This Cuban Mojo Chicken is bursting with flavor! It’s marinated in a zesty mixture of garlic, lime, and orange juice, making it super juicy and tasty.
I love how easy it is to throw together. Just marinate, bake, and enjoy! It’s always a hit at my dinner table—who doesn’t love chicken that sings with flavor? 🍗💃
Key Ingredients & Substitutions
Chicken Thighs and Legs: Bone-in chicken is great for this recipe as it keeps the meat juicy. You can substitute with boneless chicken if preferred, but be sure to adjust cooking time since it cooks faster.
Lime Juice: Fresh lime juice gives a zesty kick. If you’re in a pinch, bottled lime juice works too, but fresh is always best for flavor.
Orange Juice: Fresh orange juice adds sweetness. You can swap it with lemon juice or even pineapple juice for a different twist. Both give a nice, bright flavor!
Garlic: The recipe calls for minced garlic which adds depth. If you love garlic like I do, feel free to add more! Garlic powder can be used in a pinch but won’t have the same fresh taste.
Spices: Ground cumin and oregano are essential for that classic mojo flavor. If you don’t have cumin, you can use coriander for a different flavor, but try to keep the oregano.
How Do You Marinate Chicken for Maximum Flavor?
Marinating is crucial for infusing all that wonderful flavor into the chicken. Here’s how to do it right:
- Combine the lime juice, orange juice, olive oil, garlic, cumin, oregano, salt, pepper, and red pepper flakes in a bowl. Adjust spices based on your taste.
- Add the chicken and coat it well. This is where you can really dig in—make sure every piece is covered.
- Cover it up and refrigerate! Let it sit for at least 1 hour, but overnight is best for richer flavor.
Remember, the longer it marinates, the more intense and delicious the taste will be. It’s worth the wait!
How to Make Cuban Mojo Chicken?
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in chicken thighs
- 4 bone-in chicken legs
For the Marinade:
- 1/2 cup fresh lime juice (about 4 limes)
- 1/4 cup fresh orange juice (about 1 orange)
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
For the Baking Tray:
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange, sliced into rounds
- 1 lime, sliced into rounds
- Fresh cilantro, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and an hour to marinate. The actual baking time is around 35-45 minutes, so overall, plan for around 1 hour and 55 minutes, especially if you choose to marinate the chicken overnight for extra flavor!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, whisk together the fresh lime juice, fresh orange juice, olive oil, minced garlic, ground cumin, dried oregano, salt, black pepper, and crushed red pepper flakes (if using). This will create a delicious marinade full of flavor for your chicken.
2. Marinate the Chicken:
Now, take your chicken thighs and legs and add them to the bowl with the marinade. Make sure each piece is well coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it marinate for at least 1 hour, but for the best flavor, try to let it sit overnight!
3. Bake the Chicken:
When you’re ready to cook, preheat your oven to 400°F (200°C). On a large baking sheet, arrange the sliced onion and bell peppers in an even layer. Next, take the marinated chicken out of the fridge and place it on top of the vegetables. Lay the orange and lime slices around and on top of the chicken for extra zest and flavor.
4. Add Marinade and Bake:
Pour any leftover marinade over the chicken and the veggies. Slide the baking sheet into the preheated oven and bake for 35-45 minutes. You want the chicken to be golden brown and reach an internal temperature of 165°F (74°C).
5. Let It Rest and Serve:
Once baked, carefully remove the chicken from the oven and let it rest for 5-10 minutes. This helps it stay juicy! Before serving, sprinkle fresh cilantro on top for a burst of color and flavor. Serve warm, and don’t forget to spoon some of the delicious pan juices over the chicken. Enjoy your Cuban Mojo Chicken with rice or tortillas!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just reduce the baking time to about 25-30 minutes, checking that the internal temperature still reaches 165°F (74°C). Boneless meat can cook faster, so keep an eye on it!
What If I Don’t Have Fresh Citrus Fruits?
No worries! You can substitute fresh lime and orange juice with bottled juice. Just make sure to choose 100% juice with no added sugars or preservatives for the best flavor. A 1:1 ratio works well, so use the same amount as the fresh juice called for in the recipe.
How Should I Store Leftover Mojo Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave in short bursts, stirring in between to ensure even heating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the chicken a day in advance. Just cover and refrigerate it, allowing the flavors to develop. When you’re ready to bake, you can prepare the veggies and cook as instructed!
