Recipe Background
Mojo Chicken Bowl: A zesty, grilled celebration perfect for newfound drivers.
Right after passing my driving test with a look of disbelief on my instructor’s face, I wanted to celebrate my newfound freedom with something bold and zesty, just like the thrill of my first solo drive. So, I found myself in the kitchen, pulling out a can of orange juice from the fridge and rummaging through the spice cabinet for oregano. That mix of citrus and herbs seemed to capture the very essence of the breeze through an open car window. I marinated some chicken thighs, collaborating with my trusty jalapeño to add a little heat to the adventure.
Grilling was a natural choice for this newfound independence, evoking thoughts of road trips and tailgate parties. As the onions charred over the grill, releasing a smoky sweetness, I realized this dish was brewing an excitement similar to the freedom that came with my new driver's license. Letting the chicken rest was perhaps the hardest lesson in patience, much like waiting for traffic lights, but it was worth it for the juicy tenderness that emerged, which paired perfectly with creamy avocado and brightened by a sprinkle of cilantro.
In those moments, it wasn’t just a meal; it was a rite of passage. From grilled onions' smoky char to the citrusy zing in every bite, this was a celebration of all that lay ahead on the open road. Trust me, let the chicken rest before slicing. Your taste buds will thank you for it!
Ingredients
- 1 cup refrigerated orange juice
- 1/3 cup fresh oregano leaves chopped and loosely packed
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 10 medium cloves garlic finely chopped
- 1 medium jalapeño chili unseeded and thinly sliced
- 2 teaspoons kosher salt divided
- 8 (4-ounce) chicken thighs boneless and skinless
- 2 medium-size red onions sliced into 1/2-inch-thick rings
- 1 (10-ounce) package yellow rice prepared according to package directions
- 2 (6-ounce) medium avocados diced
- fresh cilantro optional, chopped
- lime wedges optional, for serving
Directions
- Stir together the orange juice, the oregano, the olive oil, the lemon juice, the lime juice, the garlic, the jalapeño, and 1 teaspoon of the salt in a large bowl.
- Add the chicken and toss it to coat.
- Cover the bowl and chill for at least 1 hour.
- Oil the grill grates.
- Preheat the grill to medium-high.
- Place the onion rings on the oiled grates and grill, uncovered, until charred on both sides, about 6-8 minutes.
- Coarsely chop the charred onions.
- Transfer the onions to a medium bowl and cover.
- Transfer the chicken from the marinade to a plate, letting the excess drip off. Sprinkle the chicken evenly with the remaining salt.
- Using tongs, transfer the chicken to the grates.
- Grill, uncovered, until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 6-7 minutes per side.
- Transfer the chicken to a clean plate and let rest for 5 minutes.
- Divide the rice, the avocados, the onion rings, and the chicken among 4 bowls.
- Garnish with the cilantro and serve with the lime wedges.
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