Spicy Cuban Mojo Chicken w/ Mango-Avocado Salsa

Adapted from  Allrecipes

When I saw that the price of mangos had finally fallen at my local grocery store I immediately bought one with the intent of making this dish.  I love mangos and avocados, but also the sauce on this is amazing!  I served the chicken with  rice and made sure to drizzle some extra sauce on the rice too!

Ingredients:

Marinade:

• 1 tsp cumin
• 3 cloves garlic, chopped
• 1 fresh red chile pepper, chopped
• ¼ tsp salt
• 2 Tbs olive oil
• 5 tsp orange juice
• 5 tsp lemon juice
• 2 (8 oz) boneless, skinless chicken breast halves

Sauce:

• 2 Tbs olive oil
• ½ cup orange juice
• 1 tsp lime zest
• 1 tsp honey
• 1 tsp soy sauce
• 2 Tbs butter

Salsa:

• ½ cup diced mango
• ½ cup diced avocado
• Chopped fresh cilantro and parsley, to taste

Directions:

• Place the cumin, garlic, chile pepper, salt, olive oil, orange juice and lemon juice into the bowl of a blender and grind to a coarse paste.  Toss the chicken twith the marinade, then place into refrigerator and allow to marinate for at least 2.5 hours.
• Preheat oven to 350 degrees F. Heat a skillet over medium-high heat.  Cook the chicken for 2-3 minutes on each side until browned.  Place into the oven and cook for approximately 8 minutes.  When the chicken is done, remove, cover with foil and allow to rest for 3-5 minutes.
• Whisk together the olive oil, orange juice, lime zest, honey and soy sauce in a skillet over medium-high heat.  Simmer until it has reduced to 1/3 of original volume and begins to thicken. (may need to add cornstarch to help thicken.)  Remove and whisk in butter until melted.
• To serve:  top chicken with mango, avocado, drizzle with sauce and garnish with cilantro and parsley.

Notes:  Try to grill rather than bake the chicken next time.