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Mojo-Brined Chicken Recipe


It’s no secret that fitness regimes are more fun, and much more likely to succeed if more than one person is involved, however it doesn’t just have to be the exercise part of it. It can be the diet too.
So with that said we have found a recipe for chicken that can provide a healthy meal for a group of people, or something that can make up a key part of an individuals breakfast, lunch or dinner meal. Mojo-Brined Chicken.

Chicken makes up a substantial part of many people’s diets, but there does come a time when plane old unseasoned chicken will start to get a bit repetitive, and lets face it sometimes people are just looking for an excuse to have an alternative less healthy option. However with the Mojo-Brined Chicken it provides a meal your taste buds will approve of, whilst not hurting your waistline.

To brine this chicken, we’re talking about a pie plate, a gallon freezer bag, a cup of water, and a tablespoon of salt, and that’s it. It’s a quick and small recipe that yields an insanely not-boring, juicy chicken breast flavored with citrus and garlic inspired by Cuban mojo sauce.

And as previously mentioned the chicken can be used in say a wrap for breakfast, a salad for lunch, or a curry for dinner. We’ve chosen a salad for today.


• 2.5 lbs boneless, skinless chicken breast
• 2 small valencia oranges (juice from both oranges, the zest from 1)
• Juice from 1 lime
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 cup water
• 1 Tbsp salt


1. Lightly pound the chicken breast to an even thickness.
2. Place in a gallon zip-top bag with the remaining ingredients: orange juice, orange lest, lime juice, garlic, oregano, water, and salt.
3. Seal the bag after pressing out the extra air and squeeze it a few times to mix the brine.
4. Place in a pie plate (or other walled-dish to prevent a fridge disaster should your bag spring a leak) and refrigerate for at least 4 hours (I typically do it overnight).
5. Heat your grill to medium-high, remove chicken from marinade, and grill ~6 minutes on each side.
6. Let stand for ~10 minutes before slicing.

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