Mojo Chicken
Mojo Chicken
Ingredients
- 3 pounds bone in chicken thighs and legs
Marinade
- 1/2 cup cilantro stems and leaves, chopped
- 1 tablespoon fresh mint leaves
- 2 teaspoon oregano, dried
- 2 tablespoons orange zest
- 1 teaspoon lime zest
- 1/2 cup fresh juice- orange & lime combined
- 6 garlic cloves
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons cumin, ground
- 1/3 cup olive oil
- 1 yam, cut into 1/2 inch cubes
- 1 large onion- cut in large wedges
- 2 bell peppers- sliced into 1 inch thick pieces
Garnish
- cilantro
- lime wedges
- zest
Instructions
- 1
Zest oranges and lime add to a food processor or a blender along with juice from lime and orange, cilantro, mint, garlic, oil, salt, pepper, cumin. Blend together until mostly smooth.
- 2
Set aside 1/4 cup of the marinade to use on the chicken while baking.
- 3
Pour the larger portion of marinade over the chicken in a sealable container, making sure it is well distributed. It is best if marinated 6 hours or overnight and up to 24 hours in the refrigerator, at the minimum marinate for at least one hour.
60 min - 4
Heat the oven to 425F.
- 5
Take the pieces of chicken out of the marinade. Scrape the marinade off of the skin side of the chicken. Lay on a parchment lined sheet pan, skin side up and pat the top of the pieces dry with a paper towel. Brush the bare chicken with a light coating of olive oil.
- 6
Toss the peppers, onions and yams with a little oil and sprinkle of salt, arrange around the chicken on the pan. Bake in the top third of the oven for 30 minutes.
30 min - 7
Remove from oven and brush the reserved 1/4 cup of marinade over the chicken and veggies and bake for another 15 minutes until chicken golden brown registering 185.
15 min - 8
Garnish with more zest and lime juice, fresh cilantro.
- 9
Serve with Cuban Black Beans, Rice and Pineapple Salsa.
Make marinade:
Garnish
Serve
Nutrition
Per serving (based on 4 servings)
