Oh my gosh, are you tired of boring, bland chicken? Me too, sometimes! But when I discovered the magic of *Mojo*, everything changed. I’m talking about vibrant, sunny citrus cutting right through rich garlic and earthy spices. It just sings in your mouth! This Simple Mojo Chicken recipe is honestly the absolute best way I know to bring that incredible Cuban flavor right into my own kitchen, and trust me, it’s shockingly easy.
Forget those complicated flavor pastes you see online. This recipe cuts straight to the chase. We’re getting that authentic punch using just a few pantry staples mixed together. You just let the chicken soak up all that goodness overnight, and *bam*—you have the juiciest, most flavorful main course ready for the grill or the oven. You honestly won’t believe how much flavor we pack in here without breaking a sweat!
Why This Mojo Chicken Recipe Stands Out
What makes this particular take on Mojo Chicken my absolute go-to? Honestly, it’s the balance. You get that unbelievably bright, authentic citrus marinade, but without needing some special ingredient hunt. It’s flavor-heavy, but totally stress-free.
- The citrus blend is non-negotiable for that real Cuban taste.
- You can throw it on the grill for char or bake it—it works every time!
- Incredible flavor payback for minimal actual effort.
It’s simply the fastest way I know to make chicken taste like a vacation!
Essential Ingredients for Authentic Mojo Chicken
You don’t need a grocery cart full of obscure spices for this! The magic of this Mojo Chicken marinade is in the core, punchy ingredients. We rely on the standard measurements here, so grab your measuring cups and let’s get ready to mix up that bright, tangy dressing.
You’ll need about two pounds of chicken—I usually go for thighs because they stay juicier, but breasts work fine too. Then comes the powerhouse: that citrus base, olive oil for richness, and the essential garlic and spices that bring the whole Cuban vibe together.
Ingredient Notes and Substitutions for Mojo Chicken
Listen, I know finding *sour* oranges can be a real hunt depending on where you live. If you can’t find them, don’t panic! Half orange juice and half lime juice is my tried-and-true swap; it mimics that crucial sharp tang perfectly. Also, please, please use fresh garlic. The jarred stuff just doesn’t give the marinade the raw punch that makes this Mojo Chicken sing.
Step-by-Step Instructions for Perfect Mojo Chicken
Putting this wonderful chicken together is really just two main phases: making the flavor bath and then cooking it until it’s perfectly tender. Don’t rush that soak time, though—that’s where the real transformation happens! I know we’re looking for fast weeknight meals, but this Mojo Chicken needs a good long nap in the fridge to absorb all that gorgeous citrus.
Once it’s marinated, we deal with the heat. You can use your grill for that smoky char, or just tuck it into the oven if the weather isn’t cooperating. Either way, we finish it right to make sure you get tender meat every single time.
Preparing the Mojo Marinade for Mojo Chicken
First up, let’s make the marinade. Grab a medium bowl and get that sour orange mix, olive oil, minced garlic, cumin, oregano, salt, and pepper all in there. You need to whisk this mixture like you mean it until everything is totally combined and smooth. You want a homogenous liquid before you invite the chicken to the party!
Marinating and Cooking Your Mojo Chicken
Toss your chicken pieces into a big zip-top bag or a glass dish—just make sure they are totally submerged in that bright marinade. I insist you let this go for at least four hours, but honestly, overnight is where the flavor really locks in. When it’s time to cook, this is important: take the chicken out and let any thick drip-off fall away, but don’t pat it dry like you would for frying!
Heat your grill or oven up to 375 degrees. Whether you’re grilling it up or baking it following like this guide recommends, aim for that safe internal temperature of 165 degrees Fahrenheit. That usually takes about 25 to 35 minutes depending on what cut you used. Once done, promise me you’ll let it rest for five minutes before cutting into it. The resting stops all those flavorful juices from running right out onto your plate!
Tips for Achieving the Best Mojo Chicken Results
So, you’ve marinated your chicken perfectly—awesome! Now, let’s talk about making sure it comes out stellar, whether it hits the flames or the oven rack. One of my biggest secrets for intense flavor is using that leftover marinade as a basting sauce.
But here’s the non-negotiable safety rule: you have to boil that liquid for a full five minutes before you even think about putting it on the cooked chicken. That kills any raw bacteria hanging around from the chicken bath. It really amps up the citrus notes, too!
If you are grilling your Mojo Chicken, I sometimes gently pat the outside of the chicken pieces with a paper towel right before they hit the grates. I know, they are wet from the marinade, but a tiny bit less surface moisture helps develop those gorgeous, slightly crispy charred bits we all love. If you’re looking for more ways to shake up your poultry game, I keep finding fresh ideas over at this great collection of chicken thigh recipes.
Serving Suggestions for Your Flavorful Mojo Chicken
This Mojo Chicken is amazing on its own, but you know me—I love a full, vibrant meal! Because of that zesty, garlicky profile, you want sides that can stand up to it without fighting the citrus. Think simple, comforting, and classic.
My absolute favorites always involve rice and beans. A big scoop of plain white rice soaks up any extra juices is perfect. Then, you have to pair it with some slow-cooked black beans; I even make a batch following this great red beans and rice recipe sometimes and just skip the ham hock so the Mojo shines!
And honestly, you can’t call it Cuban without some fried or baked plantains on the side. The slight sweetness of the plantains is the *perfect* counterbalance to that sharp, savory chicken. It’s truly a powerhouse plate!
Storing and Reheating Leftover Mojo Chicken
This Mojo Chicken is so good, you’ll definitely have leftovers—if you manage not to eat it all in one sitting! Store any cooled chicken in a really good airtight container in the fridge. It keeps great for three or maybe four days, tops.
When it’s time to reheat, go low and slow. Microwaving can sometimes make citrus-treated meat a little tough or dry, so I prefer a quick pass in the oven or even a quick sear in a skillet with just a tiny splash of water or broth underneath to trap the moisture. That keeps the chicken tasting almost as zesty as when it was fresh!
Frequently Asked Questions About Mojo Chicken
I get so many questions about adapting this recipe—it’s crazy how versatile it is! People are always asking about different cuts of meat or how long to let that beautiful marinade do its work. These are the questions I always hear running through my head when I’m planning my next batch of **Mojo Chicken**.
It’s flexible stuff, but I’ve got the answers that keep the flavor authentic and the results tender. We don’t want any guesswork here!
Can I use chicken breasts for this Mojo Chicken recipe?
Absolutely, you can use breasts! Since breasts are leaner than thighs, just watch your cooking time closely. You absolutely don’t want to overcook them, or they’ll get dry fast. I’d pull them off the heat about 5 minutes sooner than the thighs, and you might want to shorten that marinade time to like, 6 hours instead of overnight just to be safe with the citrus intensity.
What is the best way to get crispy skin on Mojo Chicken?
Ah, crispy skin! If you’re using bone-in thighs and you’re baking them, finish them under the broiler for just two to three minutes right at the end. Watch them like a hawk, though, because that sugar from the citrus marinade can burn quickly! If you’re grilling, getting good, direct heat toward the end helps crisp things up nicely. For more general roasting advice, check out these tips on roasting chicken thighs.
Estimated Nutritional Information for Mojo Chicken
Okay, so if you’re keeping track of macros, here are the estimated values, but remember this is just guidance based on a general serving size!
Since we’re using skinless chicken pieces in the recommended preparation, the numbers look pretty great—lots of protein here!
- Serving Size: Exactly 4 oz of cooked chicken
- Calories: Around 350
- Protein: A whopping 38 grams!
- Fat (Total): About 20 grams
- Sodium: 450 mg
Just keep in mind these figures change slightly depending on how much fat you trim off the chicken thighs before cooking or if you chose skin-on pieces. This is just the baseline for delicious, flavorful Mojo Chicken!
Share Your Experience Making Mojo Chicken
I truly hope this simple Mojo Chicken brightens up your dinner table! I just love hearing how you make these recipes your own. If you tried it out, please leave me a star rating below, and tell me what you thought!
Did you stick strictly to the recipe, or did you try adding a little extra oregano? Let me know your take on the Cuban citrus magic! You can always reach out through my contact page if you have more questions!
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Simple Mojo Chicken
- Total Time: 50 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A straightforward recipe for flavorful chicken marinated in traditional Mojo sauce.
Ingredients
- 2 lbs chicken pieces (thighs or breasts)
- 1 cup sour orange juice (or 1/2 cup orange juice mixed with 1/2 cup lime juice)
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a bowl, whisk together the orange juice mixture, olive oil, minced garlic, cumin, oregano, salt, and pepper to make the marinade.
- Place the chicken pieces in a large zip-top bag or non-reactive dish.
- Pour the marinade over the chicken, ensuring all pieces are coated.
- Refrigerate and marinate for at least 4 hours, or preferably overnight.
- Preheat your grill or oven to 375 degrees Fahrenheit.
- Remove chicken from the marinade, discarding the excess liquid.
- Grill or bake the chicken until cooked through, reaching an internal temperature of 165 degrees Fahrenheit (about 25-35 minutes depending on the cut).
- Let the chicken rest for 5 minutes before serving.
Notes
- If you cannot find sour oranges, the mix of orange and lime juice works well.
- You can use the leftover marinade as a basting sauce during the last 10 minutes of cooking if you boil it first for 5 minutes.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Cuban
Nutrition
- Serving Size: 4 oz cooked chicken
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 38
- Cholesterol: 110
Keywords: Mojo Chicken, Cuban chicken, citrus marinade, grilled chicken, baked chicken