Cuban Mojo Chicken is a bright and zesty dish bursting with flavor! It features juicy chicken marinated in a tangy garlic-citrus sauce that will make your taste buds dance.
Let’s face it, this chicken is like a little vacation on your plate! I love serving it with rice or plantains for a complete meal. It’s easy enough for a weeknight dinner and tasty enough for guests!
Key Ingredients & Substitutions
Chicken Thighs and Drumsticks: Bone-in, skin-on pieces add richness and moisture. If you’re looking for a leaner option, skinless chicken breasts work, but you’ll lose some flavor and moisture. You might need to adjust cooking time as well.
Fresh Orange Juice: Freshly squeezed juice brings out the best flavor. If you can’t get fresh oranges, bottled juice can substitute, but choose a variety without added sugars or preservatives for a better taste.
Lime Juice: Fresh lime juice is key for that zesty punch. If limes are out of season, you could use lemon juice as a substitution, though it will give a slightly different flavor profile.
Garlic: Minced garlic adds substantial flavor. If fresh garlic is unavailable, use 1/4 teaspoon garlic powder as a substitute, although fresh gives the best taste.
Spices: Ground cumin, oregano, and paprika are essential for authentic mojo flavor. You can swap dried oregano for Italian seasoning or use smoked paprika for a different taste dimension.
How Do I Ensure My Chicken is Tender and Juicy?
The key to juicy chicken lies in marinating and proper cooking. By allowing the chicken to soak up the marinade overnight, you give it time to absorb those fantastic flavors.
- Combine ingredients for the marinade, whisking until smooth.
- Marinate the chicken in the fridge for at least 2 hours, or better, overnight for the best flavor.
- When cooking, roast at a high temperature (400°F) to get crispy skin while keeping the inside tender. The 165°F internal temperature ensures it’s safely cooked.
Broiling at the end adds an extra crisp to the skin, making your dish even more appealing! Letting it rest before serving allows juices to redistribute for maximum tenderness.
How to Make Cuban Mojo Chicken?
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs (bone-in, skin-on)
- 4 chicken drumsticks
For the Marinade:
- 1 cup fresh orange juice (about 2-3 oranges)
- 1/2 cup lime juice (about 3-4 limes)
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
For the Vegetables:
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
For Garnish:
- Fresh cilantro
- Orange and lime slices
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time plus at least 2 hours (or preferably overnight) for marinating. After marinating, you will need about 45 minutes to cook the chicken in the oven. Altogether, it’s a perfect make-ahead meal that’s easy and delicious!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the fresh orange juice, lime juice, olive oil, minced garlic, ground cumin, dried oregano, paprika, salt, and pepper. This flavorful marinade is the secret to great mojo chicken!
2. Marinate the Chicken:
Take your chicken thighs and drumsticks and place them in a resealable plastic bag or a large bowl. Pour the marinade over the chicken until it’s well coated. Seal the bag or cover the bowl, then pop it in the fridge to marinate for at least 2 hours or, better yet, overnight for the best flavor.
3. Prepare for Roasting:
When you’re ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil to make cleanup easier. This way, your chicken won’t stick, and the juices will collect nicely on the sheet.
4. Arrange the Chicken:
Take the marinated chicken out of the fridge and place it on the prepared baking sheet, skin-side up. Surround the chicken with the sliced onion and bell peppers for added flavor and color. Pour any remaining marinade over the chicken and veggies.
5. Roast the Chicken:
Pop the baking sheet into the preheated oven and roast the chicken for about 35-45 minutes. You’ll know it’s done when the chicken is cooked through and the skin is golden brown and crispy, reaching an internal temperature of at least 165°F (75°C).
6. Broil for Extra Crispiness (Optional):
If you want an even crispier skin, switch your oven to broil and let the chicken broil for an additional 2-3 minutes, but keep a close eye, so it doesn’t burn! This step adds a delicious crunch on top.
7. Rest and Garnish:
Once cooked, take the chicken out of the oven and let it rest for a few minutes. This helps keep it juicy. Before serving, sprinkle fresh cilantro over the chicken and garnish with slices of orange and lime for a vibrant finish.
8. Serve and Enjoy!
Serve the chicken hot along with the delicious pan juices, perfect for drizzling over rice or veggies. Enjoy your flavorful Cuban Mojo Chicken!
Can I Use Other Cuts of Chicken for This Recipe?
Absolutely! You can use chicken breasts, wings, or even a whole chicken. Just keep in mind that cooking times may vary; breasts may cook quicker, while a whole chicken will take longer. Always ensure the internal temperature reaches 165°F (75°C) for safety.
What if I Don’t Have Fresh Citrus Juice?
No problem! If fresh orange and lime juice aren’t available, you can use bottled juice, but choose a brand without added sugar or preservatives for the best flavor. About 1 cup of each juice from the bottle should work well. Adjust the seasoning if needed since bottled juice can be a bit more acidic.
Can I Marinate the Chicken for Longer Than Overnight?
Yes, you can marinate the chicken for up to 24 hours. Just be careful not to exceed that time, as the acidity in the citrus juices can start to break down the meat too much, which may result in a mushy texture. For optimal flavor and texture, 6-12 hours is usually ideal!
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm in the oven or microwave until heated through. If the chicken is dry after reheating, drizzle a bit of olive oil or chicken stock to restore moisture before serving.
