Cuban Mojo Chicken is a juicy and zesty dish that’s full of flavor! It’s marinated in a mix of garlic, citrus juices, and herbs that make it super tasty.
Every bite packs a punch, thanks to that citrusy mojo sauce. I love serving this with rice and beans for a complete meal—yum!
Key Ingredients & Substitutions
Chicken Thighs and Drumsticks: Bone-in, skin-on chicken pieces are best for juicy, flavorful results. If you prefer, you can use boneless chicken pieces; just adjust the cooking time since they cook faster.
Olive Oil: This adds healthy fat and flavor. If you’re looking for a different taste, avocado oil works great too, or use sunflower oil for a neutral option.
Citrus Juices: Freshly squeezed orange and lime juices are key to the marinade’s brightness. If you’re in a pinch, bottled juices will do, but fresh is always better for flavor.
Garlic: Fresh minced garlic gives a punch. If you’re short on fresh garlic, garlic powder can substitute in smaller amounts for flavor, though it won’t be as strong.
Spices: Ground cumin and oregano are essential for that distinct Cuban flavor. If you don’t have cumin, coriander can be a good alternative. Oregano can be replaced with Italian seasoning if needed.
How Do I Create Flawlessly Juicy Chicken?
Marinating the chicken is where the magic happens. Allowing the chicken to soak up the marinade for at least 2 hours (but overnight is best) ensures it becomes juicy and infused with flavor. Here’s how to marinate effectively:
- Combine all marinade ingredients well.
- Place chicken in a resealable bag or a bowl, add marinade, and securely seal or cover.
- Store in the refrigerator, turning occasionally for even marination if it’s in a bag.
Cooking at a high temperature (425°F) helps achieve that nice golden-brown skin while keeping the chicken moist inside. Always check that your chicken reaches an internal temperature of 165°F for safety!
How to Make Cuban Mojo Chicken?
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 chicken thighs (bone-in, skin-on)
- 4 chicken drumsticks
- 1/4 cup olive oil
- 1/4 cup orange juice (freshly squeezed)
- 1/4 cup lime juice (freshly squeezed)
- 5 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional for heat)
For the Vegetable Bed and Garnish:
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 orange, sliced (for garnish)
- 1 lime, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious Cuban Mojo Chicken will take about 15 minutes of prep time and at least 2 hours of marinating time (preferably overnight). You’ll need an additional 35-45 minutes for baking in the oven. So, plan for a total of at least 2 hours and 50 minutes, but the longer you marinate, the tastier it gets!
Step-by-Step Instructions:
1. Make the Marinade:
In a bowl, whisk together the olive oil, orange juice, lime juice, minced garlic, ground cumin, dried oregano, paprika, black pepper, salt, and cayenne pepper if you like a little heat. This mix will give your chicken a lot of flavor!
2. Marinate the Chicken:
Place the chicken thighs and drumsticks into a large resealable plastic bag or a dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, or even better, overnight. This allows the flavors to really soak in!
3. Prepare for Baking:
When you’re ready to cook, preheat your oven to 425°F (220°C). On a large baking sheet, arrange the sliced onion and bell peppers to create a colorful bed for the chicken. Lay the marinated chicken pieces on top of the veggies, so they can cook together. If there’s any leftover marinade, pour that over the chicken and veggies too. Top everything with the orange and lime slices for extra zest!
4. Bake the Chicken:
Put the baking sheet in the preheated oven and bake for 35-45 minutes. You’re looking for the chicken to be cooked through and nicely golden-brown. To check if it’s done, the internal temperature should reach 165°F (75°C).
5. Garnish and Serve:
Once the chicken is cooked, take it out and let it rest for a few minutes. This helps the juices settle. Just before serving, sprinkle fresh cilantro on top for a pop of color and flavor. Enjoy your vibrant Cuban Mojo Chicken!
Can I Use Different Cuts of Chicken?
Absolutely! You can substitute bone-in, skin-on chicken thighs and drumsticks with other cuts like chicken breasts or wings. Just remember that cooking times may vary; boneless cuts will cook faster, so keep an eye on the internal temperature to ensure it’s at least 165°F (75°C).
What If I Don’t Have Fresh Citrus Juices?
No problem! You can use bottled orange and lime juice in a pinch. Just make sure to check the labels for added sugars or preservatives. If using bottled juice, try to stick to the same measurements and adjust to taste if necessary.
How Can I Adjust the Spice Level?
If you prefer a milder dish, simply omit the cayenne pepper, or reduce the amount to your desired heat level. If you want to amp up the spiciness, consider adding a bit of hot sauce or a dash of chili flakes to the marinade for an extra kick!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat the chicken in the microwave or oven until warmed through. For best results, reheat in the oven at 350°F (175°C) to maintain crispy skin!
