I’m dying for summer. Borderline hysterical. I just feel like a better person with warm sunshine on my skin. Plus my Aerogarden  is being totally overwhelmed by my mint. So I dubbed tonight mojito night and planned out a Cuban inspired chicken dish to complement. Not that I’ve been to Cuba, but I drove through Miami once and I read an enormous amount of food literature. Please don’t flog me if this isn’t Cuban at all. It just seemed to go with the mojito.
There’s a link to the Orange Saltburst from Austin’s own Spiceburst  below. I found this company in a buy local project and loved them because I am always on the hunt for well thought gourmet food products. I highly recommend them!
It could have been spicier too. I’d definitely up the crushed red pepper next time, but if you don’t like the heat, this will add the flavor without the pain.
3 split chicken breasts
juice of 3 lemons
juice of 2 mandarins
1 c. olive oil
4 cloves garlic, crushed
1.5 tsp cumin
1.5 tsp crushed red pepper
1 tsp Orange Saltburst 
1/2 tsp fresh ground pepper
Place chicken breasts in a large ziploc bag. Add juices, oil, and spices, shake until mixed. Let marinate in fridge for 2 hours.
Preheat oven to 425. Remove chicken from bag, letting any additional marinade drip into bag, then discard. Place chicken in a glass casserole and cook until it reaches an internal temp of 165. About 40 minutes.