Cuban Mojo Chicken with Charred Scallion Chimichurri
 
Prep time
Cook time
Total time
 
My take on Mojo Chicken is a citrusy glazed entree that is baked to perfection, then garnished with red onions and cilantro.
Serves: 3
Ingredients
FOR THE MARINADE AND CHICKEN:
  • 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
FOR SERVING:
  • Minced Red Onion
  • Chopped Cilantro
  • Lime Wedges
  • Charred Scallion Chimichurri
  • Extra Mojo Sauce
Instructions
  1. 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.
  2. 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.
  3. Serve with suggested red onion, cilantro, lime wedges, charred scallion chimichurri, extra mojo sauce, and preferred side dishes.
Recipe by Slice of Jess at https://sliceofjess.com/cuban-mojo-chicken-with-charred-scallion-chimichurri/