This Cuban Mojo Chicken is full of zesty flavors! The chicken is marinated with a bright mix of garlic, citrus, and spices that make it super tasty and juicy.
Cooking this dish always brings a smile to my face. I love serving it with rice and beans. It’s a crowd-pleaser and perfect for family dinners or a fun gathering! 🍗🌟
Ingredients & Substitutions
Chicken Thighs & Drumsticks: Bone-in, skin-on pieces keep the meat juicy and flavorful. If you prefer, you can use chicken breasts, but they’ll cook faster and may dry out.
Citrus Juices: Fresh orange and lime juice are key for that classic mojo flavor. In a pinch, bottled citrus juices can work, but fresh is always better for taste.
Garlic: Fresh garlic is essential for its robust flavor. If needed, garlic powder can stand in but won’t offer the same punch.
Herbs & Spices: Ground cumin and oregano are must-haves for authenticity. If you don’t have cumin, coriander can be a good substitute, though the taste will be slightly different.
Olive Oil: Extra virgin olive oil is best for its flavor but any cooking oil like canola or avocado works if you’re looking for a neutral option.
Vegetables: Red bell peppers add sweetness and color. Feel free to swap with other peppers or use zucchini for a different twist.
How Do I Make Sure My Chicken is Juicy and Flavorful?
The key to juicy and flavorful chicken is marinating it properly. Ensure you let the chicken soak up the marinade for as long as possible, ideally overnight. This allows the flavors to penetrate the meat.
- Use a resealable bag for easy mixing and to save space in your fridge.
- Make sure to coat the chicken evenly in the marinade before sealing.
- Once marinated, allow the chicken to come to room temperature for about 20 minutes before baking. This helps it cook evenly.
Lastly, don’t rush the cooking time! Cooking at the right temperature ensures crispy skin and tender meat. Letting it rest after baking locks in the juices, too.
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 fresh orange juice
- 1/4 cup fresh lime juice
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- Salt and black pepper to taste
For the Vegetables:
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
For Garnish:
- Fresh cilantro, chopped
- 1-2 oranges, sliced
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time for marinating the chicken, plus at least 2 hours of marinating in the fridge (or overnight for best results). Cooking in the oven will take around 45-55 minutes. Altogether, plan for about 3 hours from start to finish if marinating overnight!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a mixing bowl, whisk together the fresh orange juice, lime juice, minced garlic, olive oil, ground cumin, dried oregano, paprika, salt, and black pepper. This mixture will act as your flavorful marinade for the chicken.
2. Marinate the Chicken:
Place the chicken thighs and drumsticks into a large resealable plastic bag or a bowl. Pour the marinade over the chicken, making sure all pieces are well-coated. Seal the bag or cover the bowl and place it in the refrigerator. Let the chicken marinate for at least 2 hours, or even better, overnight to soak up all those delicious flavors!
3. Bake the Chicken:
When you’re ready to cook, preheat your oven to 400°F (200°C). On a large baking sheet, arrange the marinated chicken pieces. Scatter the sliced onions and red bell peppers around the chicken. If you like it spicy, sprinkle the crushed red pepper flakes over the veggies.
For a touch of extra sweetness, place the sliced oranges on top of and around the chicken. This will give your dish an amazing flavor!
4. Cook and Serve:
Bake the chicken in the preheated oven for about 45-55 minutes. You want the chicken to be cooked through, reaching an internal temperature of 165°F (75°C), and the skin should be nice and crispy. Once done, take the baking sheet out of the oven and let the chicken rest for a few minutes.
Before serving, garnish your beautiful chicken with fresh chopped cilantro and additional orange slices for a pop of color and flavor. Serve warm with the pan juices drizzled over the chicken. Enjoy your delicious Cuban Mojo Chicken!
Can I Use Chicken Breasts Instead of Thighs and Drumsticks?
Yes, you can substitute chicken breasts! However, be mindful that breasts cook faster and can become dry if overcooked. Check for doneness around the 25-30 minute mark, aiming for an internal temperature of 165°F (75°C).
What If I Don’t Have Fresh Citrus Juice?
No problem! You can use store-bought orange and lime juice as a substitute, but opt for 100% juice without added sugars or preservatives for the best flavor. You can also try using a couple of tablespoons of white vinegar mixed with water for a tangy kick.
Can I Marinate This Chicken for Longer Than Overnight?
While marinating overnight is ideal for flavor, you can marinate the chicken for up to 24 hours. Just be cautious with citrus juice as it can break down the meat too much if left too long, resulting in a mushy texture. If you do marinate longer, consider reducing the juice slightly.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave, or warm in the oven at 350°F (175°C) until heated through. Add a splash of orange juice to keep it moist!
