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Herb Chicken With Cuban Mojo

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“A spicy, herbal oven-fried chicken to serve with rice and mojo. Mojo is a sauce used in many Latin countries. It is essentially a vinaigrette but the oil is heated before it's added, giving a more subtle flavour. Brown the chicken ahead of time and bake when needed. Thighs have the most flavour but breasts may be used. Bake breasts for 5 minutes less. Boned chicken thighs are available at the supermarket or ask your butcher to remove the bones for you. This recipe may be grilled instead of baked. Grill chicken 6 minutes per side or until juices are clear. Mojo keeps about 2 weeks in the refrigerator. From Food and Drink.”
1hr 5mins

Ingredients Nutrition


  1. Trim fat and extra skin from thighs. Combine lime zest and juice, garlic, herbs, red pepper flakes, salt and 3 tbsp oil in a bowl.
  2. Toss with chicken and marinate for 1 hour on the counter or up to 4 hours, refrigerated.
  3. Preheat oven to 400°F
  4. Heat remaining oil in non-stick skillet. Drain chicken, add the pieces skin-side-down, do not crowd the pan.
  5. Fry 3 minutes. Turn over and fry 1 minute more.
  6. Continue browning remaining chicken.
  7. Place on rack in oven over a baking sheet and bake 20 minutes or until juices are clear.
  8. To make the mojo:
  9. Combine all ingredients except olive oil in bowl.
  10. Heat olive oil in a pot until very hot. Pour olive oil over mixture.
  11. Cool and reserve until needed.
  12. Serve chicken drizzled with mojo sauce.

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