Cuban Mojo Chicken is a tasty dish packed with zesty flavors. The chicken is marinated in a mix of garlic, citrus juice, and spices, making it juicy and aromatic!
I love how the tangy marinade adds a kick to the chicken. It’s perfect for BBQs, and leftovers are great in wraps or salads. Who doesn’t enjoy a bit of sunshine on their plate? ☀️
Key Ingredients & Substitutions
Chicken Thighs and Drumsticks: Bone-in and skin-on chicken works best for juicy and flavorful results. You can use bone-in chicken breasts if you prefer, but make sure to adjust the cooking time as they can dry out faster.
Citrus Juices: Fresh orange and lime juices are key for that zesty mojo flavor. If you’re out of oranges, you can use more lime juice or try grapefruit juice for a twist! Bottled juices can work in a pinch, but fresh is always best.
Garlic: Fresh garlic gives a punch of flavor; however, if you’re in a hurry, garlic powder can substitute—just use about 1 teaspoon instead. I always recommend fresh whenever possible for maximum taste.
Olive Oil: This adds richness to the marinade. If you’re looking for lighter options, avocado oil can be a great substitute since it has a mild flavor and is good for high-heat cooking.
Spices: Cumin and oregano give the dish its unique flavor profile. If you don’t have cumin, try coriander for a different taste. Oregano is usually easy to find, but feel free to use Italian seasoning as it contains a mix of herbs.
How Do You Ensure Perfectly Roasted Chicken?
The key to perfect roasted chicken is balancing marinating and cooking times. Marinating the chicken longer enhances flavor, so aim for overnight if you can. When roasting, use a baking dish with a bit of space for good air circulation, which will help the skin crisp up.
- Preheat your oven thoroughly; this helps to form a nice crust.
- Place the chicken skin-side up on the veggies; this way, the drippings keep the veggies tasty.
- Check the chicken’s temperature using a meat thermometer—165°F (74°C) is your target for safe and juicy chicken.
Also, if the skin isn’t browning as much as you’d like, switch the oven to broil in the last few minutes to achieve a nice crispy finish. Just watch it closely to avoid burning!
How to Make Cuban Mojo Chicken
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 bone-in, skin-on chicken thighs and drumsticks
- 1/2 cup fresh orange juice (about 2 oranges)
- 1/4 cup fresh lime juice (about 2 limes)
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Vegetables and Garnish:
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and at least 2 hours for marinating. After that, you will need 40-50 minutes to roast the chicken in the oven. If you can, marinate the chicken overnight for even more flavor!
Step-by-Step Instructions:
1. Make the Marinade:
In a mixing bowl, combine the fresh orange juice, lime juice, minced garlic, olive oil, cumin, oregano, smoked paprika, salt, and pepper. Whisk everything together until well mixed. This is your marinade, packed with flavor!
2. Marinate the Chicken:
Take the chicken pieces and place them in a large resealable bag or a shallow dish. Pour the marinade over the chicken, making sure all the pieces are coated. Seal the bag tightly or cover the dish, and then pop it in the refrigerator for at least 2 hours, or ideally overnight. Letting it marinate will make your chicken extra tasty!
3. Prepare to Roast:
When you’re ready to cook, preheat your oven to 400°F (200°C). While the oven is heating, get a large baking dish or sheet pan. Spread the sliced onions and bell peppers evenly across the bottom of the dish—this will create a nice base for your chicken to rest on while roasting.
4. Roast the Chicken:
Take the marinated chicken out of the fridge. Arrange the chicken pieces on top of the sliced vegetables in the dish. Pour any leftover marinade over the chicken to keep it juicy. To make it look pretty and to enhance the flavor, place some orange slices around the chicken as well.
5. Cooking Time:
Pop the dish in the preheated oven and roast the chicken for about 40-50 minutes. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy.
6. Serve with Style:
Once done, take the chicken out of the oven and sprinkle some fresh cilantro on top for a beautiful presentation. Serve it with the pan juices drizzled over the chicken to add extra flavor. Enjoy your delicious Cuban Mojo Chicken!
Can I Use Different Cuts of Chicken?
Absolutely! You can use boneless chicken breasts or thighs, but keep in mind that cooking times may vary. Boneless chicken will typically cook faster, so check for doneness around 25-30 minutes, aiming for an internal temperature of 165°F (74°C).
What If I Don’t Have Fresh Citrus Juices?
No worries! You can use store-bought orange and lime juices as a substitute, but opt for 100% juice without added sugars for the best flavor. In a pinch, lemon juice can replace lime juice, although the flavor will slightly differ.
Can I Marinate the Chicken for Longer?
Yes, you can marinate the chicken for up to 24 hours in the refrigerator. Just be cautious not to exceed this time, as the acid in the citrus juices can begin to break down the chicken, making it mushy.
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or microwave it briefly, ensuring each piece is heated evenly without drying out.
