Home > Food > Recipes > Grilled Super-Fiery West indian Chicken Breasts with Sour Orange Mojo

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:

Grilled Super-Fiery West indian Chicken Breasts with Sour Orange Mojo

Categories: Entertaining, On the Grill, Spicy
Type: Main Dishes

This flavorful spice paste forms a super-hot and spicy crust on the outside of tender chicken breasts, and is an ideal dish if you like chicken, but are tired of the usual ways of preparing it.

Serves: Serves 4


  • 4 boneless, skinless full chicken breasts, 10-12oz (300-350g) each
  • 1/3 cup yellow mustard
  • 4 Scotch bonnet chile peppers, stemmed
  • 1 tablespoon peeled and minced fresh ginger
  • 1 tablespoon good-quality curry powder
  • 1/4 cup roughly chopped scallions, white and green parts
  • Kosher salt and freshly cracked black pepper to taste

The mojo

  • Juice of 2 oranges (about 1 cup)
  • 1/3 cup distilled white vinegar
  • 1/3 cup olive oil
  • 2 tablespoons roughly chopped fresh oregano
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh chili pepper of your choice
  • Kosher salt and freshly cracked black pepper to taste

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!


  1. Place the chicken breasts in a large, shallow bowl. Combine the mustard, chiles, ginger, curry powder, scallions, and salt and pepper in a blender or food processor and purée; pour over the chicken, turning each piece to coat. Cover and refrigerate for 1 hour, turning once or twice if you remember.
  2. While the chicken marinates, build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
  3. Combine all the mojo ingredients in a medium bowl, mix well, and set aside.
  4. Place the chicken breasts on the grill directly over the coals and cook, turning once, until they are opaque all the way through (7-9 minutes per side). To check for doneness, poke the chicken with your finger to test its firmness (see The "hand method"); if you're unsure, make a small cut in the thickest part of the largest breast to be sure that it is opaque all the way through.
  5. To serve, arrange the chicken breasts on a serving platter and spoon the mojo over them.

excerpted from:

Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now


Cooking Tips

Loading the player...

More Videos:

© 2000-2016  Sandbox Networks, Inc. All Rights Reserved.