Cuban Mojo Chicken is a delicious dish packed with flavors! It’s marinated in a zesty mix of orange juice, garlic, and spices, making it juicy and tender. Perfect for a family dinner!
I love how easy it is to whip up this chicken. Just let it soak up that tangy goodness and then grill or bake it. You won’t believe how yummy your kitchen will smell! 😋
Key Ingredients & Substitutions
Chicken Thighs or Drumsticks: I love using thighs for their rich flavor and moist texture. Drumsticks are also a great choice for a hands-on meal! If you’re looking for a leaner option, boneless skinless chicken breasts can work, but they need careful cooking to avoid drying out.
Olive Oil: Extra virgin olive oil adds a wonderful depth of flavor. If you need a substitute, avocado oil is a good alternative, providing a similar taste and high smoke point, ideal for baking.
Citrus Juices: Fresh orange and lime juices are key for that tangy mojo flavor. If you’re fresh out, bottled juices can work in a pinch, but fresh really makes a difference in taste. You could also use lemon juice instead of lime for a slightly different zing.
Spices: The cumin, oregano, and smoked paprika blend beautifully together. If you don’t have smoked paprika, regular paprika is fine. Additionally, a pinch of chili powder can add some heat if that’s your thing!
How Do You Get The Best Flavor From Marinating Chicken?
Marinating chicken is essential for creating flavor. For the best results, follow these tips:
- Make sure to marinate the chicken for at least 1 hour, but if you can, aim for overnight. This allows the flavors to penetrate deeply.
- Use a zip-top plastic bag or a bowl to coat the chicken evenly. If using a bowl, cover it to prevent the marinade from spilling.
- Always refrigerate while marinating to keep the chicken safe.
- Before cooking, let the chicken come to room temperature for about 15 minutes to ensure even cooking.
How to Make Cuban Mojo Chicken?
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4-6 chicken thighs or drumsticks
- 1/4 cup olive oil
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Vegetables and Garnish:
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 orange, sliced (for garnish)
- 1 lime, sliced (for garnish)
- Fresh cilantro for garnish
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and at least 1 hour for marinating. Then, you’ll bake it for about 30-40 minutes. So, plan for around 2 hours total if you’re marinating for an hour, or longer if you’re letting it marinate overnight for extra flavor!
Step-by-Step Instructions:
1. Make the Marinade:
Start by getting a large bowl and whisking together the olive oil, fresh orange juice, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, salt, and pepper. This mixture is your yummy marinade that will flavor the chicken!
2. Marinate the Chicken:
Now, take your chicken thighs or drumsticks and add them to the bowl with the marinade. Make sure each piece is well coated. Cover the bowl and let it sit in the fridge. The longer you let it marinate—preferably overnight—the more flavor it will soak up!
3. Prepare for Baking:
When you’re ready to cook, preheat your oven to 400°F (200°C). In a large baking dish or on a sheet pan, arrange the sliced onion and bell peppers to create a bed for your chicken. This will add extra flavor while it cooks!
4. Bake the Chicken:
Take the marinated chicken out of the fridge and place the pieces on top of the vegetables in the baking dish. Pour any leftover marinade over the chicken to keep it moist while cooking. To add a fresh twist, scatter the orange and lime slices over the top. Now, pop it in the preheated oven and bake for 30-40 minutes. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.
5. Finishing Touches:
Once baked, pull your delicious chicken out of the oven and let it rest for a few minutes. This helps the juices settle so it stays tender! Before serving, garnish with fresh cilantro for a burst of color and flavor. Serve with the pan juices for an extra zing. Enjoy your Cuban Mojo Chicken!
Can I Use Boneless Chicken for This Recipe?
Absolutely! You can substitute boneless, skinless chicken thighs or breasts. Just keep in mind that boneless chicken may cook faster; check the internal temperature at around 25-30 minutes to avoid overcooking.
What If I Don’t Have Fresh Citrus Juice?
If you don’t have fresh orange or lime juice, you can use bottled juice, but fresh really makes a difference in flavor! Alternatively, you can substitute with a 50/50 mix of apple cider vinegar and water, adjusting to taste. Just use a bit less as it’s more acidic.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. If you want to reheat, do so in the oven at 350°F until warmed through to maintain the chicken’s texture, or you can use the microwave, but be careful not to overheat!
Can I Make This Recipe Ahead of Time?
Yes, you can prepare and marinate the chicken up to 24 hours in advance! Just make sure to keep it refrigerated. When you’re ready to bake, it’ll save you time and enhance the flavors even more!
