Cuban Mojo Chicken brings the vibrant flavors of Cuba to your table! This dish features juicy chicken marinated in a zesty mix of garlic, citrus, and spices that’s simply mouthwatering.
It’s hard to resist that tasty marinade! I often serve it with rice and black beans for a complete meal. Trust me, your taste buds will do a happy dance! 💃
Key Ingredients & Substitutions
Chicken: Drumsticks or thighs work well since they stay juicy. If you’re looking for a healthier option, you can use skinless chicken breasts, though they may require less cooking time to prevent drying out.
Fresh Citrus Juices: Orange and lime juice give a bright flavor. If you don’t have fresh juice, bottled juice works, but fresh is best for that authentic taste. Lemon juice can also substitute lime juice if you’re out of it.
Garlic: Fresh garlic provides amazing flavor. If you don’t have fresh, you can use garlic powder; 1/8 teaspoon per clove needed would be a good rule.
Spices: Cumin, oregano, and smoked paprika are key. If you don’t have smoked paprika, regular paprika is fine, but it won’t add that smoky depth. For a milder flavor, reduce the amount of cumin.
Vegetables: Onions and bell peppers add sweetness and texture. Feel free to swap in any vegetables you have on hand, like zucchini or carrots. You could even throw in some cherry tomatoes for a pop of color.
How Do I Marinate Chicken Properly?
Marinating is crucial for achieving deep flavors. Here’s how to do it right:
- Combine the marinade ingredients in a bowl and whisk well.
- Place the chicken into a resealable bag or bowl, pour the marinade over, and ensure everything is well-coated.
- Seal or cover and refrigerate for at least 2 hours or overnight for maximum flavor absorption.
- Turn the bag occasionally if using, to ensure even marinating.
This step allows the citric acids to tenderize the chicken, which is why overnight marination is best. The longer, the more flavorful! Just remember to discard any leftover marinade that touched raw chicken.
How to Make Cuban Mojo Chicken
Ingredients You’ll Need:
For the Marinade:
- 4 chicken drumsticks (or thighs)
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- Zest from 1 orange
- Zest from 1 lime
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup olive oil
For Roasting:
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 lemon, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 2 hours for marinating (preferably overnight for maximum flavor). After marinating, roasting the chicken will take about 35-45 minutes. Overall, you can expect to spend about 3 hours in total (including marination time).
Step-by-Step Instructions:
1. Make the Marinade:
Start by making the marinade. In a bowl, combine the fresh orange juice, lime juice, orange zest, lime zest, minced garlic, ground cumin, dried oregano, smoked paprika, black pepper, salt, and olive oil. Whisk everything together until it’s well mixed and deliciously fragrant!
2. Marinate the Chicken:
Take the chicken drumsticks or thighs and place them in a large resealable plastic bag or a bowl. Pour the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the bowl tightly and pop it in the refrigerator 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 425°F (220°C). While the oven is heating, slice the onion and red bell pepper. On a large baking sheet, spread the sliced onion and red bell pepper evenly. This will create a lovely bed for your chicken to roast on!
4. Roast the Chicken:
Take the chicken out of the marinade (but keep that marinade for later!). Place the marinated chicken pieces on top of the veggies. Now, it’s time to roast! Place the baking sheet in the preheated oven and roast the chicken for about 35-45 minutes. You’ll know it’s done when the chicken is cooked through and the skin is super crispy.
5. Prepare the Sauce:
While the chicken is roasting, take the reserved marinade and strain it into a small saucepan. Bring it to a boil over medium heat, then let it simmer for 5-10 minutes to reduce it slightly. This will intensify the flavors!
6. Serve and Enjoy:
Once the chicken is finished roasting, take it out of the oven and let it rest for a few minutes. Drizzle the reduced marinade over the chicken to add even more flavor. Lastly, garnish your dish with lemon slices and fresh chopped cilantro. Serve warm and enjoy your mouthwatering Cuban Mojo Chicken!
Can I Use Different Cuts of Chicken?
Absolutely! You can use chicken thighs, breasts, or even wings if you prefer. Just make sure to adjust the cooking time accordingly; darker meat like thighs will take a bit longer to cook than breasts, which tend to cook faster.
What If I Don’t Have Fresh Citrus Juice?
No worries! You can substitute fresh orange and lime juice with bottled juices, though the flavor may not be as vibrant. Aim for 100% juice varieties without added sugars for the best results. Keep in mind that the zest will still provide some citrus flavor!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through, to help keep the skin crispy!
Can I Make This Dish on the Grill?
Yes! To grill the chicken, marinate as directed, then preheat your grill to medium-high. Grill the chicken for about 20-30 minutes, turning halfway through, until it’s cooked through. This method adds a delicious smoky flavor to the dish!
