Cuban Mojo Chicken Recipe
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:
  1. 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)
  2. Add all of the marinade ingredients to the work bowl of a blender and blitz until smooth
  3. 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)
  4. OVEN: Place a rack in the center position and preheat to 400°F
  5. 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
  6. 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)
  7. 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
  8. 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
  9. 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
  10. 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)
  11. 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
  12. 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
  13. Remove from grill and serve immediately with Arroz Congri (Cuban Black Beans and Rice), Platanos Maduros (Fried Plantains), and salad
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