Cuban Mojo Chicken is a zesty dish that’s full of bright flavors! It’s made with tender chicken marinated in a mix of tangy citrus, garlic, and herbs. Yum!
You’ll love how easy it is to make, plus your kitchen will smell amazing. I always serve it with rice or plantains—such a tasty combo!
Key Ingredients & Substitutions
Chicken Thighs and Drumsticks: Bone-in, skin-on chicken provides great flavor and moisture. If you prefer, you can use skinless chicken or chicken breasts, but adjust cooking time as they may cook faster.
Fresh Orange and Lime Juice: Fresh juices make the marinade vibrant. If you’re short on fresh fruit, bottled juice will work, but taste for sweetness and acidity adjustments.
Garlic: Fresh minced garlic brings tons of flavor. If you’re in a pinch, garlic powder is a good substitute, but use about 1/8 teaspoon for each clove.
Oregano: Fresh oregano is better for its aromatic notes, but dried oregano is convenient. If using dry, remember it’s more potent, so reduce to 1 teaspoon.
Bell Peppers: Use any color of bell peppers you like. Zucchini or other veggies can also be used if you prefer. They add a nice crunch!
How Do You Make a Flavorful Mojo Marinade?
Creating the mojo marinade is where the magic starts! This mix of citrus juices, garlic, and spices infuses the chicken with a rich flavor. Just whisk everything together and ensure the chicken is well-coated.
- In a bowl, mix orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, pepper, and paprika.
- Coat the chicken in the marinade and refrigerate it for at least 2 hours. Overnight makes it even better!
Letting the chicken soak in the marinade is key – the longer, the better the flavor!
How to Make Cuban Mojo Chicken
Ingredients You’ll Need:
For The Chicken:
- 4 chicken thighs (bone-in, skin-on)
- 4 chicken drumsticks (bone-in, skin-on)
For The Mojo Marinade:
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- ¼ cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 tablespoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
For The Vegetables:
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange, sliced
For Garnish:
- Fresh cilantro, for garnish
How Much Time Will You Need?
This flavorful Cuban Mojo Chicken takes about 15 minutes of preparation time, plus a minimum of 2 hours for marinating (overnight is best). You will then need about 35-45 minutes for baking. Total time is approximately 2 hours and 55 minutes, but most of it involves waiting for the chicken to marinate.
Step-by-Step Instructions:
1. Make the Mojo Marinade:
In a medium bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, chopped oregano, ground cumin, salt, black pepper, and smoked paprika (if you’re using it). This mixture is your tasty mojo marinade!
2. Marinate the Chicken:
Take the chicken thighs and drumsticks and place them in a large resealable bag or a non-metallic dish. Pour the mojo marinade over the chicken, making sure that all pieces are nicely coated with the marinade. Seal the bag or cover the dish and pop it in the refrigerator. Let it marinate for at least 2 hours, but overnight will make it even better!
3. Preheat the Oven:
When you’re ready to cook, preheat your oven to 425°F (220°C). This is the perfect temperature to get that chicken nice and crispy!
4. Arrange the Chicken and Vegetables:
On a large baking sheet, place the marinated chicken pieces skin-side up. Scatter the sliced onion, red bell pepper, and yellow bell pepper around the chicken. Then, add the sliced oranges on top and around the chicken for an extra burst of flavor and to make it look pretty.
5. Bake:
Pour any remaining marinade over the chicken and veggies. Place the baking sheet in the preheated oven and bake for about 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy, while the veggies are tender and flavorful.
6. Serve and Enjoy:
Once done, remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh cilantro before serving. It’s delicious served hot with rice or crusty bread to soak up those yummy juices. Enjoy your Cuban Mojo Chicken!
Can I Use Different Cuts of Chicken?
Absolutely! If you prefer, you can use bone-in, skin-on chicken breasts or other cuts like wings. Just ensure they’re similar in size to the thighs and drumsticks to maintain even cooking.
What If I Don’t Have Fresh Citrus Juices?
No problem! You can substitute the fresh orange and lime juices with bottled juices in a pinch; just be sure to choose a 100% juice without added sugars. For a similar flavor, consider using a mix of vinegar and a bit of sugar to mimic the acidity and sweetness.
How Can I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at a low temperature or in the microwave until heated through. If the chicken seems dry, add a splash of the reserved marinade or a bit of chicken broth to moisten it up.
Can I Make the Mojo Marinade Ahead of Time?
Definitely! You can prepare the mojo marinade up to a week in advance. Just store it in a sealed container in the fridge. This allows the flavors to meld even more, making your chicken even tastier!
