Cuban Mojo Chicken
Juicy Cuban Mojo Chicken marinated in fresh citrus juice, garlic, and oregano. Easy oven-roasted recipe packed with bold flavor.
Ingredients
- 3 pounds bone-in chicken thighs or drumsticks
- 1 cup fresh orange juice
- ¼ cup fresh lime juice
- ¼ cup olive oil
- 6 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons fresh cilantro chopped (optional garnish)
Instructions
- In a large bowl, whisk together orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, and black pepper. Place chicken in a large zip-top bag or baking dish and pour marinade over it, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours, preferably overnight. Preheat oven to 400°F. Arrange marinated chicken in a roasting pan, skin-side up. Roast for 40–45 minutes until chicken reaches an internal temperature of 165°F and skin is golden brown. Broil for 2–3 minutes at the end if extra crispness is desired. Let rest for 5 minutes before serving. Garnish with fresh cilantro if desired.
Notes
Marinate for several hours for maximum flavor. Avoid overcrowding the pan to ensure even browning. Store leftovers in the refrigerator for up to 4 days and reheat in the oven for best texture.