This Cuban Mojo Chicken is packed with flavor! It features juicy chicken marinated in a zesty mix of garlic, citrus, and spices that brings a tropical twist to your dinner.
Honestly, the marinade is so good, you might just want to drink it! I love to serve this chicken with rice and black beans for a complete, tasty meal that feels like a vacation on a plate!
Key Ingredients & Substitutions
Chicken Thighs and Drumsticks: These cuts are great for juicy and flavorful results. If you prefer skinless or boneless pieces, you can use breast meat, but adjust the cooking time to prevent drying out.
Orange and Lime Juice: Freshly squeezed juice is best for brightness and flavor. In a pinch, bottled juice works, but be cautious of added sugars. For a twist, try using grapefruit juice for a slightly different flavor.
Garlic: Fresh garlic brings the most flavor. If you’re short on time, garlic powder can substitute, but use about 1/4 teaspoon per clove to match the flavor.
Cumin and Oregano: These spices add warmth and earthiness. You can replace dried oregano with thyme if needed, while ground coriander can be a nice addition to the spice mix for extra depth.
Cilantro: Fresh cilantro brightens the dish. If you’re not a fan, parsley works as a great substitute, adding freshness without the distinct flavor of cilantro.
How Can I Ensure My Chicken is Juicy and Flavorful?
Marinating the chicken is key for impressive flavor and tenderness. Aim to marinate for at least 2 hours, but overnight is even better. This gives the acids in the juice time to tenderize the meat while infusing it with great taste.
- After marinating, ensure you bring the chicken to room temperature before cooking. This helps it roast evenly.
- Basting the chicken with pan juices halfway through cooking keeps it moist and flavorful. Don’t skip this step!
- Let the chicken rest after taking it out of the oven. This allows the juices to redistribute, ensuring each bite is juicy.
How to Make Cuban Mojo Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs (bone-in, skin-on)
- 4 chicken drumsticks
For the Marinade:
- 1/2 cup orange juice (freshly squeezed)
- 1/4 cup lime juice (freshly squeezed)
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
For Garnish:
- 1 onion, sliced
- 1 orange, sliced
- 1 lime, sliced
- Fresh cilantro, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus a marinating time of at least 2 hours (or overnight for the best flavor). You’ll also need about 40 minutes for roasting in the oven. So, make sure to plan ahead for a fantastic meal!
Step-by-Step Instructions:
1. Make the Marinade:
In a good-sized bowl, whisk together the freshly squeezed orange juice, lime juice, minced garlic, olive oil, ground cumin, dried oregano, salt, and black pepper. This will be your flavorful marinade that gives the chicken a delicious kick!
2. Marinate the Chicken:
Take your chicken thighs and drumsticks and place them in a large resealable bag or a big bowl. Pour the marinade over the chicken, making sure every piece is well-coated. Seal the bag or cover the bowl with plastic wrap, and pop it in the fridge to marinate for at least 2 hours. If you have time, letting it sit overnight is even better!
3. Preheat and Prepare:
When you’re ready to cook, preheat your oven to 400°F (200°C). While the oven is heating, slice the onion and arrange it in a large baking dish or sheet pan. This will create a tasty base for your chicken.
4. Roast the Chicken:
Take the marinated chicken out of the fridge and place it on top of the sliced onions in the baking dish. Roast it in the preheated oven for about 35-45 minutes. You’re looking for the chicken to be golden brown and reach an internal temperature of 165°F (75°C). Remember to baste the chicken with the pan juices halfway through for extra moisture and flavor!
5. Add the Citrus for Flavor:
With about 5 minutes left to go on the cooking time, add the slices of orange and lime to the pan. This will give the dish a lovely citrus aroma and a pop of color.
6. Rest and Serve:
Once the chicken is cooked, carefully take it out of the oven and let it rest for about 5 minutes. This helps the juices redistribute, making your chicken juicy! Before serving, sprinkle some fresh chopped cilantro on top and drizzle the remaining pan juices over the chicken for the finishing touch.
Enjoy your delicious Cuban Mojo Chicken!
Can I Use Different Cuts of Chicken?
Absolutely! You can substitute chicken breasts or even bone-in, skin-on chicken legs if you prefer. Just keep in mind that cooking times may vary slightly; use a meat thermometer to ensure the chicken reaches 165°F (75°C).
What If I Don’t Have Fresh Citrus Juice?
If you don’t have fresh orange or lime juice, you can use bottled juice as a substitute, but fresh juice will give you the best flavor. If using bottled juice, reduce the amount slightly, as it may be more concentrated.
How to Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or in a 350°F (175°C) oven until warmed through. For best results, add a splash of broth or water before reheating to keep it moist.
Can I Marinate the Chicken for Longer?
Yes, you can marinate the chicken for up to 24 hours! Just ensure it’s kept refrigerated. Marinating longer will enhance the flavor, but be cautious not to exceed 24 hours, as the acid in the marinade can start to break down the meat too much.
