Mojo chicken is a staple dish in Cuban cuisine that brings vibrant citrus flavors and savory garlic notes together in perfect harmony. With its tangy marinade and tender, juicy chicken, this dish is beloved for its bright and refreshing taste. But what exactly is mojo chicken, and how did it become such an iconic part of Cuban cooking? Let’s take a deeper dive into the origins, ingredients, and techniques behind this island favorite.
A Brief History of Mojo Chicken
While versions of mojo exist across Latin America, mojo chicken traces its roots back specifically to Cuban culinary traditions. The name mojo comes from the Spanish word “mojar” meaning “to wet or dampen.” And that’s exactly what the mojo marinade does – it infuses juicy chicken pieces with a tangy, garlicky flavor.
In Cuba, locally grown citrus fruits and spices were staples that lent themselves perfectly to the creation of the mojo sauce. The Spanish influence is also evident in the use of olive oil and garlic. So mojo chicken brings together multiple cultural influences into one delicious dish.
Over time, Cuban cooks perfected their mojo recipes and the dish became a signature taste of the island. From backyards to restaurants, mojo chicken remains a classic that connects people through nostalgic flavors.
It’s All About the Mojo Marinade
The mojo marinade is the heart and soul of great mojo chicken. While recipes vary slightly, the basic components are:
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Citrus juices – A combination of sour orange (naranja agria) and lime is most authentic. The tart, tangy flavor is essential. If sour orange is unavailable, substitutes like orange, grapefruit and lemon work too.
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Garlic – Lots of garlic adds a savory punch. It’s typically minced or crushed for maximum flavor release.
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Olive oil – Good quality olive oil balances out the acidity and creates a smooth blended marinade.
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Cilantro – Fresh, bright cilantro notes round out the marinade.
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Spices – Oregano, cumin, salt, pepper and sometimes chili powder add subtle heat.
When combined, these ingredients create a flavor packed mojo that tenderizes and seasons the chicken beautifully.
Marinating Is Key for Moist, Flavorful Chicken
Simply adding mojo sauce on top of cooked chicken is one option. But to achieve authentic mojo chicken with soft, succulent meat and full penetration of flavors, proper marination is a must.
Chicken pieces including bone-in thighs, drumsticks, or a cut-up whole chicken are placed in a bowl or bag with the mojo. It then marinates for at least 4 hours, or ideally overnight in the fridge, flipping occasionally. This extended marination time allows the citrus to gently break down proteins for ultimate tenderness.
Once done marinating, the chicken can be cooked any number of ways – roasted, grilled, baked, pan fried or simmered. The mojo marinade may also be used for basting while cooking to reinforce the dynamic flavor.
Regional Variations Showcase Mojo’s Adaptability
The traditional Cuban preparation remains the most popular. However, over time mojo chicken has evolved across Latin America and beyond. Cooks experiment with different ingredients to put their own spin on this classic.
Some versions may include beer or wine in the marinade for added depth. Onions, peppers, or herbs like cilantro or parsley could make an appearance too. Spicing things up with jalapeño, chili powder or cayenne pepper isn’t uncommon either.
These regional twists demonstrate how versatile and customizable mojo chicken can be while still retaining its distinct flavor profile. Part of mojo’s appeal is how it can be adapted to suit local tastes and ingredients.
Serving Suggestions for a Complete Mojo Meal
Aside from irresistibly juicy chicken, mojo chicken delivers a bright pop of citrus. This flavor lends itself well to certain side dishes and can create a refreshing, balanced plate.
In Cuba, mojo chicken is often served with the quintessential sides of white rice and black beans. Yuca fries or fried sweet plantains are also fitting choices. The starch and vegetables soak up the juices perfectly.
A simple green salad with a bright, acidic dressing provides contrast and cuts any heaviness. Avocado or mango salsa bring additional tropical vibes to complement the mojo.
With so many possibilities, part of the fun of mojo chicken is crafting the perfect pairing. A soothing soup, hearty roasted vegetables or fresh corn on the cob are all fair game too.
Frequently Asked Questions About Mojo Chicken
What’s the best cut of chicken to use? Bone-in, skin-on thighs or drumsticks work wonderfully. The bone and skin help keep the meat moist and add fat for more flavor absorption.
Can I skip the sour orange juice? Sour orange is ideal, but a blend of regular orange, lime and lemon juice makes a fine substitute. Grapefruit adds nice tang too.
How spicy should the mojo be? Add chili peppers or hot sauce to your taste. It can range from mild to fiery.
Do I discard the marinade after? You can baste with leftover mojo while cooking. But discard any excess marinade after to avoid bacteria.
What if I’m short on time? Even 30 minutes of marinating makes a difference. But for best results, go as long as overnight if possible.
Can I grill or bake it? Yes, both cooking methods work well! Adjust oven temp and grill heat as needed.
How do I know when it’s done? Use a meat thermometer to check for 165°F. Or look for clear juices when piercing chicken with a knife.
A Flavorful Twist on Chicken for Any Occasion
From impromptu family dinners to backyard barbecues, mojo chicken is a crowd-pleaser perfect for nearly any occasion. Its signature combo of tangy citrus and savory garlic appeal to a wide range of palates. Juicy, marinated chicken never goes out of style either.
While traditional Cuban mojo chicken is tough to beat, don’t be afraid to give this recipe your own spin too. Swap in different fresh herbs, peppers, or citrus to customize it to your taste.
Regardless of how you make it, mojo chicken delivers a mouthwatering meal. Each tender, aromatic bite transports you to the sunny, laid-back essence of a Cuban kitchen. A quick marinade transforms simple chicken into a vibrant flavor journey. So gather your ingredients, fire up your skillet, and enjoy an island-inspired cookout right at home with sizzling, unforgettable mojo chicken.
What is mojo chicken?
Mojo chicken is a cuisine that hails from Cuba. The dish consists of chicken that has been marinated in whats known as mojo.
Mojo is a sour citrus/garlic sauce thats made with herb and spices. While the description may not sound appetising I promise the flavours really some through from the marinade.
The good thing about this recipe is that everything is made in advance. You will need to go to my Mojo Marinade recipe first of all so we are on the same page.
Without preparing that, you cant make the mojo chicken recipe, that being said, having the mojo to hand makes the chicken dinner so much more easier.
What I did was use some of the marinade for the chicken and created a dressing to drizzle on the chicken once it was grilled.
I could have made a new sauce recipe, but that would take some trial and error and be time consuming so I used the marinade to double up as a dressing too. Again this simplifies the recipe even further.
How long should I marinate the chicken for?
As a general rule of thumb, marinade with a large volume of citrus shouldnt be left on meat overnight. You will see a lot of recipe advise for leaving it on overnight but its not a practice I follow.
While the enzymes in the fruit help to tenderize the meat, it actually diminishes the quality of the meat especially lean meat like chicken breast.
They say 2 hours is suffice but I have gone up to 6 hours without anything adverse happening to the chicken.
I would say 4-6 hours is your sweet spot for when the meat should be ready to cook.