This moist and tender chicken breast recipe is a take on Cuban Mojo Chicken. Everything about this overnight marinated breasts is worth the wait. The sweetness of orange juice and the tanginess of lemon juice packs a tenderizing punch that keeps the breasts from drying out while roasting. This is an easy and simple recipe – outside of waiting for it to marinate overnight, the marinade comes together very quickly. Day two is quick – remove from fridge thirty minutes before roasting. Roast time is usually twenty five to thirty minutes depending on thickness of the breasts. We can never get enough of this dish. Pair it with your favorite side dish and Enjoy. Happy Cooking!
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Roasted Chicken Breasts | Cuban Mojo Style
Equipment
- Sheet pan lined with parchment paper
Ingredients
- 2 pounds chicken breasts bone-in (2 large 1/2 size breasts)
FOR THE MARINADE:
- 2 tablespoons orange juice freshly squeezed
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons onions finely diced
- 2 tablespoons fresh cilantro finely chopped
- 1 tablespoon fresh oregano finely chopped
- 2 teaspoons fresh garlic crushed or finely minced
- 1 recipe spice mix (ingredients below)
SPICE MIX:
- 1 1/4 teaspoons sea salt or Kosher. Adjust for your diet.
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
Instructions
MAKE THE SPICE MIX:
- In a small pinch bowl, combine all the spice mix ingredients.
MAKE THE MARINADE:
- In a small bowl add all of the marinade ingredients, including the spice mix. Use a spoon to combine thoroughly.
MARINADE THE CHICKEN:
- OPTIONAL: Rinse and dry chicken breasts.
- Cut 2 to 3 scores on the skin side of each breasts.Note: Do not cut the slits too deep – about an eights of an inch and no more than 1/4 inch deep.
- Add the breasts to a medium bowl or zip lock bag.
- Pour the marinade all over the breasts and coat the chicken thoroughly.
- Cover the bowl with plastic wrap. Refrigerate overnight – up to 24 hours.Note: Marinating overnight is best as it locks in the flavor and tenderizes the meat while keeping it super moist during roasting.
24 HOURS LATER:
- Remove the chicken from the fridge at least 30 minutes before roasting.
- Preheat oven 425F degrees.Note: I use the Convection Roast Setting. You can use the regular bake or Convection bake setting depending on your oven.
- Line a 1/2 sheet pan with parchment paper.
- Place the chicken breasts on top of the parchment lined sheet pan. And pour/drizzle all the minimal marinade over the breasts.
- Roast the chicken for 25 to 30 minutes until it achieves a nice brownish color and the internal temperature reaches 165F to 175F.
- Plate and serve with your favorite side dish. Enjoy.
Video
Notes
Nutrition
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