Cuban Lemon-Garlic Chicken

Name: Cuban Lemon-Garlic Chicken
Total time: 2 h
Yield: 4 serving(s)
Ingredients: Juice of 1 orange; Juice of 1 lemon; Juice of 1 lime; 1 tablespoon fresh cilantro, chopped; 2 garlic cloves, chopped; 1 teaspoon salt; 1 teaspoon dried oregano; ½ teaspoon ground white pepper; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ¼ cup olive oil; 2 pounds chicken thighs, rinsed and patted dry

Ariana Corrado Website

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Bring the taste of Havana to your kitchen with this flavor-packed chicken recipe. This Cuban dish features garlic and a blend of citrus juices in a special "mojo" marinade. The marinade infuses the meat with spices and acidity, resulting in tender, flavorful meat. If you have time, marinate the chicken thighs 24 hours in advance to get maximum flavor. Broiling the chicken after it's baked creates addictive, super crispy skin. In Cuba, this type of chicken dish would typically be served with "arroz con gris" (rice and beans) and fried plantains.

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Servings: 4

Ready in: 2hr PT2H

Ingredients

Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
1 tablespoon fresh cilantro, chopped
2 garlic cloves, chopped
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground white pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ cup olive oil
2 pounds chicken thighs, rinsed and patted dry

Directions

Blend orange juice, lemon juice, lime juice, cilantro, garlic, salt, oregano, white pepper, cumin, coriander, and olive oil together in a blender until smooth; about 30 seconds.
Put chicken thighs in a large, resealable plastic bag; add marinade and remove as much air as possible before sealing bag. Marinate chicken in refrigerator for 1 hour to overnight..
Preheat oven to 375°F (190°C).
Put thighs into a square baking dish with skin-side up. Pour marinade over the chicken. Roast in oven for 20 minutes.
Increase temperature to on 425°F (220°C). Cook chicken at the adjusted temperature for 15 minutes, turn and cook skin-side-down until the chicken is no longer pink at the bone, about 10 minutes more.
Switch oven to Broil-High and turn thighs again so skin side is facing up.
Broil until skin has browned, about 3 minutes more.

Mealthy tip:

Chicken thighs are less expensive and have more flavor than the breasts, especially when cooked with the skin and bones left intact. For a lower fat alternative, use bone-in, skin-on chicken breasts. Marinating the chicken for at least an hour adds lots of flavor and helps the meat stay moist.

Tagged:

Dinner Lunch Chicken Oven Chicken Thighs Latin American Caribbean Gluten-free Dairy-free Low-carb Sugar-free

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5.0out of 5 Stars

(5 Reviews)

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What others are saying

McKenzie C says:

I've always been a fan of mojo sauce, and I've found and purchased the jarred store bought version before. This homemade recipe is so easy, much fresher, and better tasting. We used it on chicken breasts and it turned out great.

Leah M says:

I've made mojo sauce a few times, never with lemon or coriander. I liked the way this turned out. We used a marinator machine so we only had to marinate it for about 20 minutes. The meat turned out tender and juicy, and beautiful flavors. Well done!

Sam Dalton says:

This is a very authentic tasting recipe. We made this with plantains and I used skin-on chicken to get it nice and crisp on the outside, and juicy on the insider. Very flavorful, good recipe!

Katie Hason says:

I love Latin food! I paired this chicken with rice and black beans, and a side of tostones. I also added more white pepper for extra spice. We will definitely be making this again. I bet you can also shred the chicken and use the meat in tacos or tostadas? I might try that next time.

Aja A says:

The flavors of this chicken were so good! I ended up using chicken breasts instead of thighs and the chicken was still juicy. I placed this chicken on top of some leftover black beans and it was delicious. Will use this rub again!