Mojo Rojo Chicken

⚡ KevEats Recipe

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High Protein Mojo Rojo Weeknight Dinner

Mojo Rojo Chicken

Juicy chicken thighs in a smoky, garlicky roasted red pepper and Fresno chile sauce.

This Mojo Rojo Chicken is bold, smoky, bright, and meal-prep friendly. The sauce blends roasted red peppers, Fresno chiles, garlic, smoked paprika, cumin, vinegar, and olive oil into a punchy sauce that works beautifully over chicken, rice, potatoes, or veggies.

370Calories

35gProtein

5gCarbs

22gFat

Servings − 4 servings +

Prep Time15 min

Cook Time20–25 min

Total Time35–40 min

ServingChicken + sauce

Jump to Ingredients Jump to Instructions Macro Toggle Jump to Tips

Ingredients

Chicken

• 1.5 lb boneless skinless chicken thighs
• 1 tsp kosher salt, divided
• 0.5 tsp black pepper

Mojo Rojo Sauce

• 2 large red bell peppers, roasted and peeled
• 2 red Fresno chiles, roughly chopped
• 4 cloves garlic, roughly chopped
• 2 tbsp olive oil
• 2 tbsp sherry vinegar or red wine vinegar
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 0.25 tsp red pepper flakes
• to taste extra salt and pepper
• 2 tbsp water, plus more as needed

Macro Toggle

Per Serving Current Batch

Per Serving
370 calories • 35g protein • 5g carbs • 22g fat • 1g fiber

Kev Tip

Jarred shortcut works. Use drained jarred roasted red peppers to skip roasting. You may need a little less vinegar since they’re already tangy.

Make It Fit Your Macros Lower fat: use chicken breast or trim thighs well.
Lower carb: serve over cauliflower rice or greens.
Higher carb: plate with rice, potatoes, or tortillas.

Meal Prep Notes Store cooked chicken and extra sauce separately for up to 4 days. Add a splash of water when reheating to loosen the sauce.

Instructions

1. 1Pat chicken thighs dry. Season with about half the salt and all the black pepper.
2. 2Air fry red bell peppers skin-side up at 400°F for 10–12 minutes until blistered. Cover, steam 5–10 minutes, then peel.
3. 3Blend roasted peppers, Fresno chiles, garlic, olive oil, vinegar, tomato paste, smoked paprika, cumin, oregano, red pepper flakes, remaining salt, and water until smooth.
4. 4Taste and adjust salt, vinegar, and heat.
5. 5Toss chicken with about half the mojo rojo sauce. Marinate 15–20 minutes, or up to 24 hours.
6. 6Heat a skillet over medium-high. Cook chicken 5–7 minutes per side until browned and cooked to 165°F.
7. 7Alternatively, bake at 425°F for 18–22 minutes or air fry at 380°F for 12–15 minutes, flipping halfway.
8. 8Spoon reserved mojo rojo over the chicken, thinning with warm water if needed.
9. 9Serve over rice, potatoes, cauliflower rice, or veggies with lime and herbs.

Serving Notes

Macro note. Macros are for chicken + mojo rojo sauce only. Rice, potatoes, tortillas, or other sides should be tracked separately.

Heat level. Fresno chiles give medium heat. Remove seeds for mild, or add a third chile if you want it spicier.

Protein swaps. This sauce works with chicken breast, pork tenderloin, shrimp, tofu, or roasted vegetables.

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