Cuban Mojo Chicken
Recipe submitted by Rabbi and Chef Avi Levy, who hosts the popular online kosher cooking video series, Avi’s Kosher Kitchen on YouTube. Avi has worked as a kosher butcher and as a chef in numerous restaurants and catering venues. His signature dishes often combine a Spanish and tropical inﬂuence with American and Israeli traditions.
- 10 garlic cloves or 1 head, minced
- ¼ teaspoon cracked black pepper
- ¼ teaspoon salt
- ¼ cup olive oil
- Juice of 3 large oranges
- Juice of 2 lemons
- Juice of 2 limes
- 1 teaspoon fresh oregano
- Dash of balsamic vinegar (optional)
- 1 whole chicken (preferably KOL Foods chicken), cut into eighths, then halve the breasts to make a total of 10 pieces
- Preheat the oven to 400 degrees. To make mojo, mash the garlic, pepper and salt together to make a paste. Heat the oil in a small pot until it's warm. Add it to the garlic paste, and whisk together. Then, add the citrus juices and the oregano and vinegar, if using. Set aside about one-quarter of the mojo to use later.
- Put the chicken in a resealable plastic bag, and then cover with the mojo until the pieces are coated. They do not need to be fully submerged, as you will flip the bag later. Squeeze the excess air out of the bag and lay it on a plate so all the pieces are flat in the mojo. Refrigerate for half an hour. Take the bag out and flip it over for another half hour.
- Lay the chicken pieces, skin side down, on a baking pan, pour the mojo from the bag over it and place in the oven. Bake for half an hour, then flip the pieces over so the skin side is up. Bake for another half hour or until cooked through and juices run clear, basting the chicken with the drippings every 5 minutes. Once cooked, arrange the chicken on a serving platter with the drippings. Take the reserved mojo and warm it slightly. Serve on top of the chicken.