I still had mojo marinade on my mind today – I mixed up a small batch to marinate a couple of leg quarters.  Today’s was orange juice, lime juice, lemon juice, fresh pressed garlic, oregano, ground cumin, olive oil, a pinch of red pepper flakes, salt, and pepper.  I let the chicken marinate for about three hours then placed it in an 8×8 baking pan covered with foil and put that into my toaster oven set at 325.  I left it for an hour, then baked it uncovered for another half hour with some of the marinade poured over it to reduce.

It was plated over a wild rice mix and served with blanched Brussels sprouts sauteed in duck fat.  Delicious!  The chicken was very lemony, but more than that, the cumin and oregano lent it earthy notes and the garlic went well with the rest.