Yield: 3
Jess Bentley
@SliceofJess
00:05
Prep
01:00
Marinate
00:25
Cook
01:30
Total Time
Ingredients & Directions
Directions
Marinated Chicken
1
shallot
2-3
garlic cloves, peeled
1/2 cup
orange juice
1 tablespoon
maple syrup
1 teaspoon
lime zest
juice of one lime
1/4 teaspoon
ground ginger
1/2 teaspoon
cumin
1 teaspoon
salt
1/2 teaspoon
black pepper
1/4 cup
olive oil
2.5 lbs
minced red onion, for serving
chopped cilantro, for serving
lime wedges, for serving
charred scallion chimichurri, for serving
extra mojo sauce, for serving
- Make chicken marinade by adding shallot, garlic cloves, orange juice, maple syrup, lime zest and juice, ground ginger, ground cumin, salt, black pepper and olive oil in a food processor or blender and pulsing to combine.
- Reserve 1/2 cup of the marinade and set aside until ready to serve cooked dish.
- Pour the rest over the chicken and allow to marinate in the refrigerator for at least 1 hour or up to overnight.
- Preheat the oven to 425°F.
- Shake off excess marinade and place the thighs flat on a lined baking sheet.
- Bake for 25-30 minutes, or until the internal temperature for each thigh has reached at least 165°F.
- Serve with minced red onions, cilantro, lime wedges, charred scallion chimichurri, extra mojo sauce and preferred Cuban side dishes (like seasoned black beans and yellow rice).
Jess' Recipe Notes & Link to Original Blog Post:
- She prefers to bake these but they can be done in the air fryer or on the grill. Check out her blog post for alternative cooking options.
- The Charred Scallion Chimichurri recipe is also on her blog post!
- You can substitute lemon zest and juice for the lime if that is what you have on hand.
- Commercial OJ was used in this recipe but you could also use fresh squeezed.
- 2.5 lbs of the boneless, skinless chicken thighs should be around 6 pieces of chicken so the serving size would be 2 thighs each. Recipe is easily doubled or tripled if you are cooking for a crowd.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Cuban Mojo Chicken With Charred Scallion Chimichuri
Jess Bentley
@SliceofJess
Yield: 3
00:05
Prep
01:00
Marinate
00:25
Cook
01:30 Total Time
Ingredients
Directions
Marinated Chicken
1
shallot
2-3
garlic cloves, peeled
1/2 cup
orange juice
1 tablespoon
maple syrup
1 teaspoon
lime zest
juice of one lime
1/4 teaspoon
ground ginger
1/2 teaspoon
cumin
1 teaspoon
salt
1/2 teaspoon
black pepper
1/4 cup
olive oil
2.5 lbs
minced red onion, for serving
chopped cilantro, for serving
lime wedges, for serving
charred scallion chimichurri, for serving
extra mojo sauce, for serving
- Make chicken marinade by adding shallot, garlic cloves, orange juice, maple syrup, lime zest and juice, ground ginger, ground cumin, salt, black pepper and olive oil in a food processor or blender and pulsing to combine.
- Reserve 1/2 cup of the marinade and set aside until ready to serve cooked dish.
- Pour the rest over the chicken and allow to marinate in the refrigerator for at least 1 hour or up to overnight.
- Preheat the oven to 425°F.
- Shake off excess marinade and place the thighs flat on a lined baking sheet.
- Bake for 25-30 minutes, or until the internal temperature for each thigh has reached at least 165°F.
- Serve with minced red onions, cilantro, lime wedges, charred scallion chimichurri, extra mojo sauce and preferred Cuban side dishes (like seasoned black beans and yellow rice).
- She prefers to bake these but they can be done in the air fryer or on the grill. Check out her blog post for alternative cooking options.
- The Charred Scallion Chimichurri recipe is also on her blog post!
- You can substitute lemon zest and juice for the lime if that is what you have on hand.
- Commercial OJ was used in this recipe but you could also use fresh squeezed.
- 2.5 lbs of the boneless, skinless chicken thighs should be around 6 pieces of chicken so the serving size would be 2 thighs each. Recipe is easily doubled or tripled if you are cooking for a crowd.
