---
project: "[[00_MANIFEST-recipes]]"
folder: "[[00_INDEX-entrees-recipes]]"
title: Mojo Chicken Cubano
servings: 4
ingredients:
  - 1.5 lb boneless, skinless chicken thighs
  - 2 oranges, juiced (about 2/3 cup), divided
  - 3 limes, juiced (about 1/3 cup), divided
  - 6 garlic cloves, minced, divided
  - 1.5 tsp ground cumin, divided
  - 1 tsp dried oregano
  - 2 tsp kosher salt
  - 2 tbsp olive oil, plus more for the pan
  - 1/2 cup chicken stock
  - 4 tbsp cold unsalted butter, cubed
  - 3 tbsp softened butter
  - 4 Cuban rolls or soft hoagie rolls
  - 8 slices Swiss cheese
  - Yellow mustard
  - Dill pickle planks
  - "[[Garlic Aioli]]"
instructions:
  - "**Marinate the chicken** — Whisk 1/3 cup orange juice, 3 tbsp lime juice, 4 garlic cloves, 1 tsp cumin, the oregano, salt, and 2 tbsp olive oil. Add the chicken and marinate for 20 minutes at room temperature, or up to 2 hours in the refrigerator. Set the remaining orange and lime juice aside for the sauce."
  - "**Sear the thighs** — Remove the chicken from the marinade, discard the marinade, and pat the thighs very dry. Heat a cast-iron skillet over medium-high heat with a thin film of oil. Sear the smooth side down, undisturbed, for 5-6 minutes. Flip and cook for 4-5 minutes more, until the internal temperature reaches 175°F."
  - "**Rest and slice** — Rest the chicken for 5 minutes, then slice it 1/4 inch thick across the grain."
  - "**Make the mojo butter** — Reduce the heat to medium-low. Cook the remaining 2 garlic cloves in the chicken fat for 30 seconds. Add the reserved citrus juice, stock, and remaining 1/2 tsp cumin, scraping up the fond. Reduce by about half, 3-4 minutes. Remove the pan from the heat and swirl in the cold butter, one cube at a time, until glossy. Pour the sauce into ramekins and keep warm; do not let it boil again. Wipe out the pan."
  - "**Build the sandwiches** — Split the rolls and spread mustard on both cut sides. Layer each sandwich with Swiss cheese, chicken, pickles, Swiss cheese, and the top bun. Butter the outsides of the rolls."
  - "**Press the sandwiches** — Set the cast-iron skillet over medium heat. Press two sandwiches at a time under a second heavy skillet or foil-wrapped brick for 3-4 minutes per side, until deep golden and the cheese melts. Lower the heat if the bread browns before the cheese melts."
  - "**Plate and serve** — Spread aioli across each plate. Cut the sandwiches on a hard diagonal and stack the halves with the cross-sections facing out. Serve with fries and a ramekin of mojo butter for dipping."
protein:
  - chicken
active-preparation-minutes: 15
passive-preparation-minutes: 20
cook-time-minutes: 30
post-cook-time-minutes: 5
equipment:
  - stove
  - cast-iron
storage-location: fridge
storage-method: wrapped
fridge-life-days: 2
tags:
  - "[cuban, pressed-sandwich, citrus, weeknight]"
notes:
  - "summary: Pressed Cuban rolls layered with citrus-marinated chicken, Swiss cheese, pickles, and mustard, served with a glossy mojo butter for dipping."
  - Original build, adapted from a traditional Cubano with the ham omitted on purpose. If it needs more punch, add more pickles rather than a substitute protein.
  - Never reuse the marinade in the sauce, because it has held raw chicken. The sauce uses the reserved fresh juice.
  - Rewarm the mojo butter gently or it will split. If it does split, whisk in a splash of warm stock.
  - Leftover pressed sandwiches go soggy. For better leftovers, store the sliced chicken separately and press fresh.
  - "polished: 2026-09-22"
---