Description
Cuban Mojo Chicken is a zesty and flavorful dish featuring bone-in, skin-on chicken leg quarters marinated in a citrusy mojo sauce made from orange juice, lime, garlic, and fresh herbs, then baked to juicy perfection. Served with a refreshing pineapple-avocado salsa, this recipe brings the vibrant taste of Cuban cuisine straight to your table, perfect for a satisfying main course.
Ingredients
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
- Prepare the 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 10 seconds until blended. Then add olive oil and pulse for 5 seconds just to combine slightly, ensuring the sauce remains vibrant and not creamy.
- Marinate the Chicken: Place chicken leg quarters and quartered onion into a large bowl. Pour half of the mojo sauce over the chicken and onions, ensuring even coating. Cover the bowl with cling film and refrigerate to marinate for 3 hours to allow flavors to deeply infuse and tenderize the chicken.
- Preheat the Oven and Prepare for Baking: Preheat your oven to 350°F (175°C). After the marinating time, transfer the chicken and onions along with the marinade to a baking tray.
- Bake the Chicken: Bake the chicken at 350°F for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) to ensure it is cooked through. The chicken should be juicy with perfectly crisped skin.
- Make the Pineapple-Avocado Salsa: While the chicken bakes, dice the avocado, fresh pineapple, and cherry tomatoes into small pieces. Combine them in a small bowl and mix with the reserved half of the mojo sauce for a fresh, zesty salsa.
- Serve: Once the chicken is baked, drizzle the pineapple-avocado salsa generously over the chicken. Serve alongside steamed white rice and black beans for a complete Cuban-inspired meal.
Notes
- This recipe works great with any bone-in chicken such as thighs, breasts, or wings; adjust cooking time accordingly.
- If you dislike cilantro, parsley makes a good substitute though it changes the flavor profile slightly.
- Pulse the mojo sauce just until combined to maintain a punchy, zesty texture rather than a creamy one.
- Mojo sauce recipes vary by region; taste and adjust salt, garlic, or lime juice before marinating if desired.
- For deeper flavor, marinate the chicken overnight to tenderize and fully infuse.
- Use a meat thermometer to check doneness; chicken should reach 165°F internally.
- The acid in the mojo sauce can soften avocado if mixed too early; prepare salsa close to serving time.
- Add jalapeño or red pepper flakes for heat or omit for a kid-friendly version.
- Serve with white rice, black beans, and fried plantains for a traditional Cuban meal.
- Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cuban
