This Easy Cuban Mojo Chicken is bursting with bright flavors! It features juicy chicken marinated in a tasty mix of garlic, citrus, and spices. Perfect for family dinners!
I love how simple it is to make, and the smell while it cooks is just amazing! Serve it with rice or veggies, and you have a meal that feels like a fiesta. Ole! 🎉
Key Ingredients & Substitutions
Chicken: I recommend using bone-in, skin-on leg quarters for their extra flavor and moisture. If you prefer, you can swap for thighs or drumsticks, but cooking times may vary.
Garlic: Fresh garlic is a must for that bright punch of flavor. If you’re in a pinch, garlic powder can work, but fresh has a zestiness that’s hard to beat.
Citrus Juices: Fresh orange and lime juices bring that zippy taste. If fresh isn’t available, bottled juice works, but go for 100% juice without added sugars for a better flavor.
Cilantro: It adds a fresh touch! If you’re not a fan, parsley can be a nice alternative. Dried herbs work too; use about 1 tablespoon if you’re out of fresh herbs.
Spices: In this recipe, cumin and oregano shine. If you don’t have cumin, smoked paprika can add a lovely depth. Dried thyme can substitute for oregano in a pinch.
How Do I Get the Chicken Skin Crispy?
Getting that skin crispy is all about the heat! Here’s how to nail it:
- Start with a hot oven at 400°F (200°C) to kick off the crisping. Don’t skip preheating!
- Ensure the chicken skin is dry before marinating; extra moisture will steam it instead of crisping it.
- When roasting, place the chicken on a baking sheet with enough space between pieces—this helps heat circulate and promotes even cooking.
- If the skin isn’t as crispy as you’d like near the end, turn on the broiler for 2-3 minutes, but keep a close eye to avoid burning.
Following these steps will give you golden, crispy skin while keeping the juicy meat delicious inside!
Easy Cuban Mojo Chicken Recipe
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken leg quarters (or thighs and drumsticks)
- 6 cloves garlic, minced
- 1/2 cup fresh orange juice (about 1 large orange)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large onion, sliced
- 1 orange, sliced
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 1 hour to marinate the chicken. After marination, you will need another 40-45 minutes for baking. So, in total, you’re looking at around 1 hour and 15 minutes (not including marinating time), but you can marinate it longer for even better flavor!
Step-by-Step Instructions:
1. Make the Mojo Marinade:
In a medium bowl, whisk together the minced garlic, orange juice, lime juice, olive oil, chopped cilantro, oregano, cumin, salt, and pepper until well combined. This zesty marinade is the heart of the dish!
2. Marinate the Chicken:
Place the chicken leg quarters in a large ziplock bag or shallow dish. Pour the mojo marinade over the chicken, turning the pieces to ensure they are fully coated. Add the sliced onions and orange slices into the marinade as well for extra flavor. Seal the bag or cover the dish and marinate in the fridge for at least 1 hour, or ideally 4-6 hours, or overnight.
3. Preheat the Oven:
When you’re ready to cook, preheat your oven to 400°F (200°C). This hot oven will help get that skin nice and crispy!
4. Prepare to Bake:
Arrange the marinated chicken, along with the onions and any remaining marinade, on a baking sheet or roasting pan in a single layer. Scatter the orange slices around to caramelize while baking.
5. Bake:
Roast the chicken for about 40-45 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C). The edges of the orange and onion should be nicely caramelized.
6. Make the Mojo Sauce (Optional):
While the chicken is baking, strain the leftover marinade into a small saucepan. Bring it to a gentle boil for a couple of minutes. This will cook off any raw garlic and create a vibrant sauce to drizzle over the chicken.
7. Serve:
Once the chicken is done baking, plate it along with the roasted onions and oranges. Spoon the mojo sauce over the chicken, and garnish with additional fresh cilantro and lime wedges for that extra burst of flavor!
This recipe offers juicy chicken infused with citrusy, garlic mojo flavors, complemented by sweet caramelized oranges and onions. Serve it up with rice and black beans for a complete Cuban-inspired meal that’s sure to impress! Enjoy! 🌟
FAQ about Easy Cuban Mojo Chicken
Can I Use Chicken Breasts Instead of Thighs or Leg Quarters?
Yes, you can use chicken breasts, but keep in mind that they may dry out faster. To prevent this, reduce the cooking time to about 25-30 minutes or until they reach the internal temperature of 165°F (74°C).
What If I Don’t Have Fresh Citrus Juices?
If fresh citrus juices aren’t available, bottled orange and lime juice can work in a pinch. Just be sure to choose 100% juice without added sugars to maintain the flavor profile of the marinade.
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the chicken the night before and store it in the fridge. Just allow it to come to room temperature for about 20-30 minutes before baking to ensure even cooking.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave, and add a splash of water or broth to keep the chicken moist.
