Traditionally, the base of the mojo sauce is a mix of citrus juice, garlic and olive oil. For this recipe, I used delicious fresh oranges, together with a combination of herbs, and the outcome is so good!
What’s in This Mojo Chicken Recipe?
Chicken Legs: I like to use free-range organic chicken for the very best results. Orange Juice: Freshly squeezed orange juice will create the very best flavor! Lime Juice: Don’t use bottled lime juice – the flavor will taste artificial. Freshly squeezed is the way to go! Garlic: Fresh garlic is what you need, not pre-minced. Seasonings: A medley of cumin, dried oregano, salt, and ground black pepper create the best flavor. Olive Oil: You can swap this for avocado oil if preferred. Onion: A white onion is preferred but a yellow onion can also be used.
How to Store and Reheat
Once cooled to room temperature, leftover mojo chicken can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating either in the microwave, oven, or air fryer until warmed through.
Tips and Notes
Marinate the mojo chicken as long as you can (ideally, for at least 3 hours) to get the maximum flavor. Use a meat thermometer and insert it into the thickest part of the meat. Cooked chicken should reach an internal temperature of 165ºF.
How To Make Cuban Mojo Chicken Step By Step
Prep the Sauce: Preheat oven to 350°F. Add ½ cup of orange juice, 1 tablespoon of lime juice, 3 garlic cloves, ¼ cup of fresh cilantro, 2 teaspoons of lime zest,½ tablespoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper to a food processor. Blend the Sauce: Process for 10 seconds. You don’t want the sauce to become too creamy. Add ½ cup of olive oil and process for 5 seconds, just to combine slightly. Marinate the Chicken: Add 3 bone-in chicken leg quarters and 1 chopped onion to a large bowl. Pour half of the mojo sauce over the chicken and onions. Cover with cling film, and marinate in the fridge for 3 hours. Set aside the remaining half of the mojo sauce for later use. Arrange the Chicken: When the chicken is done marinating, add the chicken and onions to the baking tray, together with the sauce it was marinated in. Bake the Chicken: Bake at 350°F for 35-40 minutes, or until cooked through to 165°F internally. Serve with the remaining mojo sauce drizzled over top, or use it to make pineapple avocado salsa! Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
title: “Cuban Mojo Chicken Recipe” ShowToc: true date: “2024-10-14” author: “Gladys Spada”
Baked Mojo Chicken Recipe
Liven up your chicken dinners with this simple but SO delicious Cuban inspired recipe. This mojo chicken is baked in the oven and it’s so effortless to make. With flavors of mint, cilantro and citrus, this is one dinner recipe that’s sure to impress! The baked marinated chicken comes out so juicy, and every bite is extra delicious. I know you are going to love this one! Be sure to try my Grilled Tequila Lime Chicken and Lemon White Wine Chicken too!
How to make Mojo Chicken in the Oven
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Can you make this recipe with chicken breasts?
I like to use bone in and skin on chicken thighs for this recipe. The bones helps them to stay nice and juicy and the skin adds extra flavor. You can make this with chicken breasts if you prefer, but the cooking time will need to be reduced to around 20 to 30 minutes. Use an instant read thermometer to check when your chicken i fully cooked through, it should register at 165F.
Can you make it ahead of time?
This Cuban mojo chicken recipe is best served as soon as you’ve made it, but the sauce will keep well in the fridge for up to 4 days. It’s best not to marinate the chicken for more than 2 hours, as the acid can start to break down the meat too much and become tough. If you do have leftovers, they will keep well for 4 days, and can be reheated in the oven at 360F for around 20 minutes til warmed through.
What do you serve it with?
I like to serve this Cuban chicken with rice and veggies, or a chopped salad will work great too. Try it with:
Cilantro Lime Rice Red Beans and Rice Peruvian Chopped Salad
This Cuban mojo chicken recipe is so crazy delicious! Simple to prep and so effortless to cook, it’s a great option for a weeknight meal, but super tasty that you can easily serve it to company when you are trying to impress.
More Easy Chicken Recipes we Love
Baked Chicken Tacos Buffalo Chicken Dip Beer Can Chicken Buffalo Chicken Chili Crispy Chicken Sandwich
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