This Cuban Mojo Chicken is a zesty and flavorful dish that’s hard to resist! Marinated in a tasty mix of citrus juices, garlic, and spices, it packs a punch.
I love making this for dinner, especially when the aroma fills the kitchen! It pairs perfectly with rice or grilled veggies. Trust me, your taste buds will thank you!
Key Ingredients & Substitutions
Chicken Thighs and Drumsticks: Bone-in, skin-on chicken gives the best flavor and moisture. If you prefer leaner meat, chicken breasts will work too, but they might dry out a bit. I love the richness of dark meat for this recipe.
Citrus Juices: The fresh orange and lime juices are key to that zesty flavor. If you don’t have fresh, bottled juice can work but won’t be as vibrant. You can also try lemon juice for a different tangy twist!
Garlic: Fresh garlic is a must for this dish. If you’re short on time, garlic powder can substitute in a pinch (use about 1/8 teaspoon per clove), but fresh really packs a punch of flavor.
Spices: The cumin, oregano, and smoked paprika are essential for authenticity. If you don’t have smoked paprika, regular paprika plus a tiny dash of cayenne can give a bit of heat and depth.
Bell Peppers: These veggies add sweetness and color. Feel free to swap for other sweet peppers or even add zucchini. I love using a mix because it looks so pretty and tastes great!
What’s the Best Way to Marinate Chicken for Flavor?
Marinating chicken is all about letting those flavors soak in. For this recipe, you need to allow time for the marinade to work its magic, so here’s how:
- Whisk all the marinade ingredients together nicely, making sure the garlic is well mixed in.
- When you add the chicken, really get in there and coat every piece. The longer, the better! Aim for at least 2 hours, but overnight is best.
- Cover the bowl tightly and keep it in the fridge. This helps the chicken stay juicy and flavor-packed.
Remember to save some marinade before adding the chicken! It can be drizzled over the veggies before roasting. Happy cooking!
Delicious Cuban Mojo Chicken
Ingredients You’ll Need:
For The Chicken:
- 4 chicken thighs (bone-in, skin-on)
- 4 chicken drumsticks (bone-in, skin-on)
For The Marinade:
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- Salt to taste
For The Veggies:
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 lime, cut into wedges
- 1 orange, cut into wedges
For Garnish:
- Fresh cilantro for garnish
How Much Time Will You Need?
This mouthwatering Cuban Mojo Chicken will take about 15 minutes to prepare and at least 2 hours for marinating (preferably overnight). Baking will take around 35-45 minutes. So, plan for about 2 hours and 60 minutes total when you count in marinating and cooking time.
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, gather your fresh orange juice, lime juice, olive oil, minced garlic, ground cumin, dried oregano, smoked paprika, black pepper, and salt. Whisk everything together until it’s well mixed. This will be the flavorful marinade for your chicken!
2. Marinate the Chicken:
Next, add the chicken thighs and drumsticks to the marinade. Make sure every piece is well covered—you can even give them a gentle massage with your hands. Cover the bowl and pop it in the fridge for at least 2 hours. Overnight is even better, as it allows the flavors to really soak into the chicken.
3. Prepare for Baking:
When you’re ready to cook, preheat your oven to 400°F (200°C). On a large baking sheet, spread out the sliced onions and bell peppers to create a colorful bed for the chicken. Lay the marinated chicken pieces right on top of those veggies!
4. Add More Flavor:
Don’t waste any of that delicious marinade! Pour any left over marinade over the chicken. Then, add the lime and orange wedges around the chicken for extra flavor as they roast.
5. Bake the Chicken:
Place your baking sheet in the preheated oven and let it bake for about 35-45 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the skin gets nice and crispy. If you want, halfway through, you can baste the chicken with the juices from the pan for extra moisture and flavor.
6. Serve and Enjoy:
Once the chicken is done, remove it from the oven and let it rest for a few minutes. If you like, drizzle some fresh lime or orange juice on top before serving. Garnish with fresh cilantro, and there you go! Serve warm with the pan juices for drizzling. Enjoy your delightful Cuban Mojo Chicken!
Can I Use Boneless Chicken for This Recipe?
Yes, you can use boneless chicken thighs or breasts! Just keep in mind that boneless pieces may cook faster, so start checking for doneness around the 25-30 minute mark to prevent overcooking.
What Can I Use Instead of Fresh Citrus Juices?
If you don’t have fresh orange or lime juice, bottled juice can work in a pinch. Look for 100% juice with no added sugars or preservatives for the best flavor. However, fresh juices provide a brighter taste, so consider using them if possible!
How Can I Store Leftover Mojo Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 20 minutes or until heated through, adding a splash of chicken broth if the chicken seems dry.
Can I Marinate the Chicken Longer than Overnight?
Yes, you can marinate the chicken for up to 24 hours. Just be cautious with acidic marinades like this one, as marinating for too long can break down the meat fibers and make them mushy. Aim for about 12-24 hours for best results!
