Cuban Mojo Chicken is sweet, savoury, and citrusy! This chicken dinner goes well with rice, beans, avocado, tomatoes, and more!
INGREDIENT
– 3 lbs boneless skinless chicken thighs*– 1/2 cup orange juice– 1 teaspoon lime zest or lemon zest– 2 Tbsp fresh lime juice or lemon juice– 1/4 cup avocado oil or olive oil– 2 teaspoons pure maple syrup– 2 cloves garlic minced– 1/2 tsp onion powder– 1/2 tsp ground ginger optional– 1/2 teaspoon ground cumin– ½ teaspoon sea salt to taste– 1/4 tsp black pepper
INSTRUCTIONS
Blend orange juice, lime zest, lime juice, avocado oil, pure maple syrup, garlic, onion powder, ground ginger, ground cumin, and sea salt in a small blender or food processor to make the mojo marinade.
Step 1
Place raw boneless skinless chicken thighs and marinade in a large zip lock bag. Seal the bag and marinate chicken in mojo. Refrigerate 1–24 hours for best results.
Step 2
Put chicken in 425-degree oven. Place chicken and marinade in a large casserole or baking dish. Single-layer chicken. Chicken thighs touch but not overlap.
Step 3
The chicken should be 165 degrees Fahrenheit after 20 minutes on the centre rack of the preheated oven.
Step 4
Wait for a meat thermometer to stop moving in the thickest part of the largest thigh. Adjust bake time for boneless skinless breasts or skin-on thighs. Bake chicken breasts 20–30 minutes at 350.
Step 5
Add juices to cooked chicken thighs and broil on high for caramelised glazed chicken.
Step 6
Broil chicken 5–8 minutes to crisp. Chicken thighs tenderise best at 200 degrees F, even if the internal temperature is above 165. Bake chicken breasts near 165 for juicy results.
Step 7
Rest chicken for 10 minutes before serving. Cuban mojo chicken goes with steamed rice, black beans, avocado, tomatoes, and fried plantains.