New Recipe Alert: Citrusy Cuban Mojo Chicken with a Tropical Twist!

On

15/10/2024

Reading time:

6 min

Summary:

Bring a burst of Cuban flavor to your dinner table with this delicious Citrusy Cuban Mojo Chicken! Marinated in a zesty blend of citrus, garlic, and spices, this dish is all about vibrant flavors and tender, juicy chicken. Perfect for grilling or roasting, it's an easy recipe that brings a taste of the tropics to any night of the week. Serve it up with rice, plantains, or a fresh salad for a meal that's sure to impress!

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Citrusy Cuban Mojo Chicken

In American slang, "mojo" suggests a kind of magic, while in Spanish, it simply means "sauce." Combine these meanings, and you have Cuban-style mojo, a sauce that’s bound to captivate with its rich flavor. Recipe creator Julianne De Witt uses this mojo to coat pan-fried chicken, pointing out that this technique thoroughly covers the meat. However, she notes that you can also bake or grill the chicken if you prefer. “The marinade is so tasty,” says De Witt, “that I recommend setting some aside to use as a dipping sauce.” To make use of all the marinade, simply bring it to a boil, and it’s good to go!

Ingredient

  • ⅓ cup olive oil

    ½ cup fresh squeezed orange juice

    ¼ cup fresh squeezed lime juice

    5 cloves garlic, minced

    1 shallot, diced

    1 teaspoon orange zest

    1 teaspoon lime zest

    2 teaspoons dried oregano

    2 teaspoons cumin

    2 teaspoons kosher salt

    1 teaspoon fresh ground black pepper

    2 pounds boneless, skinless chicken thighs

Directions

  1. To prepare the marinade, place the olive oil, juices, garlic, shallots, zest, and spices into a blender.

  1. Blend the marinade on high for 1 minute, until smooth.

  2. Reserve ⅓ cup of the marinade and pour the remaining marinade over the chicken, moving the pieces around to fully coat them. Cover the chicken and refrigerate for a minimum of 2 hours.

  3. Place a large frying pan over high heat. Spray the pan with cooking spray.

  4. Place the chicken thighs in the pan, skin-side down, and cook for 5 minutes, or until nicely browned.

  5. Turn the heat down to medium-high, flip the thighs, and continue to cook for 4 minutes, or until the chicken reaches an internal temperature of 165 F.

  6. Turn off the heat, remove the chicken from the pan, and allow the thighs to rest for 5 minutes.

  7. Garnish with orange slices, lime slices, and cilantro, if desired, and serve with the reserved marinade as a dipping sauce.