1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (113g) Recipe makes 4 servings
Calories 174
Calories from Fat 92		(52%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 2.4g	12%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.1g
Cholesterol 46mg		15%
Sodium 337mg		14%
Potassium 250mg		7%
Total Carbohydrate 4.5g		1%
	Dietary Fiber 0.4g	1%
	Sugars 2.8g
Protein 15.6g		31%
detailed view... how is this calculated?

people who like this recipe also like:

Baked Tilapia With Lots of Spice

By: ladypit

Chinese Fried Rice

By: Sue L

Balsamic Chicken Thighs

By: mickie49

Slow cooked BBQ Ribs (for crock pot)

By: Dreamgoddess

Ww 3 Points - Pork Chops With Cider Vinegar Glaze

By: mariposa13

Mojo Chicken

Recipe #119300 | 55 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Charlotte J
Apr 27, 2005

Chicken breast seasoned with red chili flakes and oregano. Oh yes, don't forget the garlic! Look for the sour orange juice in the ethnic section of most supermarkets. Serve a spoonful of Coco Rice With Green Onions recipe # along side each breast.

SERVES 4 (change servings and units)

Ingredients

1/2 cup orange juice, sour (fresh is ok)
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
4 chicken breast halves, skinned
cooking spray

Directions

1
Combine juices, oil, garlic, paprika, oregano, salt and chili flakes in a large zip-top plastic bag.
2
Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3 hours.
3
Preheat oven to 375 degrees.
4
Place chicken in a 13-by-9-inch baking pan coated with cooking spray.
5
Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
6
Serve with Coco Rice With Green Onions recipe #.

Questions about this recipe?

Featured Reviews for This Recipe

From: Debbb

On Jun 25, 2009

This is probably the juiciest chicken I've ever tasted!! The flavour is really good, too - a bit of a kick but not too much. I did use fresh o.j. instead of the sour.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Bergy

On Apr 20, 2009

Excellent recipe - We loved it! Marinated it for 11/2 hours. The recipe didn't say whether to discard the marinade or cook the chicken in it - I discarded it. Cut the recipe back to 2 breasts but left the marinade the same as the whole recipe. A do again recipe Thanks for posting it.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: justcallmetoni

On Jul 14, 2005

Ooooh. This was a really easy and tasty dish to prepare. I couldn't find sour orange juice so I used a 50:50 mix of orange and ruby red grapefruit juice. This worked extremely well and I would encourage others to try it if the availability of sour juice is what's stopping them for trying this recipe. My chicken breasts were grilled on my George Foreman grill. Though the recipe calls for marinading one to three hours, I had one leftover breast that sat in the fridge overnight. Even better than the first batch. Will certainly be making this one again.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Oolala

On May 9, 2006

Glad you submitted this as I was just about to add a similar one. My recipe had 2 additions: 1 1/2 tsp. shredded orange peel and 1 tsp. ground cumin. Just posting here for a variation. (my recipe was from a supermarket card)

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 5 reviews