Herb Chicken With Cuban Mojo

• 12 boneless chicken thighs or 3 lbs boneless chicken breasts, skin on
• 1 tablespoon lime zest
• 14 cup lime juice
• 3 garlic cloves, finely chopped
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped fresh basil leaves
• 1 teaspoon red pepper flakes (to taste)
• salt
• 14 cup olive oil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped garlic
• salt
• 14 cup fresh lime juice
• 14 cup fresh orange juice
• 1 teaspoon hot pepper sauce
• 14 cup olive oil

1. Trim fat and extra skin from thighs.
2. Combine lime zest and juice, garlic, herbs, red pepper flakes, salt and 3 tbsp oil in a bowl.
3. Toss with chicken and marinate for 1 hour on the counter or up to 4 hours, refrigerated.
4. Preheat oven to 400F
5. Heat remaining oil in non-stick skillet.
6. Drain chicken, add the pieces skin-side-down, do not crowd the pan.
7. Fry 3 minutes.
8. Turn over and fry 1 minute more.
9. Continue browning remaining chicken.
10. Place on rack in oven over a baking sheet and bake 20 minutes or until juices are clear.
11. To make the mojo:.
12. Combine all ingredients except olive oil in bowl.
13. Heat olive oil in a pot until very hot.
14. Pour olive oil over mixture.
15. Cool and reserve until needed.
16. Serve chicken drizzled with mojo sauce.

chicken, lime zest, lime juice, garlic, fresh coriander, fresh basil, red pepper, salt, olive oil, parsley, fresh coriander, garlic, salt, lime juice, orange juice, hot pepper, olive oil

Taken from www.food.com/recipe/herb-chicken-with-cuban-mojo-169868 (may not work)