Mojo Chicken: How to get dinner magic back
Mojo Chicken has a complex flavor with very few ingredients and little added fat.
One definition of Mojo is: “good luck, charm or skill that comes from something magical or supernatural”. A magic power if you will. Alas, that is NOT what this recipe is based on.
This is a “Latin influenced sauce or marinade that includes garlic, citrus juice and olive oil”. A little more substantial for dinner.
Although this recipe is written for chicken – it is fab-u-las with the other white meat too. Pork chops or pork tenderloin both work well with the same marinade proportions.
This is easiest made directly in the plastic bag that the chicken (or pork) will marinate in. I put the bag inside a big measuring cup (affiliate link) to hold it while I pile in.
Authentic recipes often call for sour orange juice, but that is something that I haven’t been able to find in Erieland. If you can get your hands on it, by all means use it instead of the regular orange juice specified here.
Add everything to a zip lock bag. I smash the garlic using the side of a knife and throw it in without the “paper” that surrounds it. I don’t bother finely mincing it. After you juice the lime into the bag, quarter the spent rinds and add those too.
This chicken (or pork) is great as a main course or a sandwich. We have been seeing enormous chicken breasts around here, so we cut them in half before marinating. It makes them easier to grill through, and they fit well on sandwich buns.
Add the meat to the marinade and seal well. Place the pouch on a plate before refrigerating it for at least an hour, but not more than three. The citrus juice can start the cooking process if you leave it for more than three hours, and it gives it an off texture. The plate is to forestall unfortunate dripping.
Remove the chicken from the bag and cook until an instant read thermometer (affiliate link) reads 160 degrees F. Discard the marinade. If you are making pork chops, cook to an internal temp of 145 degrees. Much more than that and they will probably be dry.
This chicken was grilled (expertly by Bert, as usual) but it’s delish baked as well.
Mojo Chicken
Ingredients
- 1 cup Orange Juice
- 2 tbsp Olive Oil
- 2 tbsp Lime Juice (from one lime)
- 4 cloves Garlic, smashed
- 2 tsp Paprika (regular)
- 2 tsp Oregano, dried
- 1 tsp Kosher Salt
- Red Pepper Flakes to taste
- 3 large Chicken breasts, boneless & skinless
Instructions
- Place gallon size plastic storage bag in large container (I use my 4 cup measure) and fold down sides.
- Combine juices, oil, and spices in bag. Smash garlic cloves, remove "paper" and add to bag. Cut spent lime in quarters and add to bag. Seal bag and mix well before adding chicken.
- Cut chicken in half if using for sandwiches, and add to bag. Seal bag and refrigerate at least 1 hour, and up to 3 hours. Do not marinade for longer than three hours - the citrus juice will slightly cook the chicken. Marinate on plate or in bowl to avoid spills.
- Grill chicken over medium high heat until cooked through. Conversely, preheat oven to 400 degrees and bake chicken on a pre-sprayed cooking sheet for about 25 minutes until cooked through. A quick read meat thermometer should read 160 degrees.
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