  • Peel ripe plantains by slicing the peel lengthwise to ease removal.
  • Use a thermometer to confirm chicken reaches 160°F.
  • Fry plantains in batches to avoid overcrowding the pan.
  • Reserve some mojo for drizzling over finished bowls.