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Cuban Mojo Chicken Recipe

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4.2 from 14 reviews

Cuban Mojo Chicken is a flavorful roast chicken recipe infused with a vibrant citrus-garlic marinade. Combining fresh orange and lime juice with garlic, oregano, cumin, and cilantro, this dish offers a zesty and aromatic experience perfect for a hearty family meal. The chicken is marinated for several hours and then baked to juicy perfection with a crisp, golden skin.

Ingredients

Chicken

  • 1 (5 to 6 pound) roasting chicken
  • Salt and ground black pepper to taste
  • Orange and lime slices for garnish (optional)

Marinade

  • Zest of 1 orange
  • Zest of 1 lime
  • 1/2 cup orange juice, freshly squeezed
  • 1/4 cup lime juice, freshly squeezed
  • 4 tablespoons butter, melted OR 1/4 cup olive oil
  • 8 cloves garlic, chopped finely
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped cilantro (lightly packed)

Instructions

  1. Prepare the chicken: Remove the giblets from the chicken and discard or save for other uses. Rinse the chicken inside and out, removing any excess fat. Pat it dry thoroughly with paper towels. Season lightly with salt and black pepper to begin layering the flavor.
  2. Make the Cuban Mojo marinade: In a small bowl, combine orange zest, lime zest, freshly squeezed orange juice, lime juice, melted butter or olive oil, finely chopped garlic, dried oregano, ground cumin, salt, black pepper, and chopped cilantro. Mix well to blend all the vibrant flavors.
  3. Marinate the chicken: Pour the marinade evenly all over the chicken. Cover the chicken tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate.
  4. Preheat the oven: Remove the chicken from the fridge about 30 minutes before cooking to come closer to room temperature. Preheat the oven to 425°F (220°C) and position a rack in the lower third of the oven for optimal roasting.
  5. Prepare for roasting: Take the chicken out of the marinade and place it in a large roasting pan. Discard the leftover marinade. Tie the chicken legs together with kitchen string and tuck the wing tips under the body to ensure even cooking and a tidy presentation.
  6. Roast the chicken: Bake the chicken uncovered for 1 hour. If the breast skin begins to brown too quickly, tent a piece of aluminum foil over it to prevent burning. Continue baking for an additional 15 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  7. Rest and serve: Remove the chicken from the oven and tent loosely with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute, ensuring moist and tender meat. Garnish with orange and lime slices if desired before carving and serving.

Notes

  • Cooking time may vary depending on the size of the chicken, so always check for an internal temperature of 165°F in the thigh.
  • If using butter instead of olive oil in the marinade, expect it to solidify slightly when chilled—this does not affect flavor or quality.
  • Using jumbo zip-top bags to marinate makes cleanup easier—just discard the bag after use.

Find it online: https://flavorspath.com/cuban-mojo-chicken-recipe/