My take on Mojo Chicken is a citrusy glazed entree that is baked to perfection, then garnished with red onions and cilantro. I like to serve mine with rice, black beans, homemade chimichurri, and lime wedges for extra zip.
My best friend and I recently discovered this Cuban restaurant down the street from our houses. We’ve gone for dinner several times and each visit has been absolutely mouthwatering. I love all the flavor profiles and find myself craving them often. We usually start with their mariquitas (crunchy golden plantain chips) and croquetas (fried rolls made with yuca, chimichurri-chicken, béchamel, and tomatina); but honestly you can’t go wrong with anything on their menu.
During our last visit they had Cuban Mojo on special, and it was so delicious I wanted to try to make it at home. This dish has a garlic-citrus marinade that pairs wonderfully with various proteins. It can even be drizzled on top of starchy foods like my Roasted Fingerling Potatoes. It’s a no-cook marinade, so everything comes together in a flash!
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR MOJO CHICKEN:
I like to pulse everything together in the food processor, then pour over the chicken. Allow to marinate for at least 1 hour in the fridge or up to overnight.
FOR THE MARINADE AND CHICKEN:
- Shallot
- Garlic Cloves
- Orange Juice
- Maple Syrup
- Lime Zest
- Ground Ginger
- Cumin
- Salt
- Black Pepper
- Lime Juice
- Olive Oil
- Springer Mountain Farms Boneless Skinless Chicken Thighs
FOR SERVING:
- Red Onion
- Cilantro
- Lime Wedges
- Charred Scallion Chimichurri
- Extra Mojo Sauce
I personally like the taste of chicken thighs for this recipe, but you could also use chicken breasts or marinate a whole chicken. I haven’t tried it with wings yet, but I have a feeling it would be D-E-L-I-S-H!
METHODS FOR COOKING:
BAKED IN THE OVEN: Preheat the oven to 425F. Shake off any access marinade and lie the thighs flat on a lined baking sheet. Bake for 25 – 30 minutes.
AIR FRYER: Depending on the size of your air fryer, you may have to work in batches. Preheat the air fryer to 400F. Place the chicken flat on the racks or inside the roasting bin, cook for 20 minutes, making sure to flip halfway through.
OUTDOOR GRILL: Preheat the grill over high heat. Lay the chicken flat on the grates and then turn the grill down to a low-medium. Grill the chicken for 20 minutes, making sure to flip halfway through.
NOTES: The above methods are for boneless, skinless chicken thighs. Other cuts of chicken, bone-in, or skin-on might take longer. Always test the chicken to make sure it has reached 165F before consuming.
CHARRED SCALLION CHIMICHURRI:
I absolutely love making my own sauces and condiments at home. I’ll often make this South American Chimichurri to keep in my fridge, however, today I thought I’d try something a little different. I had a bunch of green onions on hand, so I thought I’d char them in the skillet to create an extra depth of flavor! Here’s everything you’ll need:
- 1/2 cup Olive Oil, divided
- 1 bunch Green Onions, chopped
- 1/4 cup Chopped Fresh Parsley
- 1 small Shallot, minced
- 1 tbsp. Dried Oregano
- 2 Garlic Cloves, minced
- 1/2 tsp. Red Pepper Flakes
- 1 tbsp. Red Wine Vinegar
- 1 tbsp. Fresh Lemon Juice
- 1/2 tsp. Salt, or more to taste
Start with a skillet over medium-high heat. Add 1/4 cup of olive oil and the green onions. Saute for 5 minutes, or until they start to brown. Next you’ll add the shallot, garlic cloves, dried oregano, and red pepper flakes. Continue to saute for 2 minutes, or until the garlic is fragrant. Transfer to a mason jar and then add the remaining olive oil, red wine vinegar, lemon juice, parsley and salt. Allow to cool slightly, taste, and adjust the salt if necessary. Store in the refrigerator and use within 2 – 3 days.
MORE CONDIMENTS YOU’LL ENJOY:
How To Make Aji Verde (Spicy Peruvian Green Sauce)
Easy Homemade Buttermilk Ranch Dressing
10-minute Roasted Red Pepper Cream Sauce
Tomatillo Salsa Verde with Avocado
Creamy Cilantro Lemon Dressing
Healthier Green Goddess Salad Dressing
Tangy Alabama White Sauce (a blog favorite!)
Anti-Inflamatory Turmeric Tahini Dressing
VIEW ALL RECIPES BY CLICKING HERE!
- 1 Shallot
- 2 Garlic Cloves
- ½ cup Orange Juice
- 2 tsp. Maple Syrup
- 1 tsp. Lime Zest
- ¼ tsp. Ground Ginger Powder
- ½ tsp. Ground Cumin
- 1 tsp. Salt
- ½ tsp. Black Pepper
- Juice of 1 Lime
- ¼ cup Olive Oil
- 2.5 lbs. Springer Mountain Farms Boneless Skinless Chicken Thighs
- Minced Red Onion
- Chopped Cilantro
- Lime Wedges
- Charred Scallion Chimichurri
- Extra Mojo Sauce
- Puree all the marinade ingredients (except for the chicken) in a food processor. Reserve ½ cup marinade and set aside. Pour the rest over the chicken and allow to marinate in the refrigerator for 1 hour or up to overnight.
- Preheat the oven to 425F. Shake off any access marinade and lie the thighs flat on a lined baking sheet. Bake for 25 - 30 minutes, or until internal temperature has reached 165F.
- Serve with suggested red onion, cilantro, lime wedges, charred scallion chimichurri, extra mojo sauce, and preferred side dishes.
NOTES ON THIS RECIPE:
- I like to bake these, but I have included directions for the air fryer and grill earlier in the blog post.
- Feel free to swap the lime zest and juice with lemon if that’s what you have on hand.
- I used orange juice for convenience, however, freshly squeezed orange juice tastes marvelous as well!
- 2.5 pounds of chicken thighs is equivalent to 6 thighs. Serving size is 2 thighs per person.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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