Name: Cuban Mojo Chicken Recipe
Prep time: 15 min
Cook time: PT-491252H16M43S
Total time: 4 h
Cuisine: Cuban
Ingredients: 4 bone-in, skin-on chicken leg quarters; ½ cup orange juice (from 2 oranges); 1 tablespoon lime juice (from ½ lime); 3 cloves garlic; ¼ cup fresh cilantro; 2 teaspoons lime zest (from 1 lime); ½ tablespoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; ½ cup olive oil; 1 onion (quartered); ½ avocado; 4 ounces fresh pineapple; ½ cup cherry tomatoes

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Introduction

Cuban Mojo Chicken offers a zesty and vibrant twist on classic roasted chicken. Marinated in a bright citrus and garlic sauce, this dish brings authentic Cuban flavors right to your kitchen. Paired with an optional pineapple-avocado salsa, it’s a fresh and satisfying meal perfect for any night.

The image shows a roasting pan filled with three golden-brown roasted chicken legs arranged in a roughly triangular shape. Under and around the chicken legs, there are thick slices of cooked white onion that have a slightly charred texture. Orange slices and lime wedges are placed artfully among the chicken and onions, adding bright orange and pale green colors. Fresh green cilantro leaves are sprinkled on top, giving a fresh look. The pan sits on a white marbled textured surface, and parts of bowls with spices and a colorful salad can be seen at the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in, skin-on chicken leg quarters
½ cup orange juice (from 2 oranges)
1 tablespoon lime juice (from ½ lime)
3 cloves garlic
¼ cup fresh cilantro
2 teaspoons lime zest (from 1 lime)
½ tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup olive oil
1 onion (quartered)
Optional Pineapple-Avocado Salsa:
½ avocado
4 ounces fresh pineapple
½ cup cherry tomatoes

Instructions

Step 1: Preheat your oven to 350°F.
Step 2: In a food processor, combine the orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt, and black pepper. Process for 10 seconds.
Step 3: Add the olive oil to the processor and pulse for 5 seconds to just combine. Avoid overprocessing to retain the sauce’s zesty texture.
Step 4: Place the chicken and quartered onion in a large bowl. Pour half of the mojo sauce over them, cover with cling film, and marinate in the fridge for 3 hours.
Step 5: Reserve the remaining half of the mojo sauce for later use.
Step 6: Transfer the marinated chicken and onions, along with the marinade, to a baking tray. Bake at 350°F for 45-60 minutes or until the internal temperature reaches 165°F.
Step 7: While the chicken bakes, chop the avocado, pineapple, and cherry tomatoes into small pieces. Toss them in a bowl with the reserved mojo sauce to make the salsa.
Step 8: Serve the baked mojo chicken topped with pineapple-avocado salsa. Enjoy with steamed rice and beans for a complete meal.

Tips & Variations

Pulse the mojo sauce just until combined to keep a fresh, zesty texture—overprocessing makes it creamy and dulls the flavor.
Adjust salt, garlic, or lime juice to taste before marinating for perfect balance.
Marinate chicken overnight for deeper flavor and tenderness.
Use any bone-in chicken pieces like thighs or wings; adjust cooking time accordingly.
Substitute parsley for cilantro if preferred, for a different but tasty variation.
Add diced jalapeño or red pepper flakes to the salsa for a spicy kick.
Serve with white rice, black beans, and fried plantains for a full Cuban-inspired feast.

Storage

Store leftover Cuban mojo chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, thaw overnight if frozen, then warm in a 325°F oven covered with foil until heated through to keep the chicken moist and flavorful.

How to Serve

The image shows a white bowl filled with four main layers of food. At the bottom is a layer of white rice, topped with black beans on one side and bright red cherry tomato halves scattered among the beans. Next to the beans is a golden-brown roasted chicken leg, garnished with fresh green cilantro leaves on top. Around the chicken, there are large pieces of cooked, slightly browned onions and small yellow pineapple chunks mixed with green avocado cubes. The bowl sits on a white marbled surface, with a silver spoon resting inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other chicken cuts for this recipe?

Yes, bone-in chicken thighs, breasts, or wings work well. Just reduce the cooking time depending on the cut and size.

What if I don’t like cilantro?

You can substitute fresh parsley in the mojo sauce. It gives a different flavor but still complements the citrus and spices nicely.