Cuban Mojo Chicken is packed with zesty flavor! This dish features marinated chicken, bursting with citrusy goodness from lime and orange, mixed with tasty garlic and spices.
I love how simple it is to make! Just marinate, then grill or bake. The result? Juicy chicken that smells amazing and tastes even better! Perfect for any dinner! 🍗
Key Ingredients & Substitutions
Chicken: Chicken leg quarters give you juicy meat and flavor. You can use thighs and drumsticks if that’s what you have. Boneless chicken works but may need less cooking time. I find the skin-on option gets crispier!
Orange & Lime Juice: Fresh juice is key for that tropical flavor! If fresh isn’t available, bottled juice can work, though it may lack the zing. Some like to mix in a bit of lemon juice for extra brightness. Don’t forget to zest your oranges before juicing for added flavor!
Spices: Cumin and oregano give a great depth to the dish. If you don’t have cumin, smoked paprika can be a tasty substitute. I also appreciate adding a pinch of red pepper flakes if you like heat. Experiment with what you enjoy!
Cilantro: Fresh cilantro is perfect for garnish, adding freshness. If you’re not a fan, parsley is a nice substitute. I love how it gives a different but pleasant flavor that complements the dish.
How Do I Get the Chicken Skin Crispy?
Crispy skin can elevate your mojo chicken. Here’s how to ensure it turns out perfectly:
- Pat the chicken dry with paper towels before marinating to remove excess moisture.
- Make sure your oven is preheated to 400°F (200°C); this high heat helps crisp up the skin.
- Arrange the chicken on the veggies in a single layer for even cooking and maximum crispy texture.
- Don’t cover the chicken while it bakes; this keeps the heat circulating around the skin.
Let the chicken rest for a few minutes after taking it out of the oven—this helps keep the juices inside. Enjoy your meal!
How to Make Cuban Mojo Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 chicken leg quarters (or thighs and drumsticks)
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
For the Marinade:
- ½ cup fresh orange juice (about 2-3 oranges)
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
For Garnish:
- 1 orange, sliced
- 1 lime, sliced
How Much Time Will You Need?
This delicious Cuban Mojo Chicken takes about 15 minutes to prep and at least 1 hour to marinate, with an additional 40-45 minutes of cooking time. If you can, marinate overnight for even more flavor! Overall, expect about 2 hours from start to finish to enjoy this flavorful dish.
Step-by-Step Instructions:
1. Marinating the Chicken:
Start by preheating your oven to 400°F (200°C). In a large bowl, mix together the fresh orange juice, lime juice, olive oil, minced garlic, ground cumin, dried oregano, salt, and black pepper. This will be your marinade. Once it’s well combined, add the chicken leg quarters to the bowl, making sure they are fully coated in the marinade. Cover the bowl and place it in the fridge. Let it marinate for at least 1 hour, but overnight is best for maximum flavor!
2. Preparing the Baking Sheet:
When you’re ready to cook, take out the marinated chicken. On a large baking sheet, arrange the sliced onion and red bell pepper to create a comfy bed for the chicken. This will add extra flavor and moisture while baking.
3. Baking the Chicken:
Now, place the marinated chicken on top of the vegetables. Don’t forget to pour any leftover marinade over both the chicken and the veggies. Top everything off with slices of orange and lime for added color and zing. Bake it in the preheated oven for about 40-45 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the skin looks nice and crispy!
4. Finishing Touches:
When your chicken is perfectly cooked, take it out of the oven and let it rest for about 5 minutes. This helps keep the juices in! Before serving, sprinkle some fresh cilantro on top for a vibrant finish. Serve the mojo chicken alongside rice, beans, or plantains, using those delicious pan juices as your sauce. Enjoy your Cuban-inspired meal!
Can I Use Chicken Breasts Instead of Leg Quarters?
Yes, you can definitely use chicken breasts! However, adjust the cooking time since breasts cook faster than leg quarters. Bake for about 25-30 minutes, or until they reach an internal temperature of 165°F (75°C). Keep an eye on them to prevent drying out!
How Long Can I Marinate the Chicken?
You can marinate the chicken for up to 24 hours for the best flavor. If you’re short on time, just one hour will still impart a lot of zest. Just remember, longer marinating allows the flavors to penetrate deeper!
Can I Make This Recipe in a Slow Cooker?
Absolutely! To adapt it for a slow cooker, place the marinated chicken and the sliced vegetables in the slow cooker and cook on low for about 6-8 hours or on high for 3-4 hours. It will be deliciously tender and still flavorful!
How to Store Leftovers?
Store any leftover mojo chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the oven at 350°F (175°C) or in the microwave until heated through. You can add a splash of water or broth before reheating to keep it moist!
