Cuban Mojo Chicken is bursting with bold, zesty flavors thanks to a vibrant marinade of citrus juice, garlic, oregano, and olive oil. The chicken is roasted to juicy perfection, with a tangy, savory punch in every bite. It’s a lively and delicious dish that pairs beautifully with rice, plantains, or a fresh salad for a tropical-inspired meal.
Cuban Mojo Chicken
Ingredients
- 4 bone-in chicken leg quarters
- 1/2 cup orange juice
- 1 tbsp lime juice
- 2 tsp lime zest
- 3 cloves garlic
- 1/4 cup fresh cilantro
- 1/2 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup olive oil
- 1 onion (quartered)
PINEAPPLE AVOCADO SALSA
- 1/2 avocado
- 4 ounces fresh pineapple
- 1 cup cherry tomatoes
Instructions
- Preheat oven to 350°F.
- Add the orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt, and black ground pepper to a food processor.
- Process for 10 seconds. You don’t want the sauce to become too creamy.
- Add the olive oil and process for 5 seconds, just to combine slightly.
- Add the chicken and chopped onion to a large bowl.
- Pour half of the mojo sauce over the chicken and onions. Cover with cling film, and marinate in the fridge for 3 hours.
- Set aside the remaining half of the mojo sauce for later use.
- When the chicken is done marinating, add chicken and onions to the baking tray, together with the sauce it marinated in.
- Bake at 350°F for 35-40 minutes, or until cooked through to 165°F internally.
PINEAPPLE AVOCADO SALSA
- Meanwhile, chop up the pineapple, avocado, and cherry tomatoes into small pieces and add them to a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!
- Add pineapple avocado salsa over the top of the baked mojo chicken, serve with steamed rice and beans, and enjoy!
Tried this recipe?Let us know how it was!