Fresh and delicious, this easy to make Cuban mojo chicken recipe is full of citrus flavors. Made from scratch, the marinated chicken is baked in the oven with fragrant sauce for one tasty dinner everyone will love.
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Baked Mojo Chicken Recipe
Liven up your chicken dinners with this simple but SO delicious Cuban inspired recipe.
This mojo chicken is baked in the oven and it’s so effortless to make. With flavors of mint, cilantro and citrus, this is one dinner recipe that’s sure to impress! The baked marinated chicken comes out so juicy, and every bite is extra delicious.
I know you are going to love this one!
Be sure to try my Grilled Tequila Lime Chicken and Lemon White Wine Chicken too!
Why you’ll love this Easy Cuban Chicken recipe:
- HEALTHY: Made with natural ingredients, this tasty recipe is high in protein and low in saturated fat, a well as being low carb.
- EASY: It takes minutes to make the marinade and sauce for this dish, before it gets baked altogether in the oven. It’s a great go to after a busy day.
- SIMPLE INGREDIENTS: You just need some chicken thighs, fresh herbs and citrus some oil, and of course, some garlic. Everyday ingredients but big flavors.
How to make Mojo Chicken in the Oven
You can jump to the recipe card for full ingredients & instructions!
- Make the mojo sauce in a blender.
- Marinade the chicken thighs for 2 hours.
- Place the thighs in a baking sheet and top with citrus slices and oil.
- Bake and baste the chicken til golden brown.
Can you make this recipe with chicken breasts?
I like to use bone in and skin on chicken thighs for this recipe. The bones helps them to stay nice and juicy and the skin adds extra flavor. You can make this with chicken breasts if you prefer, but the cooking time will need to be reduced to around 20 to 30 minutes.
Use an instant read thermometer to check when your chicken i fully cooked through, it should register at 165F.
Can you make it ahead of time?
This Cuban mojo chicken recipe is best served as soon as you’ve made it, but the sauce will keep well in the fridge for up to 4 days. It’s best not to marinate the chicken for more than 2 hours, as the acid can start to break down the meat too much and become tough.
If you do have leftovers, they will keep well for 4 days, and can be reheated in the oven at 360F for around 20 minutes til warmed through.
What do you serve it with?
I like to serve this Cuban chicken with rice and veggies, or a chopped salad will work great too. Try it with:
Tips!
- This chicken is incredibly juicy and flavorful. The orange and lime slices caramelize with the baking so they get soft and delicious.
- I like to serve it with some extra mojo sauce on the side and drizzle the chicken with it once I’m ready to serve it.
- Don’t marinade the chicken for more than 2 hours. If you are short on time, a 30 minute marinade will still add lots of flavor.
- Once baked, let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
This Cuban mojo chicken recipe is so crazy delicious! Simple to prep and so effortless to cook, it’s a great option for a weeknight meal, but super tasty that you can easily serve it to company when you are trying to impress.
More Easy Chicken Recipes we Love
- Baked Chicken Tacos
- Buffalo Chicken Dip
- Beer Can Chicken
- Buffalo Chicken Chili
- Crispy Chicken Sandwich
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Mojo Chicken Recipe
Ingredients
For the Chicken
- 3 Pounds chicken thighs
- 1 Tsp cumin
- 1 Garlic clove minced
- 1 Orange sliced
- 1 Lemon sliced
- 1 Lime sliced
- 2 Tbsp olive oil
- ½ Cup mojo sauce
For the Sauce
- Juice from 2 oranges
- Juice from 1 lime
- Juice from 1 lemon
- 2 Garlic cloves
- ¾ Cup cilantro
- ⅓ Cup mint
- ½ Cup olive oil
Instructions
For the Chicken
- Place the chicken thighs in a bowl. Add the cumin, garlic clove and mojo sauce and rub. Cover with plastic wrap and marinate for 2 hours.3 Pounds chicken thighs, 1 Tsp cumin, 1 Garlic clove, ½ Cup mojo sauce
- Preheat the oven to 400 degrees. Place the chicken, skin side up in a baking pan. Add the lemon slices, orange slices and lime slices and drizzle with the oil.1 Orange sliced, 1 Lemon, 1 Lime, 2 Tbsp olive oil
- Bake for 45 to 50 minutes spooning the chicken with the pan juices every 15 minutes. Cook until golden brown.
For the Sauce
- Place all the ingredients except for the oil into the glass of a blender and pulse until everything is well incorporated.Juice from 2 oranges, Juice from 1 lime, Juice from 1 lemon, 2 Garlic cloves, ¾ Cup cilantro, ⅓ Cup mint
- With the blender running on low slowly pour in the olive oil and continue mixing for 1 more minute.½ Cup olive oil
Becky’s Tips
- This chicken is incredibly juicy and flavorful. The orange and lime slices caramelize with the baking so they get soft and delicious.
- I like to serve it with some extra mojo sauce on the side and drizzle the chicken with it once I’m ready to serve it.
- You can refrigerate this sauce for up to 4 days.
- Don’t marinade the chicken for more than 2 hours. If you are short on time, a 30 minute marinade will still add lots of flavor.
- Once baked, let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
