It is still technically summer but my inbox looks like it’s mid-November. Full-on Thanksgiving and fall pitches. And then yesterday I drove past a Halloween store! I. AM. NOT. READY. Tho I kinda am because wearing sweaters are dope.
Let’s talk about this sheet pan dish. Mojo is my favorite thing ever. If you’re unfamiliar, it’s Cuban 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!
In Cuba they have sour oranges, which are probably BOMB, but we don’t have those here so instead 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.
Serve it with rice and eat it all up. It’s 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.
Mojo Sheet Pan ChickenPrint
- 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:
- 1. 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.
- 2. 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.
- 2. 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.
- 3. Transfer to the fridge to marinate 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:
- 4. 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.
- 5. Serve with rice, tostones and/or black beans. YUM!