Herb Chicken with Cuban Mojo

By Grazor

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.

Ingredients

• 12 boned chicken thighs (about 3 lbs - 1.5 kg)
• or 3 lb (1.5 kg) boneless chicken breasts, skin on
• 1 tbsp (15 mL) lime zest
• 1/4 cup (50 mL) lime juice
• 3 cloves garlic, finely chopped
• 2 tbsp (25 mL) chopped fresh coriander
• 2 tbsp (25 mL) chopped fresh basil leaves
• 1 tsp (5 mL) red pepper flakes or to taste
• Salt to taste
• 1/4 cup (50 mL) olive oil
• Cuban Mojo
• 2 tbsp (25 mL) chopped fresh parsley
• 2 tbsp (25 mL) chopped fresh coriander
• 2 tbsp (25 mL) chopped garlic
• Salt to taste
1/4 cup (50 mL) fresh lime juice
• 1/4 cup (50 mL) fresh orange juice
• 1 tsp (5 mL) hot pepper sauce
• 1/4 cup (50 mL) olive oil

Preparation

Step 1

1. Trim fat and extra skin from thighs. Combine lime zest and juice, garlic, herbs, red pepper flakes, salt and 3 tbsp (45 mL) oil in a bowl. Toss with chicken and marinate for 1 hour on the counter or up to 4 hours, refrigerated.



2. Preheat oven to 400°F (200°C). Heat remaining oil in non-stick skillet. Drain chicken, add the pieces skin-side-down, do not crowd the pan. Fry 3 minutes. Turn over and fry 1 minute more. Continue browning remaining chicken. Place on rack in oven over a baking sheet and bake 20 minutes or until juices are clear.



3. To make the mojo, combine all ingredients except olive oil in bowl. Heat olive oil in a pot until very hot. Pour olive oil over mixture. Cool and reserve until needed.


4. Serve chicken drizzled with mojo sauce.
Serves 4