Cuban Mojo Chicken
There is this fast food restaurant in South Florida, particularly around the Miami area, called Pollo Tropical that is to die for! I wish they would open in SC!! Every time we visited my dad in the Keys it was a must stop for their Cuban chicken. Since then it has inspired our Cuban Mojo Chicken! The marinade gives the chicken a wonderful citrus flavor. The sweet heat from Cholula helps balance out the citrus sourness of this marinade making for the perfect chicken!
Ingredients:
1 package chicken leg and chicken thighs or a pack of quarters
1 bottle Mojo marinade (found in Hispanic foods section of grocery store)
3-4 garlic cloves minced
black pepper
Cholula
Preparation:
Use a knife to puncture both sides of each piece of chicken.
1 package chicken leg and chicken thighs or a pack of quarters
1 bottle Mojo marinade (found in Hispanic foods section of grocery store)
3-4 garlic cloves minced
black pepper
Cholula
Preparation:
Use a knife to puncture both sides of each piece of chicken.
Rub minced garlic onto chicken.
Place chicken in a gallon size Ziploc bag or a large bowl.
Add 3/4 bottle of Mojo and the minced garlic to the bag and massage into chicken.
Let marinate overnight in sauce in the fridge.
Remove chicken from marinade and add to a 9x13 baking dish and top with remaining bottled Mojo.
Cook at 325 degrees for 1 hour.
Remove and baste chicken in the sauce.
Cook for another 30-45 more minutes at 300 or until falling off the bone.
Adjust cook time and oven temps based on your oven and amount of chicken being cooked.
Add 3/4 bottle of Mojo and the minced garlic to the bag and massage into chicken.
Let marinate overnight in sauce in the fridge.
Remove chicken from marinade and add to a 9x13 baking dish and top with remaining bottled Mojo.
Cook at 325 degrees for 1 hour.
Remove and baste chicken in the sauce.
Cook for another 30-45 more minutes at 300 or until falling off the bone.
Adjust cook time and oven temps based on your oven and amount of chicken being cooked.
