Cuban Mojo Chicken is a tasty dish that’s full of flavor! Chicken marinated in zesty orange juice, garlic, and spices creates a bright and delicious meal that’s hard to resist.
If you’re like me, you’ll love that it’s super juicy and pairs perfectly with rice or plantains. Just make sure you have some napkins handy because it’s finger-licking good! 😋
Key Ingredients & Substitutions
Chicken: Chicken leg quarters are perfect here as they stay juicy. If you prefer, thighs or drumsticks also work well. For a lighter option, boneless, skinless chicken breasts can be used, but they may need less marinating time.
Olive Oil: Extra virgin olive oil adds great flavor, but you can substitute with avocado oil or vegetable oil if needed. Each option will provide a different taste, so choose one you like!
Citrus Juices: Fresh orange and lime juice are key to that zesty mojo flavor. If you have bottled juice on hand, it can work, but fresh is always best. You could also try grapefruit juice for a different twist.
Garlic: Fresh garlic is a must here because it infuses the marinade with flavor. If you’re in a pinch, you can use garlic powder, but you might miss some of that fresh taste.
Spices: Ground cumin and smoked paprika really enhance the dish. You can use regular paprika if you don’t have smoked, but smoked does give a nice depth. Dried thyme or Italian seasoning can replace oregano if needed.
How Do I Ensure My Chicken is Properly Marinated?
Marinating is crucial for flavor and tenderness. Make sure to allow enough time for the chicken to soak up those delicious mojo flavors. Here’s how to do it right:
- Use a large resealable bag for even coating. Remove as much air as possible for the best flavor.
- Marinate in the refrigerator for at least 2 hours; overnight is best.
- Turn the bag occasionally, or if in a bowl, flip the chicken to ensure it’s coated well.
When you’re ready to cook, remove the chicken from the marinade to prevent it from being too soggy when baking. Enjoy the juicy flavors that come through!
How to Make Cuban Mojo Chicken
Ingredients You’ll Need:
For the Marinade:
- 1/4 cup olive oil
- 1/2 cup fresh orange juice (about 2 oranges)
- 1/4 cup fresh lime juice (about 2 limes)
- 4 cloves garlic, minced
- 1 tablespoon grated orange zest
- 1 tablespoon grated lime zest
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Chicken and Veggies:
- 4 chicken leg quarters (or thighs/drumsticks)
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- Fresh cilantro, chopped for garnish
- Orange slices and lime slices for garnish (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes to prepare and at least 2 hours for marinating the chicken (overnight is best for flavor!). You will need an additional 30-40 minutes for baking. So, you can plan about 3 hours total, including prep, marinating, and cooking time.
Step-by-Step Instructions:
1. Prepare the Mojo Marinade:
In a bowl, whisk together the olive oil, orange juice, lime juice, minced garlic, orange zest, lime zest, cumin, oregano, paprika, salt, and pepper. This combination creates a zesty marinade packed with flavor!
2. Marinate the Chicken:
Place the chicken in a large resealable bag or bowl. Pour the mojo marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the bowl and marinate in the fridge for at least 2 hours—or, for the best flavor, overnight!
3. Bake the Chicken:
When you’re ready to cook, preheat your oven to 400°F (200°C). Remove the chicken from the marinade (save the marinade!) and place it on a large baking sheet. Arrange the sliced onions and bell peppers around the chicken. Drizzle half of the remaining marinade over everything, keeping the other half for basting or serving later.
4. Cooking Time:
Bake the chicken in the preheated oven for 30-40 minutes until it’s cooked through and reaches an internal temperature of 165°F (74°C). Don’t forget to baste the chicken with the reserved marinade halfway through cooking to keep it juicy!
5. Crisping the Skin (Optional):
If you want extra crispy skin, switch your oven to broil after the chicken is done baking. Broil on high for an additional 2-3 minutes, but keep an eye on it so it doesn’t burn!
6. Serve and Enjoy:
Once out of the oven, let the chicken rest for a few minutes. Garnish with fresh cilantro and, if you like, add some orange and lime slices on top. Serve hot, alongside the remaining mojo sauce for dipping. Enjoy your delicious Cuban Mojo Chicken!
Can I Use Different Cuts of Chicken?
Absolutely! While this recipe is great with leg quarters, you can use thighs or drumsticks instead. Just ensure the pieces are similar in size for even cooking. Chicken breasts work too, but they may cook faster, so check their temperature earlier.
Can I Make the Marinade Ahead of Time?
Yes, the mojo marinade can be prepared up to 3 days in advance. Store it in an airtight container in the fridge and simply marinate the chicken when you’re ready to cook. This not only saves time but also allows the flavors to deepen!
How to Store Leftovers?
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to cool it completely before freezing, and it’s best to reheat in the oven for a crispy texture!
What Can I Serve with Cuban Mojo Chicken?
This dish is delicious served with rice, black beans, or a light salad. You can also pair it with fried plantains or make soft tortillas for a fun taco night with leftover chicken!
