CUBAN MOJO CHICKEN RECIPE by Charla Harris | Mealz


1 Servings

3 h Prep, 15 min Cook


Allergy Friendly


This Mojo (Pronouced MO-HO) chicken has what I would describe as a tangy, zesty taste to it. In other words, if you’re a fan of fruit flavours, you will not be disappointed with this dish.
Cuban mojo chicken with a citrus dressing, can serve with rice and black beans or roasted veggies.

Views: 376


  • For the marinate
  • For the dressing

Cooking Stages

    • Toast the cumin seeds in a dry skillet over medium heat until the flavours release. This should take roughly 2 minutes. Place the cumin seeds, pink salt, garlic and grind into a coarse paste.

    • Heat the olive oil in the same skillet until very hot and pour over the paste. Give the mixture a generous stir and blend.

    • Let the mixture stand for 10-15 minutes and then whisk in the orange juice and lime juice.

    • Toss the chicken into a zip lock bag with the marinade, then store in the refrigerator to marinate for 3 hours.

    • Preheat oven to 180 degrees celsius (gas mark 4).

    • Heat a skillet over medium heat. Sear the chicken for 3-4 minutes on each side until browned.

    • Foil wrap the chicken and roast for 8-10 minutes. When the chicken is done, remove foil, and allow to cool for 5 minutes.

    • While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, coconut nectar, and aminos in a skillet over medium heat. Simmer until the dressing has reduced to a thick syrup.

    • Remove from heat and drizzle chicken.

Nutrition Facts

Serving Size 637 g

Amount Per Serving
Calories 776 cals39%
% Daily Value*
Kilojoules 3269 kJ39%
Fat 34.7 g53%
Sodium 913.8 mg40%
Carbohydrate 62.2 g21%
Protein 53.6 g107%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Create an account now to save recipes & organize cookbooks