This marinated and baked Cuban Mojo Chicken is so juicy and so tender! It’s topped off with a homemade pineapple avocado salsa that features all fresh ingredients. Make this summery entree for your next party or easy weeknight dinner!
What’s in Cuban Mojo Chicken
Traditionally, the base of the mojo sauce is a mix of citrus juice, garlic and olive oil. For this recipe, we use delicious fresh oranges, together with a combination of herbs, and the outcome is so good!
- Chicken Legs: I like to use free-range organic chicken for the very best results.
- Orange Juice: Freshly squeezed orange juice will create the very best flavor!
- Lime Juice: Don’t use bottled lime juice – the flavor will taste artificial. Freshly squeezed is the way to go!
- Garlic: Fresh garlic is what you need, not pre-minced.
- Seasonings: A medley of cumin, dried oregano, salt, and ground black pepper create the best flavor.
- Olive Oil: You can swap this for avocado oil if preferred.
- Onion: A white onion is preferred but a yellow onion can also be used.
Pro Tip: Marinate the mojo chicken as long as you can (ideally, for at least 3 hours) to get the maximum flavor.
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Use a meat thermometer and insert it into the thickest part of the meat. Cooked chicken should reach an internal temperature of 165ºF.
Ideally, you want to marinate your chicken for three hours in the refrigerator. The more time you allow the chicken to marinate, the more intense and flavorful your chicken will be. You will need a bit of patience and to plan a little ahead, but trust me, it’s worth it! If you are running short on time, marinate at least 20 minutes.
After baking at 350°F for 35 minutes, the chicken should be fully cooked. Use a meat thermometer to check for doneness.
How to Store and Reheat
Once cooled to room temperature, leftover mojo chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat either in the microwave, oven, or air fryer until warmed through.
How to Freeze
Wait for the cuban chicken to cool, then transfer it to an airtight container and pop it in the freezer. Store for up to 3 months and don’t forget to date and label! When you’re ready to serve, let the chicken slowly thaw in the refrigerator before reheating.
What to Serve with Cuban Chicken
Steamed rice, black beans, and plantains are the best sides for Cuban mojo chicken. Also, don’t forget to place some summery avocado pineapple salsa on top!
Cuban Mojo Chicken
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Ingredients
- 4 bone-in chicken leg quarters
- ½ cup orange juice
- â…“ lime juiced
- 3 garlic cloves
- ¼ cup cilantro
- 1 lime zest
- ½ tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black ground pepper
- ½ cup olive oil
- 1 onion quartered
Pineapple-Avocado Salsa
- ½ avocado
- 4 ounces pineapple diced
- ½ cup cherry tomatoes
Sides (optional)
- ½ cup black beans rinsed & drained (optional)
- 1 cup steamed rice optional
Instructions
Mojo Chicken
- Preheat oven at 350°F.
- Add to the food processor, orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt, and black ground pepper.½ cup orange juice, ⅓ lime, 3 garlic cloves, ¼ cup cilantro, 1 lime zest, ½ tablespoon cumin, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black ground pepper
- 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.½ cup olive oil
- Add the chicken and chopped onion to a large bowl.4 bone-in chicken leg quarters, 1 onion
- 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 in a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!½ avocado, 4 ounces pineapple, ½ cup cherry tomatoes
- Drizzle pineapple-avocado salsa over baked mojo chicken, serve with steamed rice and beans, and enjoy!½ cup black beans, 1 cup steamed rice
Yely says
It was very good. However, it took me almost 1 hour to fully cook the chicken.
Becky Hardin says
I’m sorry it took so long! I am glad you did enjoy it though!
Michelle says
Just wondering if that is a 1/3 a cup of lime juice or juice from 1/3 of a lime?
Becky Hardin says
1/3 of a lime!
Mary says
The smell is amazing and I can’t wait to taste it but you’re cooking temp and time are way off. There’s no way that 4 leg quarters will cook in a half hour at that temp. I needed to jack the heat up and am planning to turn the broiler on for a minute or two to get that char in the pics…
Becky Hardin says
Great ideas, Mary! Thank you!
Klr says
Yes, had to do the same. And flavor never came out. Boring!
Klr says
So bland. Took way longer to cook and never looked like the picture. Put the sauce on rice and still so bland. Kids hated. The salsa was good but you literally cannot eat with a chicken quarter without fighting bones and gristle
Becky Hardin says
I’s so sorry this recipe didn’t turn out well for you guys!
Veronica Valandingham says
Do not use this cooking time!!!!!! Says 45 minutes I’m up to 90!!!!!! Ruined all my rice and veggies
Becky Hardin says
I’m sorry this didn’t work out for you!
Shideh says
It was okay. It was bland to us. I would added more seasoning. And cooked it on a higher temperature
Becky Hardin says
I’m sorry you didn’t enjoy this recipe!
Ruth J says
Why so high in carbs? It’s chicken!
Seana Brogan says
This recipe is really good. I poked the chicken with a fork a bunch of times before marinating. Instead of the 35 to 40 minutes I did it for an hour at 350 and then finished it off with 5 minutes in the boiler. I read the recipe wrong and I used 1/3 of a cup of lime juice instead of 1/3 of the lime juiced. But it really worked well. My little girl ate 3 legs. My whole family said to put it on the keep list. Thank you for the fantastic recipe.
Becky Hardin says
Isn’t it nice when things still work out? Thanks for sharing Seana!
Gloria says
Great recipe ….very flavorful and easy to follow. Delicious loved it.
Becky Hardin says
Why thank you, Gloria!
TJ says
It typically takes 45 – 60 mins to fully cook leg quarters at 350 degrees. It depends on how big the leg quarters are and if you choose to leave the skin on or off. Since I use leg quarters typically, I know 30-35 mins wasn’t enough time. Also, the mojo marinade is very good, but I would suggest seasoning the meat as well, so it has some flavor and then add the marinade for about 6 hours. 3 hours isn’t enough time to penetrate the meat unless you inject it. The way her chicken looks in the picture, you’d have to brown it with some butter or oil to get a similar look, otherwise it will look like typical baked chicken, which is what this recipe says. I put mine in a cast iron skillet with some unsalted butter and let it brown and get crispy and then I baked it. The pineapple avocado salsa was really good. Overall, this recipes needs some tweaks but it’s actually a good mojo marinade.