Cuban Mojo Chicken
Cuban mojo chicken might just be one of my favorite recipes of all time. This simple sheet pan version is perfect for lazy summer days when the mood calls for something super easy to prepare, but still deeply flavorful and satisfying. And it is equally wonderful in the depths of winter when you just need to breathe a little citrus flavored sunshine into your kitchen. The secret to this dish is a boldly flavored mojo marinade, brimming with the bright flavors of fresh citrus and the pungency that you get from a generous amount of garlic and a few earthy spices. While this dish is traditionally made with Seville oranges, which are distinctively sour, these can rather be difficult to source. But luckily, it's easy to mimic their striking flavor by simply incorporating a couple of limes into the juice mix along with your more readily available navel, cara cara, or Valencia oranges.
Servings 4 servings
Equipment
- large rimmed metal baking sheet
Ingredients
- 1½ pounds chicken breast boneless and skinless, cut into medium chunks
- 4 tablespoons vegetable oil (divided)
- ¼ cup orange juice freshly squeezed
- ¼ cup lime juice freshly squeezed
- 6 garlic cloves grated (with a microplane)
- 2 teaspoons ground cumin (divided)
- 2 teaspoons dried oregano (divided)
- ½ teaspoon ground allspice
- 2 teaspoons kosher salt (divided)
- 1 teaspoon fresh ground black pepper (divided)
- 1 pound Yukon gold potatoes peeled and chopped into medium chunks
- 1 medium red onion peeled and chopped into large chunks
- few sprigs fresh cilantro roughly chopped
Instructions
- Place the chicken in a medium bowl and pour over the orange and lime juices. Then add 2 tablespoons vegetable oil, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, ½ teaspoon pepper, allspice, and grated garlic. Stir the chicken to coat with the marinade, cover, and refrigerate for 30 minutes.
- In the meantime, place the chopped potatoes and onion in another medium bowl. Drizzle over the remaining 2 tablespoons of vegetable oil. Then add the remaining 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper. Toss to coat the vegetables thoroughly.
- Heat the oven to 400℉ and spread the potatoes and onions evenly across a large rimmed metal baking sheet. When the chicken is done marinating, add that to the pan as well (marinade and all), nestling the meat among the vegetables.
- Roast for about 30 to 40 minutes (depending on the size of your chicken and potato chunks), or until the chicken is cooked through, the potatoes are fork tender, and everything is well bronzed.
- Garnish with a generous scattering of cilantro and serve.