Cuban Mojo Chicken Bowls
Hi Everyone! I hope you all had a nice 4th of July weekend, all things considering. COVID has definitely thrown 2020 for a loop as we all know. The one upside of this pandemic has been the increased time at home to cook. Lately, I've been making a lot of my old time favorites, but today was a new recipe! This immediately became one of my new favorites -- it was SO delicious! I followed the recipe at the original link here, but I used boneless/skinless chicken thighs instead of bone-in. I marinated the chicken for about 24 hours and it made the chicken so juicy. I paired this with some rice and black beans for lunch today - very easy! Enjoy!
2 pounds chicken thighs (use your favorite cut)
1/3 cup olive oil
1/2 cup fresh cilantro leaves
1 tsp orange zest
1/3 cup orange juice, fresh squeezed
1/4 cup lime juice, fresh squeezed
3/4 tsp dried oregano
1 tsp cumin
1 1/2 tb fresh mint leaves
4 garlic cloves
1 tsp salt
1/2 tsp pepper
In a food processor, combine all ingredients (except the chicken). Pulse until smooth. Add the marinade and chicken to a large enough container or ziploc bag, making sure it's well combined. Refrigerate for 12-36 hours. When ready to cook, preheat the oven to 350 degrees. Bake the chicken for 30 minutes. Let cool and top rice and beans with the chicken. Top with cilantro if desired.