Pan-Seared Cuban Mojo Chicken Recipe
Prep Time:
8 hours, 10 minutes
Cook Time:
1 hour
Servings:
6 Servings
Ingredients
  • ½ cup olive oil plus 2 tablespoons
  • ½ cup fresh cilantro leaves
  • ½ cup fresh orange juice
  • ¼ cup fresh lime juice
  • 8 garlic cloves, peeled
  • 2 tablespoons soy sauce
  • 2 tablespoons chipotle hot sauce
  • 1 tablespoon fresh oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 pounds bone-in skin-on chicken pieces (thighs or breasts or both)
Directions
  1. Place the olive oil, cilantro, orange juice, lime juice, garlic cloves, soy sauce, chipotle hot sauce, oregano, cumin, salt, and pepper in a blender.
  2. Blend the marinade until smooth and set aside.
  3. Pat the chicken pieces dry with paper towels.
  4. Place the chicken in a large casserole dish.
  5. Coat the chicken with the marinade.
  6. Cover the casserole dish with plastic wrap and marinate in the refrigerator overnight.
  7. Once marinated, remove the chicken from the casserole dish (letting any excess marinade drip off), and place it on a wire rack.
  8. Allow the chicken to rest for 30 minutes.
  9. Reserve the marinade and set it aside.
  10. Preheat the oven to 375 F.
  11. Heat the olive oil in a large oven-proof skillet over medium-high heat.
  12. Once hot, working in batches if necessary, add the chicken to the skillet, and sear on both sides until browned.
  13. Once seared, remove the chicken from the skillet.
  14. Add the reserved marinade to the skillet and stir to combine with the pan drippings.
  15. Return the chicken to the skillet.
  16. Loosely tent the skillet with aluminum foil and place it in the oven.
  17. Bake for 35 minutes or until the chicken is cooked through.
  18. Remove the chicken from the oven and serve garnished with fresh citrus and herbs.