Print

Cuban Mojo Chicken Recipe

Print Recipe

★★★★★

5 from 71 reviews

Cuban Mojo Chicken is a vibrant and zesty oven-baked dish featuring bone-in, skin-on chicken leg quarters marinated in a citrusy mojo sauce with garlic, cilantro, cumin, and oregano. Paired with a fresh pineapple-avocado salsa, this recipe offers an authentic Cuban flavor perfect for a flavorful and satisfying main course.

Ingredients

Scale

For the Mojo Chicken:

  • 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)

Pineapple-Avocado Salsa (Optional):

  • ½ avocado
  • 4 ounces fresh pineapple
  • ½ cup cherry tomatoes

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken.
  2. Prepare Mojo Sauce: In a food processor, combine orange juice, lime juice, garlic, cilantro, lime zest, ground cumin, dried oregano, kosher salt, and ground black pepper. Process for about 10 seconds until ingredients are roughly combined.
  3. Add Olive Oil: Pour in the olive oil and pulse for 5 more seconds, just enough to combine and create a balanced, zesty sauce without overprocessing it.
  4. Marinate Chicken: Place chicken leg quarters and quartered onion in a large bowl. Pour half of the mojo sauce over the chicken and onions, mix to coat evenly, cover with cling film, and refrigerate to marinate for at least 3 hours or up to overnight for deeper flavor.
  5. Reserve Sauce: Keep the remaining half of the mojo sauce aside, ensuring it is uncontaminated, to be used later for the pineapple-avocado salsa or drizzling.
  6. Arrange Chicken for Baking: Transfer the marinated chicken and onions along with their marinade onto a baking tray, spreading evenly.
  7. Bake Chicken: Bake in the preheated oven for 45 to 60 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) for safe consumption and tender juiciness.
  8. Prepare Pineapple-Avocado Salsa: While chicken bakes, dice avocado, pineapple, and cherry tomatoes finely. In a small bowl, mix these with the reserved mojo sauce to create a fresh, tangy salsa.
  9. Serve: Once chicken is done, plate it and spoon the pineapple-avocado salsa over the top. Serve with steamed rice and black beans for an authentic Cuban meal experience.

Notes

  • This recipe is adaptable with any bone-in chicken pieces such as thighs, breasts, or wings; adjust baking time accordingly.
  • If you dislike cilantro, parsley is a suitable substitute though it changes the flavor profile.
  • Pulse the mojo sauce just until combined to retain the bright, punchy texture instead of a creamy consistency.
  • For enhanced flavor, marinate the chicken overnight but do not exceed 24 hours to avoid tough, dry meat.
  • Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
  • The acid in the mojo sauce can soften avocado; add the salsa closer to serving time for best texture.
  • Add jalapeño or red pepper flakes to the salsa for a spicy kick or omit for a milder dish suitable for children.
  • Serve with classic Cuban sides such as white rice, black beans, and fried plantains for a complete meal.
  • Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months. Reheat gently in a 325°F oven covered with foil.

Keywords: Cuban Mojo Chicken, mojo marinated chicken, baked chicken recipe, citrus chicken, pineapple avocado salsa, Cuban chicken

Find it online: https://hannahdelgado.com/cuban-mojo-chicken-recipe/