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Cuban Mojo Chicken

Juice of 3 large Oranges
Juice of 2 Lemons
Juice of 2 Limes
10 Garlic Cloves or 1 head - Diced
1 tsp. Oregano (Fresh is best)
¼ cup Olive Oil
Shot of balsamic vinegar (Optional)
¼ tsp. Cracked Black Pepper
¼ tsp. Salt
1 KOL Foods Chicken cut in 8ths. Then half the breasts to make a total of 10 pieces.

This recipe is so easy and so good; you’ll wonder why you didn’t think of it. It’s a variation of a cooking method originating in Cuba. It combines tropical and sharp flavors in one.

Simply mash the garlic, pepper and salt together to make a paste. Heat the oil until it's warm. Add it to the garlic paste, whisk together. Now add the juices and the rest of the ingredients. Now you have mojo!!!

In a ziplock or similar bag add the chicken and then cover with the mojo until the pieces are 'treading water' in the mojo. They do not need to be fully immersed as you will flip the bag later.

Take the excess air out of the bag and put it on a plate so the all the pieces are flat in the mojo. Put it in the refrigerator. After a half hour take the bag out and flip it upside down for a other half hour, this time keep it out of the cold and let it come to room temperature.

Next, lay the chicken pieces, skin side down, on a baking pan with the mojo from the bag and place in a pre-heated 400 degree oven. At the end of a half hour flip the pieces over so the skin side is up. Bake another half hour or until done, basting the chicken with the drippings every five minutes.

Be careful not to over cook the chicken. If the chicken's done but the skin is not crispy, put it under the broiler until nicely browned. It's easy to burn it during this step so be careful.

Once cooked, arrange the chicken on a serving platter with the drippings. Take the reserved mojo and warm it slightly. Serve on top the chicken or drizzle on the chicken as you plate it.

Goes well with mashed garlic yuka, fresh greens and of course a mojito.

BE WARE: Do NOT use the mojo that the chicken was marinating in unless the mojo has been fully cooked and brought to over 212 degrees.

Copyright 2013 Avi Levy – Avi’s Kosher Kitchen – Bar Shabatai Productions