My take on the traditional Cuban mojo chicken dish. Only way to serve it is with black beans and cilantro rice!
Ingredients
4skin on pieces of chicken, I usually do a mix between thighs and breasts.
2Cupsorange juice
2limes, juiced
4clovesgarlic, minced
2inchesfresh ginger, peeled and grated
¼Cupcilantro, chopped
1Teaspoonred pepper flakes
1Teaspooncumin
Salt and pepper
Cilantro Rice:
2cupsBasmati rice
1lime, juice
2-3Tablespoonscilantro, chopped
½teaspoonkosher salt
Savory Black Beans:
1 can black beans
2Tablespoonsolive oil
½red onion, diced
2clovesgarlic
1Teaspoonpaprika
Salt and pepper
Instructions
Mix all the marinade ingredients in a large bowl. Be sure to mince the garlic and ginger finely or you can also pulse them in a food processor. Once your marinade is combined, pour off 1/2 Cup of the marinade for later.
Add all the chicken pieces to the marinade and let sit for at least an hour but overnight would be just fine.
To make the beans, add the chopped onions to a medium saucepan with the olive oil over medium-high heat. Cook for a few minutes until the onions are soft, then add the garlic and paprika.
Add the drained canned beans and stir together for a few minutes. Taste for salt and pepper and keep warm until ready to serve.
For the cilantro rice, cook basmati rice as directed. When done, add lime juice and chopped cilantro. Stir together and keep warm until you’re ready to serve.
6) You can cook the chicken either in a large heavy pan (cast iron works great) or on the grill. Either way, sear the chicken over high heat for a few minutes a side until brown. Then transfer to medium heat to finish cooking.
If you’re using the grill, just move the chicken to a indirect heat spot or if you’re using a skillet, transfer the chicken to a 350 degree oven.
Baste the chicken a few times with marinade. It’s okay to use the same stuff that you used to marinate the chicken since you’re going to be cooking it. My chicken took about 20 minutes to finish cooking completely. Just keep an eye on it as the marinade can burn.