I crave bright garlic and citrus, so this Cuban Mojo Chicken lands on my table when I want bold flavor with little fuss. The citrus tenderizes the meat and the garlic wakes the whole kitchen. I whisk the marinade, pour it over the chicken, then let the fridge do the work. We grill when the sun shows up, or roast when rain taps the window. The meat stays juicy and the skin turns crisp. For a crowd, I use a whole chicken and carve at the table. For a weeknight, I grab thighs. Either way, the plate gets quiet. This version nods to home cooks who love cuban recipes and chicken recipes. It works for whole chicken recipes and plays well with cuban side dishes. Want a full spread Try rice and beans, sweet plantains, and a slice of cuban bread recipe. It tastes bright, fresh, and no one leaves hungry. From my stove to yours, this one brings heat and heart.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cuban Mojo Chicken Recipe
- 3) Ingredients for Cuban Mojo Chicken
- 4) How to Make Cuban Mojo Chicken
- 5) Tips for Making Cuban Mojo Chicken
- 6) Making Cuban Mojo Chicken Ahead of Time
- 7) Storing Leftover Cuban Mojo Chicken
- 8) Try these Main Course next
- 9) Cuban Mojo Chicken
- 10) Nutrition
1) Key Takeaways
I love bright citrus with garlic. This dish brings that mix. The meat stays juicy. The skin turns crisp. The cleanup stays simple. We eat. We smile. We plan seconds.
The main idea feels clear. Marinate with orange and lime. Add cumin and oregano. Rest the chicken in the cold. Cook hot. Let it rest again. Slice and spoon the pan juices. Call the table. Cuban chicken dishes like this one please both new cooks and seasoned cooks.
I write for Elena Cooks at https://www.elenacooks.com. I sign as Elena. I test this recipe many times. It works for family nights and for guests. It fits weeknights and weekends. It links flavor and ease with calm confidence.
2) Easy Cuban Mojo Chicken Recipe
Cuban Chicken Recipes guide my week. Cuban Chicken Recipes save my time. I whisk citrus with garlic. I add spice. I pour the mix over the chicken. The scent fills the room. I think of sunny porches and warm plates.
The steps stay short. The marinade softens the meat. The grill or the oven brings color. The center reaches 165 F. The rest brings juices back into each bite. The plate shows char and shine. The first fork answers with a gentle snap then a tender chew.
This easy path fits busy days. It fits small patios and tiny ovens. It fits a whole bird or a pan of thighs. For readers who search for mojo chicken or easy Cuban chicken thighs, this page meets you with clear notes and steady results. One more note for Cuban style chicken dinners lovers, the sides come next.
3) Ingredients for Cuban Mojo Chicken
Fresh orange juice Sweet juice tames the garlic and lifts the meat with gentle acid.
Fresh lime juice Lime sharper than orange gives the mix snap and a clean finish.
Garlic cloves Crushed cloves release oils that perfume the kitchen and season the meat.
Olive oil Oil carries flavor and guards the surface from dryness during the cook.
Dried oregano A small spoon adds a green note that plays well with citrus.
Ground cumin Warm spice sets a base and ties the citrus to the chicken.
Kosher salt Salt seasons the flesh and steadies the bright flavors.
Black pepper A pinch gives gentle heat and rounds the finish.
Fresh cilantro Chopped leaves add color and a soft herbal lift at the end.
Chicken Use a whole spatchcock bird or use bone in thighs. Both work well for Cuban chicken meals with crisp skin and tender centers.
4) How to Make Cuban Mojo Chicken
Step one mix the marinade Whisk orange and lime with garlic oil oregano cumin salt and pepper. The bowl smells bright and warm.
Step two marinate the chicken Pat dry. Place chicken in a bag or shallow dish. Pour the mix. Press out air. Seal. Chill two to twelve hours. Turn once.
Step three heat and cook For roasting set the oven to 425 F. Place the chicken on a rack over a sheet pan. Roast until the thickest part reads 165 F. For grilling sear then move to indirect heat and finish with the lid down.
Step four rest and finish Set the chicken on a board for ten minutes. Spoon pan juices over the top. Sprinkle cilantro. Slice and serve with rice beans plantains and lime.
5) Tips for Making Cuban Mojo Chicken
Dry meat takes flavor better. Pat well. Wet skin steams and stays pale. Dry skin browns and turns crisp. Small detail big payoff.
Save a small cup of fresh marinade before it meets raw meat. Use that clean portion for basting near the end. The glaze shines and tastes bright without worry.
No sour orange in your store Use half orange and half lime. The balance lands close. For grill marks start hot then finish on gentle heat. For oven roast use a rack so air moves and the skin stays crisp. Fans of Cuban Chicken Recipes will like that texture.
6) Making Cuban Mojo Chicken Ahead of Time
Plan on a busy night I mix the marinade in the morning. I add the chicken at lunch. The fridge does the job. When dinner calls I heat the grill or the oven. The rest goes fast.
For tender results keep the marinating time within twelve hours. Past that window the acid can push too far. The surface turns soft. Keep it shorter for small pieces. Keep it longer for a whole bird but still under the cap.
Cook a full tray on Sunday. Chill portions for quick lunches. These Cuban chicken dishes travel well in sealed containers with rice and a wedge of lime. The flavor stays bright even when cold.
7) Storing Leftover Cuban Mojo Chicken
Cool the meat on a rack. Air under the pieces stops soggy skin. Move to shallow containers once steam fades. Snap the lids. Label the date.
The fridge keeps pieces safe for three to four days. Reheat in a hot oven on a rack so the skin wakes back up. A quick blast brings back snap without drying the meat.
Freeze for longer storage. Wrap pieces in parchment then place in a zip bag. Press out air. Thaw in the fridge. For best flavor eat within two months. These notes fit Cuban style chicken dinners for busy weeks.
8) Try these Main Course next
9) Cuban Mojo Chicken
Cuban Chicken Recipes Cuban Mojo Chicken That Stays Juicy
Ingredients
For the Mojo Marinade
- 1 cup orange juice fresh
- 1 3 cup lime juice fresh
- 6 cloves garlic crushed
- 1 4 cup olive oil
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 2 teaspoon black pepper
- 1 4 cup chopped cilantro leaves optional
For the Chicken
- 4 pounds chicken pieces or 1 small whole chicken spatchcock optional
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Instructions
Marinate
- Pat the chicken dry. Stir the marinade in a bowl. Place chicken in a zip bag or shallow dish and pour the liquid over it.
- Press out air. Seal. Chill for 2 to 12 hours. Turn the chicken once or twice so every piece gets time in the juice.
Cook
- For roasting set oven to 425 F. Place chicken on a rack over a sheet pan. Roast until the thickest part reads 165 F. Thighs take 35 to 45 minutes. A spatchcock whole bird takes about 45 to 55 minutes.
- For grilling heat one side of the grill to medium high. Sear both sides for color. Move to indirect heat and cook until 165 F. Cover to hold heat.
Finish
- Rest the chicken for 10 minutes. Spoon any pan juices over the top.
- Slice or carve. Sprinkle with cilantro if you like. Serve with rice, beans, plantains, and lime wedges.
10) Nutrition
One serving gives about 320 calories with protein near 28 grams. Carbs sit near 6 grams from citrus. Fat lands near 20 grams from skin and oil. Sodium rests near 520 milligrams when seasoned with kosher salt.
For lighter plates choose skinless portions. For higher protein add an extra slice and keep sides simple. For game day sliders shred the meat and add pickled onions with a squeeze of lime.
Readers of Elena Cooks can find more details on pantry swaps at our site. I sign as Elena and welcome feedback so I can test again and tune timing. Cuban Chicken Recipes stay at the heart of that work.
Leave a Comment