This recipe will show you how to make a delicious Cuban Mojo Chicken in the oven, with a citrusy and garlicky marinade and a rich pan sauce. You’ll also learn how to roast yams with chili powder and allspice for a sweet and spicy side dish. This meal is full of flavor, color, and happiness!
What is Mojo Sauce?
Mojo sauce is a traditional Cuban sauce or marinade that is used for meat, poultry, fish, or vegetables. It has a tangy and aromatic taste, thanks to the combination of fresh orange and lime juice and zest, garlic cloves, and cumin seeds. Sometimes, other herbs or spices are added, such as oregano, cilantro, or paprika.
Mojo sauce is usually made with Seville oranges, which are sour and bitter oranges that are great for cooking but hard to find in some places. You can substitute them with regular oranges and limes to get a similar flavor.
Ingredients
Here are the ingredients for the Cuban Mojo Chicken with Chili Roasted Yams:
- 4 lb chicken (whole or pieces)
- 1 large orange (zest and juice)
- 1 large lime (zest and juice)
- 8 garlic cloves
- 1 tsp cumin seeds
- 2 1/2 tsp salt
- 1/2 tsp pepper
- 5 tbsp olive oil
- 1 large onion (cut into rings)
- 2 bell peppers (sliced)
- 1 cup white wine
- 2 bay leaves
- 2 yams (peeled and sliced into 1/2 inch thick slices)
- 1/2 tsp chili powder
- 1/2 tsp allspice
- Lime wedges, orange zest, and cilantro leaves for garnish
How to Make Cuban Mojo Chicken
To make this recipe, you’ll need a whole chicken (or chicken pieces), a blender, a Ziploc bag, a large Dutch oven (or a sheet pan), and an oven.
Step 1: Make the Mojo Marinade
In a blender, blend together the orange and lime juice and zest, garlic cloves, cumin seeds, salt, and pepper until smooth. This is your mojo marinade.
Step 2: Marinate the Chicken
Rinse the chicken and pat it dry with paper towels. Truss the chicken by tying the legs together with kitchen twine and tucking the wings under the body. This will help the chicken cook evenly and stay moist.
Place the chicken in a Ziploc bag and pour the mojo marinade over it. Seal the bag and massage the marinade into the chicken. Let it sit at room temperature for one hour, turning occasionally. You can also refrigerate it for up to 24 hours.
Step 3: Prep the Veggies
While the chicken is marinating, cut the onion into rings and slice the bell peppers. In a large Dutch oven, heat some oil over medium heat and sauté the onion rings until golden, stirring often. Add the bell peppers and sauté until tender. Add the white wine and bay leaves and bring to a boil. Reduce the heat and simmer until slightly reduced.
Step 4: Prep the Yams
Peel and cut the yams into 1/2 inch thick slices. In a medium bowl, toss them with olive oil, salt, chili powder, and allspice until well coated. Spread them out on a parchment-lined baking sheet.
Step 5: Bake the Cuban Mojo Chicken
Preheat the oven to 450°F. Nestle the trussed chicken in the middle of the Dutch oven along with all the marinade. Leave it uncovered.
Place both the Dutch oven (uncovered) and the baking sheet with yams in the oven. The yams will be done in 30 minutes. The chicken will roast for 1 – 1 ½ hours depending on how big it is. Make sure the thigh registers at 165-170°F with a meat thermometer.
When the chicken is done, let it rest for 10 minutes before carving.
Step 6: Garnish and Serve
To serve, spoon some of the pan sauce, peppers, and onions over the roasted yams on a large platter. Place the carved chicken over top. Sprinkle with some fresh orange and lime zest and cilantro leaves.
Enjoy your Cuban Mojo Chicken with Chili Roasted Yams!
Tips and Variations
- You can use chicken pieces instead of a whole chicken if you prefer. Just adjust the cooking time accordingly.
- You can also roast everything on a sheet pan instead of using a Dutch oven. Just arrange the onion rings, bell peppers, bay leaves, wine, and marinade on a large sheet pan and place the chicken on top.
- You can use sweet potatoes instead of yams if you like.
- You can add more spices or herbs to your mojo marinade or your yams for more flavor.
