Grilled Mofongo-Stuffed Chicken with Garlic Mojo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Juicy grilled chicken breasts stuffed with traditional Puerto Rican mofongo made from fried plantains and garlic, served with a zesty garlic mojo sauce. This caribbean-inspired chicken ready in about 45 minutes pairs chicken breasts, green plantains, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, boneless and skinless chicken breasts
• 3 medium, peeled and cut into 1-inch pieces green plantains
• 6 cloves, minced garlic cloves
• 4 tablespoons olive oil
• 1/2 cup, crushed pork cracklings (chicharrón)
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons lime juice
• 1/4 cup chicken broth
• 2 tablespoons butter

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add 6 minced garlic cloves and sauté for 1 minute until fragrant but not browned. Add 3 cups peeled and cut green plantains and cook, stirring occasionally, for 8-10 minutes until tender and lightly golden.
2. Step 2: Transfer the cooked plantains and garlic to a mortar and pestle or a bowl. Add 1/2 cup crushed pork cracklings, 1 teaspoon salt, and 1/2 teaspoon black pepper, and mash together until combined but still chunky. Set this mofongo mixture aside.
3. Step 3: Preheat grill to medium-high heat (around 400°F). Carefully butterfly 4 boneless, skinless chicken breasts by slicing horizontally almost to the edge and opening like a book. Season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
4. Step 4: Spoon the mofongo mixture evenly into each chicken breast pocket and press gently to secure. Brush the outside of each stuffed chicken breast with 1 tablespoon olive oil.
5. Step 5: Grill the stuffed chicken breasts for 6-7 minutes per side or until the internal temperature reaches 165°F and the chicken is cooked through with nice grill marks.
6. Step 6: Meanwhile, melt 2 tablespoons butter in a small saucepan over medium heat. Add remaining 1 minced garlic clove, 1 tablespoon lime juice, and 1/4 cup chicken broth. Simmer for 3 minutes until flavors meld and sauce thickens slightly.
7. Step 7: Serve the grilled mofongo-stuffed chicken drizzled with the garlic mojo sauce for a vibrant and hearty Puerto Rican-inspired main dish.