Why You’ll Love This this Punchy Cuban-Style Mojo Chicken
This zesty Cuban-inspired chicken practically marinates itself while you go about your day, soaking up all that tangy orange and lime goodness that’ll make your taste buds do a little salsa dance. The best part is how the marinade does all the heavy lifting – you just toss everything in a bag, let it work its magic, then pop it in the oven for hands-off cooking that somehow makes you look like a culinary genius. Plus, with ingredients you probably already have lurking in your pantry, this recipe won’t send you on one of those frantic grocery store treasure hunts where you’re wandering the aisles muttering about sour orange juice.
Ingredients List
This mojo chicken recipe calls for just a handful of simple ingredients that pack a serious flavor punch.
- 1/2 cup orange juice, sour (fresh is ok)
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 4 chicken breast halves, skinned
- cooking spray
Health-wise considerations:
- This recipe is naturally lean since you’re using skinless chicken breasts and minimal oil
- The marinade adds tons of flavor without piling on calories or sodium
- Fresh citrus juices provide vitamin C while herbs and spices deliver antioxidants
- Skip the cooking spray if you want to go completely oil-free – the marinade provides enough moisture to prevent sticking
Step by Step Directions
Follow these simple steps to create this flavorful Cuban-inspired chicken dish that’s both healthy and delicious.
- Combine orange juice, olive oil, lime juice, minced garlic, paprika, oregano, salt, and red pepper flakes in a large zip-top plastic bag.
- Add the skinned chicken breast halves to the marinade, seal the bag, and refrigerate for at least 1 hour and up to 3 hours.
- Preheat your oven to 375 degrees Fahrenheit.
- Place the marinated chicken in a 13-by-9-inch baking pan that has been coated with cooking spray.
- Bake covered for 20 minutes, then remove the cover and continue baking for an additional 25 minutes or until the chicken is fully cooked through.
- Serve immediately while hot for the best flavor and texture.
- For an authentic presentation, cut the chicken into cubes and thread onto bamboo skewers before serving.
Substitutions and Variations
- Oil alternatives – Avocado oil or even melted butter can replace the olive oil, each bringing its own subtle personality to the dish.
- Bone-in adaptation – Chicken thighs or drumsticks work wonderfully, just bump up the cooking time to about 45-50 minutes total.
Dark meat actually handles this marinade even better than breasts.
Additional Things to Serve With This Dish
This vibrant, citrusy chicken practically begs for sides that can either complement its bold flavors or provide a cooling contrast.
- Cuban black beans and rice – The classic pairing that never gets old, with creamy beans soaking up all those gorgeous pan juices.
- Coconut rice with green onions – As mentioned in the original recipe, this slightly sweet, aromatic rice creates the perfect backdrop for the tangy chicken.
- Simple avocado salad – Dice up some ripe avocados with red onion, cilantro, and a squeeze of lime to cool down the heat from those red pepper flakes.
- Grilled or roasted plantains – Sweet plantains bring out the orange notes in the marinade while adding that authentic Cuban touch.
- Yuca with garlic mojo – If you’re feeling ambitious, boiled yuca drizzled with extra garlic and citrus creates a starchy, satisfying base.
- Simple green salad – Sometimes you just need something fresh and crisp to cut through all that richness, maybe with a light vinaigrette.
- Roasted vegetables – Bell peppers, zucchini, or sweet potatoes all play nicely with these Cuban flavors, especially if you toss them with a bit of the leftover marinade.
Cooking Tips & Tricks (Chef’s Notes)
Getting this Cuban-style mojo chicken just right comes down to a few key moves that’ll save you from any kitchen disasters.
- Don’t skip the marinating time – I know you’re hungry, but that hour minimum isn’t a suggestion, it’s practically a law of physics for flavor absorption.
- Pound those chicken breasts – Uneven thickness means some parts turn into rubber while others stay pink, so grab a meat mallet or rolling pin and get them to about 3/4 inch thick.
- Save some marinade for serving – Before the raw chicken touches it, set aside a few tablespoons in a separate bowl because drizzling that liquid gold over the finished dish is pure magic.
- Use a meat thermometer – Guessing games with chicken are never fun, so aim for 165°F in the thickest part and you’ll sleep peacefully knowing nobody’s getting sick.
- Let it rest after baking – Those juices need about 5 minutes to redistribute, otherwise they’ll end up all over your cutting board instead of in your mouth.
- Double up on garlic if you’re feeling brave – The recipe calls for 2 cloves, but garlic and citrus are best friends, so why not let them have a proper reunion.
- Tent with foil if browning too fast – Ovens can be temperamental beasts, and if the top starts looking more charcoal than golden, just cover it loosely.
Nutritional Facts
This Cuban-style mojo chicken delivers impressive protein while keeping calories in check, thanks to the citrus-based marinade and lean chicken breasts.
- Calories per serving: Approximately 185-200 calories (based on 4 servings)
- Protein powerhouse: Each serving packs about 35-38 grams of lean protein
- Fat content: Only 4-5 grams of fat per serving, mostly from the tablespoon of heart-healthy olive oil
- Carbohydrates: Minimal at 2-3 grams, primarily from the orange juice and garlic
- Sodium levels: Around 300mg per serving, which is moderate and mostly from the added salt
- Vitamin C boost: Orange and lime juices provide about 25-30% of your daily vitamin C needs
- Zero sugar added: All sweetness comes naturally from the citrus fruits
- Antioxidant benefits: Paprika, oregano, and garlic contribute beneficial antioxidants and anti-inflammatory compounds
- Low saturated fat: Less than 1 gram per serving, making it heart-friendly
- Gluten-free friendly: Naturally contains no wheat or gluten-containing ingredients
Fun “Did You Know?”
Did you know that “mojo” literally translates to “sauce” in Spanish, but Cuban mojo criollo has become so iconic that it’s inspired countless variations across Latin America and the Caribbean?
I find it fascinating that traditional mojo requires sour orange juice, which you can substitute with regular orange juice mixed with lime juice if you can’t find it.
The garlic-citrus combination actually tenderizes meat while infusing flavor, making it perfect for tougher cuts too.
Cuban families often make large batches and use leftover mojo as a table sauce for rice, beans, and vegetables throughout the week.
