Herb Chicken With Cuban Mojo

READY IN: 1hr 5mins
Recipe by Leslie

A spicy, herbal oven-fried chicken to serve with rice and mojo. Mojo is a sauce used in many Latin countries. It is essentially a vinaigrette but the oil is heated before it's added, giving a more subtle flavour. Brown the chicken ahead of time and bake when needed. Thighs have the most flavour but breasts may be used. Bake breasts for 5 minutes less. Boned chicken thighs are available at the supermarket or ask your butcher to remove the bones for you. This recipe may be grilled instead of baked. Grill chicken 6 minutes per side or until juices are clear. Mojo keeps about 2 weeks in the refrigerator. From Food and Drink.

Ingredients Nutrition


  1. Trim fat and extra skin from thighs. Combine lime zest and juice, garlic, herbs, red pepper flakes, salt and 3 tbsp oil in a bowl.
  2. Toss with chicken and marinate for 1 hour on the counter or up to 4 hours, refrigerated.
  3. Preheat oven to 400°F
  4. Heat remaining oil in non-stick skillet. Drain chicken, add the pieces skin-side-down, do not crowd the pan.
  5. Fry 3 minutes. Turn over and fry 1 minute more.
  6. Continue browning remaining chicken.
  7. Place on rack in oven over a baking sheet and bake 20 minutes or until juices are clear.
  8. To make the mojo:.
  9. Combine all ingredients except olive oil in bowl.
  10. Heat olive oil in a pot until very hot. Pour olive oil over mixture.
  11. Cool and reserve until needed.
  12. Serve chicken drizzled with mojo sauce.

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