Cuban Mojo Chicken
An easy chicken dinner with loads of citrus and garlic! This easy Cuban Mojo Chicken recipe is made simply on a sheet pan, but it’s full of complex flavors. A perfect dish to add to your regular menu rotation!
Servings: 4
Ingredients
- Mojo Marinade
- 1 pound of chicken breasts cut into strips. You can use a pound of chicken thighs or a mix if you like
- 1 14.5 ounce box or can of black beans rinsed
- 1 cup of whole grain basmati rice
- 1 large orange cut into cubes
Instructions
- Place the chicken into the marinade, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can also do this in a large zip-top bag, but be sure to place the bag into a large bowl to safeguard against drips.
- Preheat the oven to 350°.
- Place a baking sheet in the oven while preheating.
- Remove the baking sheet. Add chicken and marinade on one side of a preheated baking sheet.
- Cook for 20 minutes.
- Meanwhile, cook rice according to directions, set aside.
- Remove the baking sheet. Add black beans to the empty side of the baking sheet and cut orange (optional) return to the oven.
- Bake for 5-8 more minutes.
- Remove and add rice to the pan. Top with chopped cilantro and serve directly from the baking pan.
Notes
- Storage: Mojo chicken, black beans, and rice will keep in the refrigerator for 3 - 4 days. Place the leftovers in an airtight container to keep them as fresh as possible. You can store all three together in the same dish, or separately.
- Mojo Marinade: Making the mojo marinade is easy to do, and it’s so bright and savory when made fresh. However, you can definitely substitute a store-bought mojo marinade if you like!
- Making the Rice: I like basmati rice in this recipe, but you can use any white rice that you like (jasmine rice is another great choice - check out this tutorial on Perfect Rice). If you decide to use brown rice or wild rice, remember to start the rice in advance, since those varieties take longer to cook.
- Chicken Temperature: It’s important to make sure that your chicken is done before serving, of course, but you also want to avoid overcooking it, or you’ll end up with dry chicken. I recommend using an instant-read thermometer to make sure it hits the perfect temp. Check the chicken in the thickest part. It should reach 165°F for food safety. Don’t go too far over that temperature, or the chicken will be dry.