“Mad Mojo” Cuban Chicken
Prep Time: 20 minutes | Marinade Time: 2 – 4 hours | Cook Time: 6 – 8 minutes | Total Time: 2 hours, 30 minutes | Serves: 4
It’s pretty rare I use a prepared marinade, but this one has impressed me so much. The Spice and Tea Exchange, located in Blowing Rock, NC, carries a blend of spices called “Bad Mojo” Spice Blend, filled with cumin, shallot, oregano, and the list goes on and on. Add the citrus juices, orange juice and lime, and some oil, give the chicken (or other meats) some hibernation time in the refrigerator, and dinner will be delicious! I can’t wait to try this on pork!
Marinating in an acid allows the chicken to be juicy and super-flavorful. I serve this chicken over simple white rice. Try my Sazón Black Beans as a side dish to this chicken dish. The beans are also made with The Spice and Tea Exchange spices.
A good 2 hours of marinating will give this chicken some great flavor. Go up to 4 hours if you can, but a mere 30 minutes will be better than no time. The marinade comes together with simple measuring and whisking. Easy-peasy.
Feel free to coat the chicken in panko (or regular bread crumbs) for a crispy crust, or sear the chicken in some oil and butter and serve!
Chicken thighs are more flavorful, I believe, and less likely to be dry. Chicken breasts can be halved longways and pounded thin and marinated as well. But, chicken is not the only meat that can be flavored with this spice blend. Of course, create the appropriate amount of marinade to the size of meat you are marinating. Flip the pieces as they are in their refrigerator, so that all sides get a good covering of marinade.
Enjoy!
"Mad Mojo" Cuban Chicken
Ingredients
Marinade:
- 1/4 cup orange juice, see Notes
- 1/4 cup lime juice
- 1/4 cup olive oil, or neutral oil, see Notes
- 2 tablespoons "Bad Mojo" Spice Blend, The Spice and Tea Exchange
- 1/2 teaspoon Cayenne Pepper Powder, optional, The Spice and Tea Exchange
- 1/2 teaspoon kosher salt, or to taste
Chicken:
- 4 boneless, skinless chicken thighs (excess fat trimmed), or breasts, see Notes
Breading, optional:
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Finely Ground White Pepper, The Spice and Tea Exchange
- 3 eggs
- 2 cups panko bread crumbs
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons ground cumin
- 1/4 cup extra-virgin olive oil, olive oil, or neutral oil
- 3 tablespoons cilantro, chopped
For Serving:
- Hot, cooked white rice
- Sazón Black Beans, optional, my RECIPE here
Instructions
- If you are using chicken breasts, cut the chicken breasts in half longways to have 2 thin cutlets. Place the cutlets or thighs, 2 at a time, in a gallon zip-top bag. Using a meat mallet or rolling pin, pound the chicken to ¼” thickness. Place all the pieces of chicken back into the bag.
- Whisk the Marinade ingredients together in a 1-cup measuring cup or a small bowl. Taste (before adding the chicken) and adjust any flavors such as salt, cayenne, and/or the Mojo seasoning if desired.
- Pour the Marinade into the bag containing the chicken pieces. “Massage” the bag in order to thoroughly coat the thighs. Refrigerate the thighs for at least 30 minutes, but for 2 hours is ideal, flipping the bag at least once while refrigerated (if possible).
- If cooking non-breaded chicken: Heat the oil in a shallow skillet over medium heat. Remove the chicken from the marinade and allow excess to drain back into the bag.
- Cook the chicken on both sides, browning, until cooked through. A digital thermometer should read 165 degrees F. Serve warm with rice, sprinkled with cilantro.
- If making the Breading: Place the all-purpose flour, salt and pepper in a small, shallow dish or bowl. Stir to combine. Set aside.
- Place the eggs in another shallow bowl or dish. Whisk very well. Set aside.
- Place the panko crumbs, salt, garlic powder, onion powder, and cumin into another shallow bowl or dish and combine well. Set aside.
- Heat the oil in a shallow skillet to 350 degrees F.
- Once the oil is hot, dredge the thighs into the flour, coating both sides. Then dredge into the egg, again coating all sides. Lastly, dredge into the panko crumbs, pressing to adhere crumbs on the entire surface.
- Cook the thighs in the hot oil for about 3 to 4 minutes per side, or until cooked to 165 degrees F and the coating is browned and crispy. Remove the thighs to a paper towel-lined plate.
- Serve the chicken over the rice. Sprinkle with cilantro.
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