My marinated and baked Cuban mojo chicken is so juicy and so tender! Made with fresh citrus, cilantro, garlic, and more, my mojo chicken marinade is packed with flavor! I top it off with a homemade pineapple, avocado, and tomato salsa to really bring home the fresh flavor. This is one of my favorite summery entrees for both parties and weeknight dinners.
Top Reader Reviews
This is a great recipe. Flavor is amazing. Loved the salsa. I made 2 changes: used chicken thighs, separated marinade b4 adding oil, then just added 1/4 c oil to marinade – no oil in salsa. Raving reviews from family. This is a keeper. Extra salsa (there’s a lot) used eaten with chips. Sharing this recipe with extended family.
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Very tasty and flavorful dish that was a hit! I used chicken tenders and marinated for 45 minutes. I baked on pizza sheet on parchment paper at 400 degrees for 10 minutes and then broiled for 10 minutes. Was perfect! I only used 1/4 marinade on salsa. I put 1 T of marinade in black beans. FYI, I used one tangelo (about 1/2 cup of juice) + zest, four limes + zest of 2, and fresh pineapple that I cubed. This is added to my recipe book!
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Mojo Marinated Chicken
Traditionally, the base of a mojo sauce is a mix of citrus juice, garlic, and olive oil. For this recipe, I used delicious fresh oranges, together with a combination of herbs, and the outcome is so good! This Cuban marinade is perfect for fatty cuts like leg quarters or thighs. The bright citrus flavor helps balance out the rich fattiness of the meat, creating a perfect blend of flavors for this mojo roasted chicken recipe.
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Let the Salsa Marinate, Too
I like to make the pineapple-avocado salsa while the chicken bakes so it can soak up the leftover mojo flavors. The acidity lightly “cooks” the pineapple and deepens the flavor, almost like a quick ceviche-style salsa. Just don’t make it too early! The acid in the marinade can start to break down the avocado, turning it mushy. Mixing it while the chicken cooks keeps the texture perfect.
Cuban Mojo Chicken Recipe
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)
Pineapple-Avocado Salsa (Optional):
- ½ avocado
- 4 ounces fresh pineapple
- ½ cup cherry tomatoes
Instructions
For the Mojo Chicken:
- Preheat oven to 350°F.
- Add to the orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt, and black ground pepper to a food processor.½ cup orange juice, 1 tablespoon lime juice, 3 cloves garlic , ¼ cup fresh cilantro, 2 teaspoons lime zest, ½ tablespoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Process for 10 seconds, then add the olive oil.½ cup olive oil
- 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.4 bone-in, skin-on chicken leg quarters, 1 onion
- 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 45-60 minutes, or until cooked through to 165°F internally.
For the Pineapple-Avocado Salsa:
- Meanwhile, chop up the pineapple, avocado, and cherry tomatoes into small pieces and add them in a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!½ avocado, 4 ounces fresh pineapple, ½ cup cherry tomatoes
- Drizzle pineapple-avocado salsa over baked mojo chicken, serve with steamed rice and beans, and enjoy!
Notes
- Pulse the sauce just until combined. Overprocessing turns it creamy and dulls that punchy, zesty texture you want.
- Mojo sauce varies by region. Taste before marinating and tweak the salt, garlic, or lime juice to your liking.
- If you have the time, marinate the chicken overnight. The citrus and garlic tenderize the meat beautifully and infuse it with authentic Cuban flavor.
- Use a meat thermometer and insert it into the thickest part of the meat. Cooked chicken should reach an internal temperature of 165ºF.
- The acid in the mojo can slightly soften the avocado if it sits too long, so don’t make it too early!
- Add diced jalapeño or red pepper flakes for heat, or leave it out for a kid-friendly version.
- Serve your mojo chicken with white rice, black beans, and fried plantains for a full Cuban-inspired meal.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Mojo Chicken Marinade
I make my homemade mojo marinade with fresh citrus, garlic, cilantro, cumin, and oregano for a bright and zesty flavor. Blitzing it in the food processor helps to quickly extract maximum flavor from each component so it can penetrate the chicken deeply. I don’t recommend making any substitutions in this marinade, as each component is key to that zesty mojo flavor!
I recommend marinating the chicken as long as you can (ideally, for at least 3 hours) to get the maximum flavor. Don’t go longer than 24 hours, though, or the chicken could turn tough and dry.
How to Make Mojo Chicken Step By Step
Prep: Gather up everything you need to make this Cuban chicken recipe. Preheat your oven to 350°F. Juice the oranges, juice and zest the lime, and quarter the onion.
Prep the Sauce: Add ½ cup of orange juice, 1 tablespoon of lime juice, 3 garlic cloves, ¼ cup of fresh cilantro, 2 teaspoons of lime zest, ½ tablespoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper to a food processor.
Blend the Sauce: Process for 10 seconds. Add ½ cup of olive oil and process for 5 seconds, just to combine slightly. Don’t overdo it, as overprocessing turns the sauce creamy and dulls that punchy, zesty texture we want. Taste before marinating and tweak the salt, garlic, or lime juice to your liking.
Marinate the Chicken: Add 3 bone-in chicken leg quarters and 1 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 or up to overnight. The citrus and garlic tenderize the meat beautifully and infuse it with authentic Cuban flavor. Set aside the remaining half of the mojo sauce for later use (don’t contaminate it with any raw chicken juices!).
Arrange the Chicken: When the chicken is done marinating, add the chicken and onions to the baking tray, together with the sauce it was marinated in.
Bake the Chicken: Bake your mojo chicken at 350°F for 45-60 minutes, or until cooked through to 165°F internally. Meanwhile, mix ½ of a chopped avocado, 4 ounces of chopped fresh pineapple, and ½ cup of chopped cherry tomatoes. Stir in the reserved mojo sauce, and let it all marinate together while the chicken roasts. Serve the chicken with a heaping scoop of salsa, or drizzle the remaining mojo sauce over top if you decide not to make the salsa.
How to Store, Freeze, and Reheat
Once cooled to room temperature, leftover Cuban chicken can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 325°F oven, covered with foil, until warmed through. This keeps the chicken moist and flavorful!
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