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Cuban Mojo Chicken

Savory Cuban Mojo Chicken

Cuban Mojo Chicken is a tangy and zesty dish that will become the star of your family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 pieces
Course: Dinner
Cuisine: Cuban
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Roasting Chicken 5 to 6 pounds, whole chicken for juicy meat and crispy skin.
  • to taste tsp Salt Essential for enhancing overall flavor.
  • to taste tsp Ground Black Pepper Add this seasoning to elevate the dish.
For the Marinade
  • 1 tsp Zest of Orange Infuses a lovely citrus aroma.
  • 1 tsp Zest of Lime Provides a bright tangy note.
  • 1/2 cup Orange Juice Freshly squeezed for optimal flavor.
  • 1/4 cup Lime Juice Freshly squeezed for perfect flavor balance.
  • 4 tbsp Butter Melted, OR 1/4 cup Olive Oil.
  • 8 cloves Garlic Chopped finely for robust flavor.
  • 1 tsp Dried Oregano Traditional Cuban flavor.
  • 1 tsp Ground Cumin Adds warmth and earthiness.
  • 1/4 cup Chopped Cilantro Lightly packed for freshness.
For Serving
  • Orange and Lime Slices Optional, for garnish and aromatic freshness.

Equipment

  • roasting pan
  • mixing bowl
  • Meat Thermometer
  • plastic wrap
  • Aluminum foil

Method
 

Step-by-Step Instructions
  1. Prepare the chicken by cleaning it thoroughly, removing giblets, rinsing, and drying it. Season generously with salt and ground black pepper.
  2. In a mixing bowl, combine zest from one orange and one lime, orange juice, lime juice, melted butter or olive oil, minced garlic, oregano, cumin, salt, and black pepper.
  3. Coat the chicken with the marinade and refrigerate for at least 4 hours or overnight.
  4. Preheat the oven to 425°F (220°C) about 30 minutes before baking, allowing chicken to come to room temperature.
  5. Place the marinated chicken in a roasting pan, tying the legs together and tucking the wings. Roast for about 1 hour.
  6. Continue roasting until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  7. Once cooked, let the chicken rest for about 10 minutes before carving.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 5gProtein: 28gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 25mgCalcium: 20mgIron: 1mg

Notes

For maximum flavor, marinate overnight. Use a meat thermometer to ensure chicken is cooked through. Letting the chicken rest helps maintain moisture.

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