Cuban Mojo Chicken is a tasty dish marinated in a zesty mix of garlic, lime, and spices. The flavors really come alive when you grill or roast it!
I love how the marinade makes the chicken juicy and full of flavor. It’s perfect for a backyard barbecue or a cozy family dinner. Plus, the leftovers (if there are any) are great in sandwiches! 😋
Key Ingredients & Substitutions
Chicken Thighs and Drumsticks: Bone-in, skin-on chicken adds richness and flavor. If you prefer, boneless skinless options work too, but they may need less cooking time.
Fresh Orange and Lime Juice: Fresh juices give the best flavor. You can substitute bottled juice, but I find fresh is always better. Grapefruit juice can add an interesting twist if you have it on hand.
Garlic: Fresh minced garlic is key for that bright kick, but garlic powder can work in a pinch. I usually double the garlic for extra flavor!
Spices: Ground cumin, oregano, and smoked paprika are essential for that authentic Cuban taste. If you don’t have smoked paprika, regular paprika plus a dash of liquid smoke works well.
Olive Oil: For marinating, it adds moisture and richness. You can use other oils like avocado for similar benefits, but olive oil’s flavor pairs perfectly with the citrus.
How Should I Marinate the Chicken for Best Results?
Marinating not only adds flavor but helps tenderize the chicken. Here’s how to do it right:
- Mix the marinade ingredients in a bowl. Make sure to whisk well for even distribution.
- Fully coat the chicken in the marinade, getting it under the skin if possible for more flavor.
- Cover and refrigerate. Let it sit for at least 2 hours, but overnight is even better. The longer, the more flavorful!
When you’re ready to cook, bringing the chicken to room temperature before roasting helps it cook evenly, and don’t forget to save that marinade!
How to Make Cuban Mojo Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs (bone-in, skin-on)
- 4 chicken drumsticks (skin-on)
For the Mojo Marinade:
- 1 cup fresh orange juice (about 3-4 oranges)
- 1/4 cup lime juice (about 2 limes)
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
For the Vegetables:
- 1 onion, sliced
- 2 bell peppers (red and green), sliced
For Garnish:
- Fresh cilantro, chopped
- 1 lime, sliced
- 1 orange, sliced
How Much Time Will You Need?
This delicious Cuban Mojo Chicken will take around 15 minutes of prep time, plus at least 2 hours of marinating (preferably overnight). The cooking time in the oven is about 45-55 minutes. So, plan on about 3 hours total if you marinate overnight!
Step-by-Step Instructions:
1. Make the Mojo Marinade:
In a large bowl, whisk together the fresh orange juice, lime juice, minced garlic, cumin, oregano, smoked paprika, salt, black pepper, and olive oil. This tasty mixture is your mojo marinade that will give the chicken a wonderful flavor!
2. Marinate the Chicken:
Add the chicken thighs and drumsticks to the bowl with the marinade. Make sure they’re well coated by tossing them a little in the mixture. Cover the bowl with plastic wrap or a lid and pop it in the fridge. Let it sit for at least 2 hours, but overnight is even better for that amazing flavor.
3. Prepare for Roasting:
When you’re ready to cook, preheat your oven to 400°F (200°C). On a large baking sheet, lay out the sliced onions and bell peppers to form a tasty bed for your chicken. This helps keep the chicken juicy and adds flavor.
4. Arrange the Chicken:
Take the marinated chicken out of the fridge and remove it from the marinade, setting aside any leftovers. Place the chicken pieces skin-side up on top of the onions and bell peppers. This helps the skin get nice and crispy while cooking!
5. Add the Marinade and Roast:
Pour the reserved marinade over the chicken and vegetables evenly. Now it’s time to roast! Put the baking sheet in the oven and roast for 45-55 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is beautifully crispy.
6. Finish with Citrus:
In the last 10 minutes of cooking, add the lime and orange slices to the pan for extra flavor. They’ll roast nicely and add a zesty touch to your chicken.
7. Garnish and Serve:
Once the chicken is done, carefully take it out of the oven. Garnish with fresh chopped cilantro, and feel free to add extra lime and orange slices for serving. Enjoy your Cuban Mojo Chicken with rice or some fresh bread to soak up all that delicious mojo!
Can I Use Boneless Chicken Instead of Bone-In?
Yes, you can! Bone-in chicken offers more flavor and moisture, but boneless chicken thighs or breasts will work too. Just reduce the cooking time to about 30-40 minutes, checking for an internal temperature of 165°F (74°C).
What If I Don’t Have Fresh Orange Juice?
If fresh orange juice isn’t available, you can use store-bought juice. Just make sure it’s 100% juice without added sugar. For a twist, consider mixing orange juice with a bit of pineapple juice to enhance the flavor!
How to Store Leftover Mojo Chicken?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw it in the fridge overnight and warm in the oven at 350°F (175°C) until heated through.
Can I Make the Marinade in Advance?
Absolutely! You can prepare the mojo marinade up to 2 days in advance and store it in the refrigerator. This allows the flavors to meld beautifully before you marinate the chicken!
