This Mojo Sheet Pan Chicken is the perfect weeknight meal. It is marinated in a garlic, citrus marinade.
Let’s talk about this sheet pan dish. Mojo is my favorite thing ever. If you’re unfamiliar, it’s a Cuban marinade and a lot of times you’ll find it in marinades for meats and chicken or fish. It’s also sometimes served with tostones for, like, dipping, though usually it’s a bit thicker in consistency. You get the idea! This Mojo Sheet Pan Chicken is my jam! Fareal!
What is Mojo Marinade?
Mojo is a marinade typically has four components:
- sour oranges
- lots of garlic
Where is Mojo from?
Mojo originates in Cuba and is found in other parts of the Caribbean.
In Cuba they have sour oranges, which are probably BOMB, but we don’t have those in the United States so as an alternative, I like to use a combination of fresh lime juice and fresh orange juice.
One thing that it HAS to have is a ton of minced, garlic. The chicken is marinated in this for either overnight (you can prep it the night before), the morning of or an hour before.
Then the whole thing is added to a baking sheet, along with green olives, onions and slices of lime and orange. It is soooo good and easy and simple.
My love for sheet pan recipes runs deep because they truly are SO simple and hands-off. I love throwing a bunch of stuff on a baking sheet and having dinner 30 minutes to 1 hour later.
Serve it with rice and tostones or maduros; and serve it up! This Mojo Sheet Pan Chicken is truly the easiest weeknight dinner situation. And honestly, I’d even make this on the weekend when I don’t want to stay in the kitchen for hours.
How to Make Mojo Sheet Pan Chicken
- Using a mortar and pestle, crush the garlic with salt. Add the oregano and mix.
- Mix garlic, olive oil, orange and lime juices. And then, set marinade aside.
- Season the chicken with salt and pepper. Place into the garlic marinade overnight. As a result, it’ll lead to super delicious chicken.
- The next day, place the onion, citrus slices, green olives and marinated chicken onto a baking sheet.
- Bake until crispy. Serve with rice, tostones and/or beans.
- 8 cloves of garlic, peeled and minced
- 1 teaspoon sea salt
- 1 tablespoon fresh or dried oregano
- 1/2 cup olive oil
- 1/4 cup lime juice, from about 4 limes
- 1/4 cup orange juice, from about 1 orange
- 2 pounds bone-in, skin-on chicken pieces (I used a mix of thighs, drumsticks, wings)
- 1 yellow onion, peeled and sliced
- 5 to 6 orange slices
- 5 to 6 lime slices
- 1 cup green olives
To Make the Mojo:
- In a mortar and pestle, add the garlic and salt. Using the pestle, crush and twist the garlic until it's smashed. Add the oregano and give it a good mix.
- In a medium bowl or resealable plastic bag (like a Ziplock), add the crushed garlic, olive oil, lime juice and orange juice. Use a fork to mix it around.
- Sprinkle the chicken with a few pinches of salt and pepper and then transfer the chicken pieces to the resealable plastic bag. Seal up the bag and then give it a good shake so the pieces are all coated in the mojo mixture.
- Transfer to the fridge to marinate for 3 hours, ideally overnight, but realistically I know that won’t always happen. Even marinated for 30 minutes is delicious! Marinate for however long works.
When You’re Ready to Bake the Chicken:
- Preheat the oven to 400 degrees F. On a clean baking sheet, add the onion, slices or orange and lime, green olives and lastly, the marinated chicken, along with the marinade. Transfer to the oven to bake until chicken is cooked and skin is crispy, about 40 to 45 minutes.
- Serve with rice, tostones and/or black beans. YUM!
If you make this Mojo Sheet Pan Chicken, let me know on Instagram.
Looking for more latin-inspired recipes? These are my favorites: