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FEATUR ED RE C IPE
MOJO CH I C K EN SAN DWICH WITH CA RIB BEA N SLAW
Prep Time: 10 minutes + 30 minutes to marinate
Cook Time: 6 minutes
Ingredients:
Mojo marinade:
¾ cup orange juice
½ cup chopped sweet onion
1 tsp lime zest
¼ cup lime juice
¼ cup Grand Marnier
or other orange liqueur
¼ cup olive oil
¼ cup soy sauce
2 tbsp minced garlic
2 tsp dried oregano
1-1/2 tsp ground cumin
1-1/2 tsp ground pepper
Directions:
1. For Mojo marinade: In a blender combine all ingredients and puree.
Makes 2 cups. Pour over chicken breasts in a gallon sized food storage
bag. Refrigerate for at least 30 minutes or up to 8 hours.
2. For Caribbean slaw: In a blender combine the mayonnaise, orange
juice, orange zest, lime juice, lime zest, shallot, cilantro, chilies, and
garlic. Puree. Season to taste with salt and pepper. Makes about 1-1/2
cups. In a large bowl combine the cabbage, red pepper, and pineapple.
Toss to mix. Pour the dressing over the cabbage mix and stir to coat.
Refrigerate until ready to use.
3. Preheat grill. Place chicken breasts on the grill and cook until an
internal temperature of 165F is reached, approximately 6 minutes
depending on the thickness of the chicken breast.
4. Grill buns, cut side down for about 2 minutes or until toasted.
5. Build the sandwich: Place the grilled chicken on the bun, top with the
slaw and cover with top of bun.
More recipes can be found at www.georgeforemancooking.com
Total Time: 46 minutes
Caribbean Slaw:
1 cup mayonnaise
2 tbsp orange juice
1 tsp grated orange zest
1 tbsp lime juice
Grated zest from 1 lime
1 medium shallot minced
2 tbsp minced cilantro
2 tsp chopped chipotle chilies in adobo
1 tsp minced garlic
Salt and pepper to taste
1 bag of coleslaw mix
1 red bell pepper sliced thin
1 cup pineapple chunks
6 chicken breasts, boneless, skinless
6 Kaiser rolls, sliced
Servings: 6
7
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