Name: Citrusy Cuban Mojo Chicken
Prep time: 128 min
Cook time: 9 min
Total time: 137 min
Yield: 4
Cuisine: Caribbean
Ingredients: 0.06 cup olive oil; 0.13 cup orange juice; 0.06 cup lime juice; 1.25 clove garlic; 0.25 item shallot; 0.25 teaspoon orange zest; 0.25 teaspoon lime zest; 0.5 teaspoon oregano; 0.5 teaspoon cumin; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 0.5 pound chicken thighs

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Citrusy Cuban Mojo Chicken

Citrusy Cuban Mojo Chicken

A flavorful Cuban dish featuring chicken marinated in a citrusy mojo sauce.

This meal provides a balance of protein and flavor, supporting muscle recovery and overall satisfaction.

Source

Ingredients:

0.06
cup
olive oil
0.13
cup
orange juice
0.06
cup
lime juice
1.25
clove
garlic
0.25
item
shallot
0.25
teaspoon
orange zest
0.25
teaspoon
lime zest
0.5
teaspoon
oregano
0.5
teaspoon
cumin
0.5
teaspoon
kosher salt
0.25
teaspoon
black pepper
0.5
pound
chicken thighs

Preparation Time: 128 minutes

Cooking Time: 9 minutes

Instructions:

To prepare the marinade, place the olive oil, juices, garlic, shallots, zest, and spices into a blender.
Blend the marinade on high for 1 minute, until smooth.
Reserve 1/3 cup of the marinade and pour the remaining marinade over the chicken, moving the pieces around to fully coat them. Cover the chicken and refrigerate for a minimum of 2 hours.
Place a large frying pan over high heat. Spray the pan with cooking spray.
Place the chicken thighs in the pan, skin-side down, and cook for 5 minutes, or until nicely browned.
Turn the heat down to medium-high, flip the thighs, and continue to cook for 4 minutes, or until the chicken reaches an internal temperature of 165 F.
Turn off the heat, remove the chicken from the pan, and allow the thighs to rest for 5 minutes.
Garnish with orange slices, lime slices, and cilantro, if desired, and serve with the reserved marinade as a dipping sauce.

Nutrition	Per Serving 304 g	Per 100g
Energy	699.2 kcal	230 kcal
Protein	57.4 g	18.9 g
Fibre	0.4 g	0.1 g
Salt	0.4 g	0.1 g
Sugar	2.9 g	1.0 g
Carbohydrates	5.9 g	1.9 g
Fat	55.9 g	18.4 g

0.06
cup
olive oil
0.13
cup
orange juice
0.06
cup
lime juice
1.25
clove
garlic
0.25
item
shallot
0.25
teaspoon
orange zest
0.25
teaspoon
lime zest
0.5
teaspoon
oregano
0.5
teaspoon
cumin
0.5
teaspoon
kosher salt
0.25
teaspoon
black pepper
0.5
pound
chicken thighs

To prepare the marinade, place the olive oil, juices, garlic, shallots, zest, and spices into a blender.

Blend the marinade on high for 1 minute, until smooth.

Reserve 1/3 cup of the marinade and pour the remaining marinade over the chicken, moving the pieces around to fully coat them. Cover the chicken and refrigerate for a minimum of 2 hours.

Place a large frying pan over high heat. Spray the pan with cooking spray.

Place the chicken thighs in the pan, skin-side down, and cook for 5 minutes, or until nicely browned.

Turn the heat down to medium-high, flip the thighs, and continue to cook for 4 minutes, or until the chicken reaches an internal temperature of 165 F.

Turn off the heat, remove the chicken from the pan, and allow the thighs to rest for 5 minutes.

Garnish with orange slices, lime slices, and cilantro, if desired, and serve with the reserved marinade as a dipping sauce.