It’s interesting that we got put on to this recipe by a Rabbi/Chef, but ever since Honey Bear and I tried Rabbi Avi’s Cuban mojo chicken recipe, it’s become a staple in our house. We liked Chef Rabbi Avi’s version well enough, but once we put our own spin on it, we liked it even better.
The shining light of this healthy roasted chicken recipe is its citrus-garlic marinade, that tastes best when left to do its thing for at least one hour. We marinated ours for 8-10 hours (overnight). Up to 24 hours is fine.
Serve with roasted vegetables, black beans, rice, or green salad.
How to Make Cuban Mojo Chicken
2 lb Chicken thighs
Citrus: juice of 1 grapefruit, 1 orange, 2 lemons, 1 lime (feel free to use a combo of at least any three of these)
6-7 cloves minced garlic
Seasoning to taste. A few of our favorite combinations:
- pollo seasoning, lemon pepper, cayenne, everything bagel seasoning
- salt, pepper, lemon pepper, cayenne, everything bagel seasoning
Gallon sized ziploc bag
Combine the citrus fruit juice and minced garlic into a small bowl. Set aside.
Place clean, seasoned chicken in a gallon size ziplock bag. Pour the citrus juice and garlic over the meat, completing submerging each piece in the marinade. Marinate for 1-24 hours
Pre-heat the oven to 450 degrees. Arrange the chicken on a baking rack, on a foiled-lined baking sheet.
Roast for 45-50 minutes, checking the meat every once in a while for doneness.
Remove from oven, and let cool for 5 minutes before serving.
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