Mojo Chicken Recipes

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CUBAN MOJO CHICKEN



Cuban Mojo Chicken image

This Cuban mojo chicken recipe is so flavorful and so easy. The zesty marinade creates juicy chicken legs ready to bake, served with pineapple-avocado salsa.

Provided by Becky Hardin

Categories     Main Course

Time 50m

Number Of Ingredients 17

4 bone-in chicken leg quarters
½ cup orange juice
⅓ lime juice
3 garlic cloves
¼ cup cilantro
1 lime zest
½ tbsp cumin
1 tsp dried oregano
1 tsp salt
½ tsp black ground pepper
½ cup olive oil
1 onion (quartered)
½ avocado
4 ounces pineapple (diced)
1/2 cup cherry tomatoes
½ cup black beans (rinsed & drained (optional))
1 cup steamed rice (optional)

Steps:

  • Preheat oven at 350°F
  • Add to the food processor, orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt, and black ground pepper.
  • Process for 10 seconds. You don't want the sauce to become too creamy.
  • Add the olive oil and process for 5 seconds, just to combine ever so slightly.
  • Add the chicken and chopped onion in a large bowl.
  • Pour half of the mojo sauce over the chicken and onions. Cover with cling film, and marinate in the fridge for 3 hours.
  • Set aside the remaining half of the mojo sauce for later use.
  • When the chicken is done marinating, add chicken and onions the the baking tray, together with the sauce it marinated in.
  • Bake at 350°F for 35-40 minutes.
  • Meanwhile, chop up the pineapple, avocado, and cherry tomatoes into small pieces and add them in a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!
  • Drizzle pineapple-avocado salsa over baked chicken, serve with steamed rice and beans, and enjoy!

Nutrition Facts : Calories 674 kcal, Carbohydrate 32 g, Protein 28 g, Fat 55 g, SaturatedFat 11 g, Cholesterol 142 mg, Sodium 784 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

MOJO CHICKEN



Mojo Chicken image

Chicken breast seasoned with red chili flakes and oregano. Oh yes, don't forget the garlic! Look for the sour orange juice in the ethnic section of most supermarkets. Serve a spoonful of Coco Rice With Green Onions recipe # along side each breast.

Provided by Charlotte J

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup orange juice, sour (fresh is ok)
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
4 chicken breast halves, skinned
cooking spray

Steps:

  • Combine juices, oil, garlic, paprika, oregano, salt and chili flakes in a large zip-top plastic bag.
  • Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3 hours.
  • Preheat oven to 375 degrees.
  • Place chicken in a 13-by-9-inch baking pan coated with cooking spray.
  • Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
  • Serve with Coco Rice With Green Onions recipe #.

MOJO ROAST CHICKEN (POLLO ASADO)



Mojo Roast Chicken (Pollo Asado) image

Mojo-marinated roast chicken, just like grandma used to make! Serve with white rice, which is the traditional way. It's also great with mashed potatoes or in sandwiches with Cuban bread or fresh rolls. You can use half the mojo recipe for a smaller bird, drumsticks, or thighs.

Provided by karmicflower

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 5h10m

Yield 8

Number Of Ingredients 8

½ cup extra-virgin olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons kosher salt
½ teaspoon dried oregano
2 tablespoons minced garlic
3 tablespoons lime juice
3 tablespoons orange juice
1 (6 pound) whole chicken, cut into pieces

Steps:

  • Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
  • Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
  • Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 562 calories, Carbohydrate 2 g, Cholesterol 145.5 mg, Fat 39.8 g, Fiber 0.2 g, Protein 46.2 g, SaturatedFat 9.1 g, Sodium 501 mg, Sugar 0.6 g

CUBAN MOJO CHICKEN RECIPE



Cuban Mojo Chicken Recipe image

Cuban mojo chicken is marinated in tangy citrus, garlic, and spices for maximum flavor before roasting. Serve with rice and beans for a hearty meal.

Provided by Anita Schecter

Categories     Dinner     Entree

Time 5h50m

Yield 4

Number Of Ingredients 16

For the Marinade:
1 orange (zested)
1 lime (zested)
1/2 cup orange juice (fresh)
1/4 cup lime juice (fresh)
1/2 cup olive oil
1/4 cup fresh cilantro (chopped)
6 cloves garlic (smashed)
Optional: 1 jalapeno pepper (sliced)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
For the Chicken:
1 whole roasting chicken
Optional garnish: orange and lime slices

Steps:

  • Gather the ingredients.
  • In a large bowl, combine the orange zest, lime zest , orange juice, lime juice, olive oil, cilantro, garlic cloves, jalapeno (if using), oregano, cumin, salt, and black pepper.
  • Place the chicken into the marinade , cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can also do this in a large zip-top bag, but be sure to place the bag into a large bowl to safeguard against drips.
  • Preheat the oven to 400 F. Remove the chicken from the marinade and place on a large roasting pan. If you like, tie the legs together with kitchen string and tuck the wing tips under the body to help prevent them from darkening too much.
  • Roast in the oven for approximately 1 1/2 hours, or until the thickest part of the thigh reaches 165 F on a meat thermometer. If the breast starts to get too dark while roasting, cover loosely with a sheet of aluminum foil.
  • Remove from the oven, cover loosely with aluminum foil, and allow to rest for about 10 minutes before carving.
  • Garnish with orange and lime slices (if using) and serve with rice and black beans.

Nutrition Facts : Calories 673 kcal, Carbohydrate 7 g, Cholesterol 152 mg, Fiber 1 g, Protein 47 g, SaturatedFat 10 g, Sodium 456 mg, Sugar 3 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g

SHEET PAN MOJO CHICKEN AND PLANTAINS



Sheet Pan Mojo Chicken and Plantains image

Inspired by the mouthwatering Cuban mojo marinade, we blended together a mix of orange juice, lime juice, jalapeno, garlic, herbs and olive oil. (Sweet oranges add a burst of flavor and stand in for the sour oranges typically used.) Use it to marinate chicken thighs and set some aside to drizzle all over perfectly roasted chicken and plantains.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup fresh orange juice, plus 1 orange sliced into rounds
2 tablespoons fresh lime juice (from 1 to 2 limes)
5 cloves garlic (2 smashed, 3 minced)
1/2 jalapeno pepper, seeded
Kosher salt and freshly ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup fresh mint, plus more for topping
1/2 cup fresh parsley, plus more for topping
8 small skin-on, bone-in chicken thighs (about 3 pounds)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 green-yellow plantains, peeled and cut into 1 1/2-inch pieces
1 large red onion, cut through the root into wedges

Steps:

  • Combine the orange juice, lime juice, smashed garlic, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a blender. Puree until combined, then let sit 5 minutes. Turn the blender back on and slowly pour in 1/2 cup olive oil. Remove 1/4 cup of the mixture and set aside for the marinade. Add the mint and parsley to the remaining mixture in the blender and puree again until smooth; season with salt and pepper. Transfer the sauce to a bowl; cover and refrigerate.
  • Season the chicken thighs generously with salt and pepper. Place in a large bowl and add the reserved 1/4 cup marinade, the minced garlic, cumin and oregano. Rub all over the chicken until evenly coated. Cover and refrigerate 1 to 4 hours.
  • Preheat the oven to 450˚ F. Let the chicken come to room temperature while the oven preheats. Toss the plantains and red onion on a rimmed baking sheet with the remaining 2 tablespoons olive oil; season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin-side up, and orange slices among the plantains and onion.
  • Roast until the plantains are tender when pierced with a knife, about 20 minutes. Remove the plantains to a cutting board and stand them up on a cut side. Flatten the plantains with the bottom of a measuring cup or ramekin, then return to the baking sheet, setting them flat in the pan juices.
  • Return the pan to the oven and roast until the chicken is browned, crisp and cooked through, 20 to 25 more minutes. Sprinkle with chopped mint and parsley; serve with the sauce.

SLOW COOKER MOJO CHICKEN



Slow Cooker Mojo Chicken image

This chicken is fall-off-the-bone tender. Allow enough time to marinate the chicken thighs, the longer the better. I serve the thighs over white rice and spoon some sauce over chicken. I also serve additional sauce on the side.

Provided by Yoly

Time 10h20m

Yield 4

Number Of Ingredients 13

¾ cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
¼ cup chopped fresh cilantro
6 cloves garlic, pressed
2 medium oranges, zested
1 medium lime, zested
2 teaspoons dried oregano
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
2 bay leaves
4 (6 ounce) bone-in chicken thighs

Steps:

  • Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, oregano, salt, pepper, cumin, and bay leaves in a large resealable bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. Flip the bag over occasionally and rub over chicken thighs to evenly distribute marinade.
  • Place chicken and marinade in a slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 698 calories, Carbohydrate 44.1 g, Cholesterol 105.8 mg, Fat 47.4 g, Fiber 11.9 g, Protein 27.1 g, SaturatedFat 9 g, Sodium 1207.6 mg, Sugar 5.2 g

MOJO MARINATED CHICKEN



Mojo Marinated Chicken image

Make and share this Mojo Marinated Chicken recipe from Food.com.

Provided by Mike Rapa

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon extra virgin olive oil
1 tablespoon garlic, minced
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 chicken breast halves

Steps:

  • To make marinade: In a medium bowl, whisk the marinade ingredients.
  • Place the chicken in a large, plastic resealable bag and pour in the marinade, place in a bowl, and refrigerate for 6-8 hours, turning occasionally.
  • Remove the chicken from the bag and reserve the marinade. Pour the marinade into a small saucepan, brign to a boil over high heat, and boil for a minute.
  • Grill, bone side down, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30-40 minutes. Baste once or twice with the boiled marinade. For crispier skin, grill the chicken, skin side down, over Direct Medium heat during the last 5 minutes of grilling time. Brush with a little of the marinade just before serving.

Nutrition Facts : Calories 176.6, Fat 10.2, SaturatedFat 2.4, Cholesterol 46.4, Sodium 444.6, Carbohydrate 4.7, Fiber 0.2, Sugar 2.8, Protein 16

MOJO CHICKEN WITH PINEAPPLE



Mojo Chicken With Pineapple image

This simple, bright chicken dinner will transport you to a sunnier place, no matter what color the sky may be where you are. It starts with a citrusy, garlicky Cuban mojo. Instead of marinating the chicken in the mojo before cooking, you marinate it afterward: As the warm, broiled chicken sits in the mojo (for up to an hour), it soaks up the lively flavors.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/2 to 2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
1/2 pineapple, cut into 1 1/2-inch chunks (about 3 cups)
1 orange, zested, then quartered
1/4 cup extra-virgin olive oil
4 garlic cloves, peeled
1 jalapeño, stemmed
A few cilantro sprigs, leaves removed, then stems finely chopped
2 large limes, zested and juiced
1 teaspoon dried oregano
1/2 teaspoon ground cumin

Steps:

  • Pat the chicken dry and season all over with salt and pepper. Set aside.
  • Heat the broiler with a rack 6 inches from heat source. On a foil-lined quarter sheet pan (or half sheet pan), drizzle the pineapple chunks and orange quarters with 1 tablespoon olive oil and season with salt and pepper. Toss to coat, then broil until charred in spots, 8 to 13 minutes.
  • Meanwhile, make the mojo: On a cutting board, coarsely chop the garlic and jalapeño. Add the chopped cilantro stems, orange zest, lime zest, dried oregano and 1 teaspoon salt. Chop and smash the mixture until a coarse paste forms. Transfer the mixture to a large bowl, then stir in the lime juice, ground cumin and 2 tablespoons olive oil.
  • Transfer the charred fruit to the mojo and transfer the chicken to the sheet pan. Coat with remaining 1 tablespoon olive oil and broil until cooked through and charred in spots, 15 to 20 minutes (no need to flip).
  • Add the cooked chicken to the mojo, pineapple and orange wedges, and toss to coat. Let sit 5 minutes or up to 1 hour. Slice the chicken and serve on a platter, with the sauce poured over top and the charred pineapple and orange wedges alongside. Season to taste with salt and pepper, and sprinkle with cilantro leaves. Squeeze orange wedges over top as desired.

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Directions. Combine 1/4 cup chopped cilantro and next 4 ingredients (through garlic) in a large bowl. Reserve 1/4 cup marinade in a medium bowl. Add 1/4 teaspoon salt and chicken to remaining marinade, turning to coat. Let stand at room temperature for 20 minutes, turning occasionally. Heat a grill pan over high heat.
From myrecipes.com


SHEET PAN MOJO CHICKEN - SAVORING ITALY
2021-08-14 Preheat oven to 425F. On a foil paper lined baking sheet, add the chicken pieces (skin side down) and the marinade. Place the onion slices, orange and lime around the chicken. Transfer baking sheet to the oven and cook for 30 minutes. Spoon the marinade all over the chicken and turn over chicken pieces to skin side up.
From savoringitaly.com


CUBAN MOJO CHICKEN - THE COOKIE ROOKIE®
2021-09-14 How to make Mojo Chicken in the Oven. Be sure to see the recipe card below for full ingredients & instructions! Make the mojo sauce in a blender. Marinade the chicken thighs for 2 hours. Place the thighs in a baking sheet and top with citrus slices and oil. Bake and baste the chicken til golden brown.
From thecookierookie.com


THE BEST MOJO CHICKEN MARINADE | DWARDCOOKS | WW COMFORT …
If you are worried about heat, remove seeds from the jalapeno. Blend the ingredients with 1, taste, and decide if you want more. 1/3 cup marinade is needed for 2-3 pounds of protein. Reserve the rest for dipping OR freeze. Nutritional Information and WW Points reflect marinade only (1/3 cup divided into 8 servings)
From dwardcooks.com


GRILLED MOJO CHICKEN WITH PINEAPPLE SALSA | TABLE FOR TWO
2022-06-12 For the salsa: Mix all ingredients in a medium bowl and set aside. Grill chicken over medium heat turning every 5-6 minutes until chicken is just cooked through and registers 165°F on a thermometer, about 10-15 minutes; 15 – 20 if thick. Rest chicken for 10 minutes before slicing, then serve topped with the pineapple salsa.
From tablefortwoblog.com


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