Mojo Chicken – In the Oven or In the Crock-Pot

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Mojo Chicken - In the Oven or In the Crock-Pot recipe by Barefeet In The Kitchen

Marinating chicken overnight with fresh jalapenos, garlic, oranges and limes meant that this chicken was full of great flavors. I love using my broiler for quick and easy dinners, however, this chicken would be great grilled as well. We had this chicken for dinner along with the Cinnamon Chile Roasted Potato Bites.

For this meal, I used the Mojo Marinade that I made a couple weeks ago. I mentioned earlier that I had quadrupled the batch and frozen the extra marinade in Ziploc bags.

For those of you that had asked about freezing the marinade, I simply combined the frozen marinade and some frozen chicken in a gallon size Ziploc in the fridge overnight. The marinade and the chicken thawed together in the refrigerator, allowing the marinade to work it’s flavors throughout the meat.

I’m including crock-pot directions here as well. I really liked how well the marinade was absorbed into the chicken in the crock-pot. I used that shredded chicken to make enchiladas later and they were delicious.

Mojo Chicken - In the Oven or In the Crock-Pot recipe by Barefeet In The Kitchen

FREEZER MEAL: Combine the marinade and chicken in a gallon size Ziploc and freeze them together. When you are ready to cook the chicken, thaw in the refrigerator, allowing the marinade to work its flavors throughout the meat.

Once thawed, oven cook as described above. If you are cooking in the crock-pot, you can add everything to the crock-pot while still frozen.

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Mojo Chicken – In the Oven or In the Crock-Pot

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Servings: 5 -6 servings

Ingredients 

  • 1 recipe Mojo Marinade
  • 2 lbs boneless skinless chicken thighs although any cut of chicken will work great with this marinade

Instructions

  • Combine the marinade and the chicken in a large Ziploc bag or airtight container. Place in the refrigerator and marinate at least 8 hours, preferably 24 hours. Turn occasionally to ensure that the meat is well coated and all parts have a chance to absorb the flavors.
  • Oven Directions: When ready to cook, preheat the oven to broil and line a large baking sheet with foil. Spread the chicken pieces out across it. Broil the chicken for 6-7 minutes on the first side and then remove from the oven and turn the pieces over. Broil another 5-6 minutes or so, just until the chicken is almost done. (These are the directions for cooking boneless skinless chicken thighs. If you are using a different cut of meat, adjust accordingly.)
  • If your pieces are thicker, they will take a little longer. Broil just until the meat is no longer pink and the juices run clear. Enjoy!
  • Crock-Pot Directions: Place frozen chicken pieces in the crock-pot. Cook on high for a few hours, until softened, but still raw. Drain excess liquid from the crock-pot and then add the marinade. Cook on low for a few more hours until the chicken can be shredded. Toss the shredded chicken with the marinade until all the juices are absorbed into the chicken.

Notes

FREEZER MEAL: Combine the marinade and chicken in a gallon size Ziploc and freeze them together. When you are ready to cook the chicken, thaw in the refrigerator, allowing the marinade to work its flavors throughout the meat. Once thawed, oven cook as described above. If you are cooking in the crock-pot, you can add everything to the crock-pot while still frozen.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Unknown says

    Made the crockpot shredded version of this today and it came out fantastic. I served it with fresh black beans and cilantro-lime rice. It was a great combo! Thanks for the wonderful chicken recipe!