Cuban Mojo Chicken is a flavorful dish marinated in a tasty blend of garlic, citrus, and spices. It’s juicy, zesty, and perfect for grilling or baking!
This chicken always makes me feel like I’m on a sunny beach in Cuba, even if I’m just in my kitchen. 🍗🌞 Pair it with rice and beans for a complete meal that’s easy and delicious!
Key Ingredients & Substitutions
Chicken: I recommend using leg quarters or thighs. They are juicy and flavorful. If you prefer, skinless chicken breasts work too, but you might want to adjust the cooking time.
Orange Juice: Freshly squeezed orange juice is best for vibrant flavor. If you’re short on fresh oranges, store-bought juice is fine. Just look for one without added sugar.
Lime Juice: Fresh lime juice will give you that bright kick. In a pinch, you can use bottled lime juice. I find that it sometimes lacks the zing from fresh limes, though.
Olive Oil: Extra virgin olive oil adds richness. You could substitute it with canola or avocado oil if you’re looking for a lighter option.
Spices: The spices are key to the mojo flavor. If you don’t have smoked paprika, regular paprika will work, but the smokiness will be missed. You can also play with the spice levels; I like adding a pinch of cayenne for some heat!
How Can I Ensure My Chicken is Juicy and Flavorful?
Marinating is crucial for juicy chicken! Letting it soak in the marinade for at least 2 hours, or overnight if you can, allows the flavors to infuse deeply. You can do this in a resealable bag or a bowl, whichever you prefer.
- Combine the marinade ingredients well. The acid from the orange and lime juices helps tenderize the chicken.
- When baking, arrange the chicken skin-side up. This helps keep it moist while allowing the skin to crisp up.
- Don’t forget to spoon some marinade over the chicken halfway through baking; this keeps it juicy and flavorful.
How to Make Cuban Mojo Chicken?
Ingredients You’ll Need:
For The Chicken:
- 4 to 6 chicken leg quarters or thighs
For The Marinade:
- 1 cup orange juice
- ½ cup lime juice
- ¼ cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
For The Vegetables:
- 1 onion, sliced
- 1 red bell pepper, sliced
For The Garnish:
- 1 orange, sliced
- 1 lime, sliced
- Fresh cilantro, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 45-50 minutes to bake. Plus, it’s best to marinate the chicken for at least 2 hours, or overnight if you can. Total time will be around 2 hours and 50 minutes if you let it marinate overnight.
Step-by-Step Instructions:
1. Make the Marinade:
In a mixing bowl, combine the orange juice, lime juice, olive oil, minced garlic, oregano, cumin, smoked paprika, and a pinch of salt and pepper. Mix everything together until it’s well combined. This flavorful marinade will make the chicken super delicious!
2. Marinate the Chicken:
Place the chicken pieces in a large resealable plastic bag or bowl. Pour the marinade over the chicken, making sure each piece is well coated. Seal or cover it, and then refrigerate for at least 2 hours. If you have time, letting it sit overnight will make the flavors even better!
3. Prepare to Bake:
When you’re ready to cook, preheat your oven to 400°F (200°C). Take your marinated chicken out of the fridge and arrange it on a baking sheet with the skin-side facing up. Scatter the sliced onion and red bell pepper around the chicken for added flavor and color.
4. Bake the Chicken:
Pop the baking sheet into the preheated oven and bake the chicken for about 45-50 minutes. You’ll want to make sure the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Halfway through the baking time, use a spoon to drizzle some of the marinade over the chicken to keep it moist and tasty!
5. Add the Garnish:
For the last 10 minutes of cooking, add the sliced orange and lime on top of the chicken. This will give it a lovely citrus flavor and make it look beautiful!
6. Serve and Enjoy:
Once the chicken is done baking, remove it from the oven and let it rest for about 5-10 minutes. This helps keep the juices in. Before serving, garnish with fresh chopped cilantro and drizzle some of the pan juices over the top. Now your flavorful Cuban Mojo Chicken is ready to be enjoyed!
Can I Use Different Cuts of Chicken?
Absolutely! While this recipe is great for leg quarters or thighs, you can also use chicken breasts or a whole chicken. Just keep in mind that cooking times may vary; breasts usually cook faster, so check for doneness at around 30-35 minutes.
Can I Substitute Fresh Citrus Juice?
Yes! If you don’t have fresh orange or lime juice, you can use bottled juice in a pinch. Just be sure to choose 100% juice with no added sugars for the best flavor. However, fresh juice really enhances the dish, so it’s worth the extra effort when possible!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. This keeps the chicken juicy and flavorful!
Can I Marinate the Chicken Longer?
Yes! Marinating the chicken overnight is actually recommended for maximum flavor! If you want to marinate for more than 24 hours, just keep it refrigerated, but try to use it within 48 hours for best results. This will keep the chicken tender and infused with flavor.
