Cuban Mojo Chicken
Oven, Air Fryer, or Grill
Submitted By: Taz
Ingredients:
3 lbs Bone-in / Skin-on Chicken Thighs
2 tsp Coarse Salt
Marinade:
¼ Cup Olive Oil
¼ Cup Water
¼ Cup Fresh Cilantro (OPTIONAL) - rough chopped
Juice of 1 Orange
Juice of 1 Lime
1 Tbs Orange Zest
2 tsp Lime Zest
2 ½ tsp Coarse Salt
Preparation:
- Pat chicken dry and place in a shallow bowl - Toss with the 2 tsp coarse salt and set aside until needed (1-2 minutes is best)
- Add all of the marinade ingredients to the work bowl of a blender and blitz until smooth
- Transfer the chicken to a large zip-top bag and pour the marinade over the top - Gently massage into the chicken making sure everything is well coated - Get out as much air as possible and seal the bag - Place in the refrigerator and allow to marinate for a minimum of 2 hours (overnight for better results)
- OVEN: Place a rack in the center position and preheat to 400°F
- Transfer the marinated chicken to a 9X13 inch baking pan and arrange in a single layer skin-side down - Make sure to add the remaining marinade over the top
- Bake without disturbing for 30 minutes - Flip the chicken, baste with the pan juices, and bake for a further 15-20 minutes more until skin is nicely browned and crispy (internal temp of 165°F)
- Remove from oven, loosely tent with foil, and allow to rest for 10 minutes before serving with Arroz Congri (Cuban Black Beans and Rice), Platanos Maduros (Fried Plantains), and salad
- Air Fryer: Place chicken skin-side down in a single layer in the air fryer basket (cook in batches if necessary) and cook at 400°F for 12 minutes - Flip the chicken and continue to cook for an additional 10-15 minutes until the skin is crispy and an instant read thermometer reads 165°F
- Remove from basket, loosely tent with foil, and allow to rest for 10 minutes before serving with Arroz Congri (Cuban Black Beans and Rice), Platanos Maduros (Fried Plantains), and salad
- Grill: Prep your grill for 2 zone cooking (one side with direct heat and the other without ‘fire’) and heat to medium heat (350-375°F)
- Once the grill is hot, place the chicken skin-side up on the ‘cool’ side of the grill and allow to cook (with the lid closed) for 30-35 minutes flipping every 10 minutes until an instant read thermometer reads 160°F
- Move to the ‘hot’ side and allow to cook directly over the flame for 3-4 minutes to a side until slightly charred and an instant read thermometer reads 170°F
- Remove from grill and serve immediately with Arroz Congri (Cuban Black Beans and Rice), Platanos Maduros (Fried Plantains), and salad