Cuban Mojo Chicken
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| Cuban Mojo Chicken | Epic Demo |
This Cuban Mojo chicken has marinated in spices and grilled Cuban Mojo nasty juicy to perfection. Try this zesty, garlicky Cuban chicken for dinner!
If you have never tried a marinated chicken to Cuba before, you're in for a real treat! Made with lime juice, cilantro, garlic, lemon, mint and cumin powder, oregano, salt, and pepper, full of flavor, fresh has a depth and complexity. This garlicky, citrusy flavor, beautiful fresh Cilantro really knocked out.
And the secret ingredient? Orange juice. No, it does not taste like Orange once cooked!
Orange is such a fabulous secret ingredient in Marinades. It adds sweetness and more flavor layers instead of just adding sugar. I'm really not a fan of fruit with meat, so I honestly can promise you that it didn't taste like oranges!
See color flavorings it. You just know is full of flavor is spectacular!!
The only method that I don't recommend is the instant Pot or slow cooker because of the type of herbs actually benefits from the caramelization of some form in most of the cooking time. So while many recipes slow cooker may explode at the end of the Brown in the oven, I found it didn't really work with the Mojo.
My favorite protein personally uses with spices is Mojo pork and chicken. I really think they are sensational when paired with a Mojo.
Ingredients
- 2 lb chicken thigh bone the chicken thighs and approximately 8 pieces total
Marinate:
- 1/3 cup extra virgin olive oil
- coriander 1/2 cups lightly packed
- 1 tsp orange zest
- 1/3 cups fresh orange juice
- 1/4 cup lime juice
- 3/4 TSP dried oregano
- 1 tsp cumin powder
- 1 1/2 tbsp fresh mint leaves
- 4 cloves garlic
- 1 tsp salt
- 1/2 tsp ground black pepper
Garnish (Optional):
- 1 orange cut into slices
- Coriander leaves to garnish
Instructions
- Place the marinade ingredients in a food processor. Drivers until finely chopped coriander.
- Pour the marinade the chicken in a large bowl. Cover with plastic wrap and marinate for 12-36 hours.
Cook:
- Preheat the oven to 350F.
- Place the chicken in a baking dish, and cuts in the rest of the marinade in a bowl. Place the thighs skin side down. Add orange slices, if using.
- Roast the chicken for 30 minutes. Remove and turn the chicken. Spoon pan juices over.
- Bake for 20 minutes or until the skin is well browned. Rest for 5 minutes then serve!
Recipe note
- To make with chicken breast, follow the recipe for the seasoning. Then cook on the stove instead of the oven-cook over medium-high heat.
For this particular recipe, I used a chicken bone in thighs and drumsticks. I like to use these cuts because they need to be roasted for about 50 minutes, giving a lot of Browning time to really let the flavors develop.
It will work with the chicken breast as well, but I'll burn the chicken on the stove instead of roasting it. That way it will seal in the juices much better, and you'll get a beautiful golden brown crust on. :-)