Mojo Chicken
🍳 Cook: 55 min
Ingredients
| 1/4 cup | 60 ml | olive oil (good quality; see notes) — for the Mojo Marinade |
| 1/3 cup | 80 ml | orange juice (freshly squeezed) |
| 1/3 cup | 80 ml | lime juice (freshly squeezed) |
| 1/3 cup | 80 ml | grapefruit juice (freshly squeezed) |
| 8 | cloves garlic (pressed; see notes) | |
| 2 tsp | 10 ml | kosher salt |
| 1 tsp | 5 ml | black pepper (freshly ground recommended) |
| 2 tsp | 10 ml | dried oregano (Mexican preferably) |
| 1 | yellow onion (medium, finely chopped) | |
| 1/2 Tbsp | 7.5 ml | cumin |
| 1 Tbsp | 15 ml | chopped fresh cilantro (optional) |
| 2 tsp | 10 ml | ground cumin — for the chicken |
| 2 tsp | 10 ml | coarse salt |
| 2 tsp | 10 ml | dried oregano |
| 2 tsp | 10 ml | chili powder |
| 1 tsp | 5 ml | brown sugar |
| 1 tsp | 5 ml | pepper |
| 1 | whole chicken, about 3 lbs | |
| 2 | bay leaves | |
| 1 | small onion, quartered | |
| 1/4 cup | 60 ml | orange juice |
| 1/4 cup | 60 ml | lime juice |
| 1/4 cup | 60 ml | lemon juice |
| 1/4 cup | 60 ml | olive oil, divided |
| 1/2 | Serrano chili pepper, seeded and diced | |
| 1 tbsp | 15 ml | Dijon mustard |
| 4 | cloves garlic, minced | |
| 2 cups | 480 ml | sodium-reduced chicken broth |
Instructions
Mojo Marinade:
- In a large bowl, combine all of the ingredients except the oil. Set aside.
- Heat the oil in a large sauce pan until it's medium hot, about 225F to 250F. If you don't have a thermometer, heat it over medium-high heat until the first whiff of smoke. Remove from heat.
- Pour the juice mixture into the heated oil while constantly whisking. Do it slowly and carefully, keeping the juice bowl very low over the pan with oil. You may want to wear oven mitts to protect your hands from hot oil splashes.
- Cool the finished marinade to room temperature. Then cover and refrigerate. The marinade can be stored in a fridge for up to 2 weeks.
Marinade notes: For best results, use Seville oranges (also known as sour oranges) when they are in season, January to March. Otherwise, use the substitute combination of orange, lime and grapefruit juice. Increase the amount of olive oil to 3/4 cup if the meat is lean and will be grilled. For oven cooking 1/4 cup of oil will suffice otherwise the pan juices will be too rich to use as a sauce. For best results, mash the garlic with the salt and pepper until it turns into a paste. Use a mortar and a pestle for that.
Chicken:
- Stir together cumin, salt, oregano, chili powder, brown sugar and pepper; rub spice mixture all over and inside chicken cavity. Place chicken in large resealable plastic bag; add bay leaves and onion.
- Whisk together orange juice, lime juice, lemon juice, 3 tbsp oil, Serrano, mustard and garlic; pour into bag. Seal bag; place bag on tray or in bowl. Refrigerate for at least 4 hours or overnight.
- Remove chicken from marinade; reserving marinade. Place chicken breast side down in inner pot of Instant Pot Duo Crisp + Air Fryer. Add broth and reserved marinade.
- Place lid on pot and lock into place to seal. Select Pressure Cook/Manual setting on High Pressure for 20 minutes.
- When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
- Using tongs, remove chicken from inner pot; drain cooking liquid. Pat chicken dry with paper towel.
- Ensure that inner pot is dry; place air fryer basket or trivet in pot. Drizzle remaining oil over chicken; place chicken breast side up in basket.
- Using Air fryer Lid select Roast at 400°F for 25 minutes; continue to roast, if needed, for 5 minutes or until internal temperature of chicken reaches 165°F. Let stand for 10 minutes.
- Slice chicken; serve with any drippings if desired.
Recipe Notes: Serve chicken with a squeeze of lime juice. Garnish with finely chopped fresh cilantro if desired. Use the marinade for roast pork loin or butt, if desired, adjusting cooking times as needed.