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Key Ingredients & Substitutions
Chicken: Chicken leg quarters are ideal for this dish for their juicy texture. If you only have thighs or drumsticks, those work too! Just adjust the cooking time if you use smaller cuts to avoid drying them out.
Olive Oil: Extra virgin olive oil adds flavor, but any light oil like canola or avocado oil will work. If you’re looking for a different taste, use a nut oil like walnut oil for a unique twist.
Orange and Lime Juice: Freshly squeezed juice makes a big difference in taste. If you can’t find fresh citrus, bottled juice will work, but aim for 100% juice without additives. For a fun change, use grapefruit juice as a replacement.
Spices: Ground cumin and dried oregano bring depth to the marinade. If you don’t have cumin, smoked paprika can give a nice flavor. Dried thyme can stand in for oregano if needed.
Vegetables: Sliced onions and bell peppers are used to add flavor and texture. You can swap for any other vegetables you love, like zucchini or mushrooms. Just be mindful of cooking times to keep them at the right texture.
How Do I Make Sure My Chicken is Perfectly Marinated?
Marinating is essential for tender, flavorful chicken. It’s all about letting the marinade work its magic! Here’s how to ensure great results:
- Combine the marinade ingredients in a bowl well.
- For best flavor, let the chicken marinate for at least 2 hours, but overnight is even better. This allows the flavors to penetrate the meat.
- Use a resealable bag to coat the chicken evenly. Press out air for better coverage.
- Dive in and mix it up! If you’re feeling extra adventurous, you can massage the marinade into the chicken before refrigerating.
Remember, the longer you marinate (without going overboard), the tastier your chicken will be. Enjoy the process!
How to Make Cuban Mojo Chicken
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 chicken leg quarters (or thighs and drumsticks)
- 1/4 cup olive oil
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 8 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
- 1 teaspoon paprika
For the Vegetables:
- 1 onion, sliced
- 1 bell pepper (any color), sliced
- 1 orange, sliced
- 1 lime, sliced
For Garnish:
- Fresh cilantro, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus at least 2 hours for marinating—overnight is best for flavor! After marinating, you’ll need 45-50 minutes to bake the chicken. So, set aside around 3 hours total if you’re marinating overnight, or about 2 hours if you marinate for just 2 hours. It’s well worth the wait for delicious flavors!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the olive oil, orange juice, lime juice, minced garlic, cumin, oregano, salt, pepper, and paprika. This mixture will be your flavorful marinade that makes the chicken delicious!
2. Marinate the Chicken:
Take the chicken leg quarters and place them in a large resealable plastic bag or bowl. Pour the marinade over the chicken, making sure it’s well-covered. Seal the bag or cover the bowl and put it in the refrigerator for at least 2 hours, or ideally, overnight to really soak up those flavors.
3. Preheat and Prepare:
When you’re ready to cook, preheat your oven to 425°F (220°C). Take a large baking dish or roasting pan, and spread the sliced onion and bell pepper evenly across the bottom. This will create a veggie bed for the chicken to sit on, enhancing the flavor as it cooks.
4. Assemble for Baking:
Place the marinated chicken on top of the veggies in the baking dish. Then, arrange the orange and lime slices around the chicken. This not only makes it look pretty but also adds more citrusy goodness!
5. Bake the Chicken:
Pour any leftover marinade over the chicken and vegetables to keep everything juicy. Slide the dish into the preheated oven and bake for about 45-50 minutes, or until the chicken is fully cooked and has reached an internal temperature of 165°F (75°C). If you like crispy skin, you can turn on the broiler for the last 5 minutes of baking. Just keep an eye on it so it doesn’t burn!
6. Finish and Serve:
Once the chicken is done, take it out of the oven and let it rest for a few minutes. This helps keep it juicy. Just before serving, sprinkle some fresh cilantro on top for a burst of color and flavor. Serve your Cuban Mojo Chicken with rice, black beans, or your favorite side dishes. Enjoy this delightful meal!
Can I Use Different Cuts of Chicken for This Recipe?
Absolutely! While leg quarters are recommended for their flavor and moisture, you can use thighs or drumsticks if you prefer. Just adjust the cooking time to ensure everything is cooked through, generally about 35-45 minutes for thighs and 30-40 minutes for drumsticks.
Can I Marinate the Chicken Overnight?
Yes, marinating the chicken overnight is a great idea! It allows the flavors to penetrate deeper, making the chicken even more flavorful. Just ensure that it’s stored in the refrigerator while marinating.
What’s the Best Way to Store Leftover Mojo Chicken?
Store leftover Cuban Mojo Chicken in an airtight container in the fridge for up to 3-4 days. For longer storage, consider freezing it! Just be sure to place it in a freezer-safe container or bag, where it can last up to 3 months. To reheat, thaw in the fridge overnight and warm it in the oven or microwave.
What Can I Substitute for Fresh Orange Juice?
If you don’t have fresh orange juice, you can use bottled orange juice, but look for one that’s 100% juice without added sugars for the best flavor. Alternatively, you can mix equal parts of lemon juice and apricot or peach juice for a similar sweetness and acidity.
