Grilled Chicken Breast with Cilantro Mojo RECIPE

Grilled Chicken Breast with Cilantro Mojo | My very favorite recipes are the ones that are super simple and use basic, easy-to-find ingredients. This mouthwatering grill recipe fits the bill!

Added bonus – it’s perfect for laid-back summer evenings.

This week, my family and I are getting ready to move to a new state! There is so much to do to prepare for that, I need healthy meals that are quick! I find breakfast, lunch, and snacks to be really easy to plan and put together. Dinner has often been a challenge for me. So I grabbed my Beachbody ‘Thin Kitchen’ cookbook.

It was time to break our stale dinner time routine something refreshingly different.

I saw the recipe for Shrimp with Cilantro Mojo served appetizer style on tortilla crisps. I didn’t have shrimp on-hand. I ALWAYS have chicken breast halves in my freezer. The recipe notes that the sauce also works well with fish, meats, and poultry. So I made a simple swap.

The book also credits Cuba with the invention of this citrus-based sauce that can be used either as a dip or a marinade. Cuban food is very common and popular in Key West (did you know Key West is closer to Cuba than to Miami?!). It felt very fitting that I should try this recipe before leaving our beloved tropical paradise home.

Mojo Shrimp as shown in Cookbook

Another thing my family loves grilled: VEGGIES!
(We also love grilled fresh sliced pineapple, which would also go really nicely with this and some steamed brown rice.) If you make the meal this way, double the mojo recipe so there is extra to drizzle over your rice.

The first night we tried this, I was kind of in a hurry, and the air was HOT and sweaty and thick outside. We needed a very light but satisfying meal. So I thawed the frozen chicken breast halves and cooked up the sauce. I didn’t even have time to marinate! I brushed on some sauce just before grilling, and set some aside for dipping the cooked chicken & veggies.  I cut zucchini into thick slices, and fired up the grill.


Grilled Cilantro Mojo Chicken SkewersHere’s the recipe the way I made it. Like I said, the next night, I cooked up some brown rice and served it with the leftover chicken. I grilled some mini bell peppers to serve with it, and made an extra batch of sauce for dipping everything and to pour over the rice. This sauce is so versatile, really you can use your imagination to create a good variety of dishes with this as the ‘base’.


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Grilled Chicken with Cilantro Mojo Sauce & Grilled Zucchini
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  1. Combine orange juice, lime juice, chicken broth, garlic, 3 tsp. of he olive oil, sugar, and oregano in a small saucepan. Bring mixture to boil, reduce heat, and simmer for 5 minutes.
  2. Remove from heat, stir in cilantro and cool 5 minutes. Reserve 1/4 cup of the mojo and set aside.
  3. Pour remaining mojo into a medium bowl and add chicken breast pieces, tossing well to coat. Let the chicken marinate 15 minutes.
  4. Heat grill to medium-high heat.
  5. Drain chicken and discard remaining marinade. Place chicken onto heated grill and cook until lightly browned, about 3-4 minutes, then turn and grill until cooked completely through, about 2-3 more minutes.
  6. Place zucchini pieces onto wooden or metal skewers and brush with remaining olive oil. Grill about 1-2 minutes each side, just until crisp-tender.
Recipe Notes

Serve chicken & zucchini with reserved mojo sauce on the side for dipping.

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