Cuban Mojo Chicken
Ingredients
The chicken
-
3
pounds
bone-in chicken thighs and legs
The marinade
-
½
cup
cilantro stems and leaves, chopped
-
1
tablespoon
fresh mint leaves (optional)
-
2
teaspoons
dried oregano
-
2
tablespoons
orange zest (about 2 oranges)
-
1
teaspoon
lime zest (1 lime's worth)
-
½
cup
fresh juice (orange & lime combined)
-
6
cloves
garlic
-
2
teaspoons
salt
-
½
teaspoon
pepper
-
1½
teaspoons
ground cumin
-
⅓
cup
olive oil
The vegetables
-
1
yam
cut into ½ inch cubes (about 3 cups chopped)
-
1
large
onion (cut in large wedges)
-
2
bell peppers
sliced into 1 inch thick pieces
Garnish
-
to taste
cilantro
-
to taste
lime wedges
-
to taste
zest
Instructions
- Make the marinade by blending the orange and lime zest, juice, cilantro, mint, garlic, olive oil, salt, pepper, and cumin until mostly smooth.
- Reserve ¼ cup of the marinade for later use on the chicken.
- Marinate the chicken in the remaining marinade for at least 1 hour, preferably 6 hours or overnight.
- Preheat the oven to 425°F.
- Remove the chicken from the marinade and pat dry, then place on a parchment-lined sheet pan.
- Toss the yams, peppers, and onion with olive oil and salt, and arrange around the chicken on the pan.
- Bake for 30 minutes, then brush with the reserved marinade.
- Continue baking for another 15 minutes until the chicken is golden brown and cooked through.
- Garnish with additional lime juice, zest, and cilantro before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
375
Total fat
15.7g
Total carbohydrates
24.4g
Total protein
33.8g
Sodium
570.2mg
Cholesterol
151.2mg
You might also like