5 cloves garlic, minced
1/2 teasponn salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3/4 cup fresh sour orange juice, or 1/2 cup fresh lime juice and 1/4 cup fresh orange juice
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
2 large boneless, skinless, chicken breasts, cut into halves
1/2 cup fresh cilantro or flat leaf parsley, chopped (for serving)

1. Using a mortar and pestle, mash the garlic, salt, cumin, oregano, and thyme into a paste. Slowly stir in the orange juice and the olive oil. Correct the seasoning, adding salt or pepper to taste. The mixture should be highly seasoned. If you don't have a mortar and pestle, puree the ingredients in a blender. Put some of the marinade aside to use later for dipping.
   
2. Transfer the mojo marinade to a non-reactive baking dish and add the chicken breasts. Cover the dish and marinate the chicken for 1 hour in the refrigerator.
   
3. Preheat the grill to high.
   
4. Grill the chicken breasts over high heat until just cooked, about 3 minutes per side, basting with the mojo marinade. Do not baste the last 2 minutes. Sprinkle the chicken breast with the chopped cilantro and serve with fried sweet plantains, black beans, and white rice. Spoon a little of the mojo that was set aside earlier over the chicken and serve the rest on the side for dipping.

Yeild: 4 servings (M)