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.
Can I make mojo chicken with other pieces?
I used leg quarters for this easy Cuban chicken, but you can follow the same recipe using other pieces. It will work best with drumsticks or bone-in chicken thighs, but the marinade would be delicious with breasts too.
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
Ingredients
- 4 bone-in chicken leg quarters
- ½ cup orange juice
- ⅓ lime juice
- 3 garlic cloves
- ¼ cup cilantro
- 1 lime zest
- ½ tbsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black ground pepper
- ½ cup olive oil
- 1 onion quartered
Pineapple-Avocado Salsa
- ½ avocado
- 4 ounces pineapple diced
- 1/2 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 juice, 3 garlic cloves, ¼ cup cilantro, 1 lime zest, ½ tbsp cumin, 1 tsp dried oregano, 1 tsp salt, ½ tsp 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 ever so slightly.½ cup olive oil
- Add the chicken and chopped onion in 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 the the baking tray, together with the sauce it marinated in.
- Bake at 350°F for 35-40 minutes.
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, 1/2 cup cherry tomatoes
- Drizzle pineapple-avocado salsa over baked chicken, serve with steamed rice and beans, and enjoy!½ cup black beans, 1 cup steamed rice
This recipe was contributed by Michaella at Well + Yum.
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.
Gloria says
Like to add I used skinless boneless chicken thighs. Delicious marinade.
Becky Hardin says
Yum!!
Dee says
I followed this recipe to the T and even marinated the chicken 6 hours. I didn’t find it to have much flavor. Not sure why.
Becky Hardin says
I am sorry this didn’t work out for you, Dee!
Jim McLean says
Meh. At least it made everything else on my plate taste amazing.
AT says
I followed the recipe to a T and it did not turn out very flavorful or have the color that the picture showed. Also to get the chicken to a safe temp I had to bake 50 mins and that was just barely 165.
Becky Hardin says
I am sorry to hear it didn’t work out for you, Alex.
Michelle says
I used sour orange instead of orange juice, used a little more salt and cooked chicken longer and it came out good
Becky Hardin says
Thanks for sharing, Michelle!
Dave says
Cuban mojo is a great way to prepare chicken and pork (haven’t tried beef yet). Like a previous poster, I would emphasize the use of more salt and seasonings as well as a longer marination time (for chicken at least 3, and better yet 6 hrs), as despite all the garlic the meat can end up surprisingly bland. Agree that 35 minutes is not long enough to cook the chicken all the way through and that baked it will look nothing like the pictures. I hit mine with the broiler once the internal temp reached 165° until the skin crisped up! Next time I will use my pellet smoker which should add another dimension to the flavor and brown the chicken more like what is represented in this recipe.
Becky Hardin says
Definitely modify the recipe to your tasting! Thanks for stopping by!
Carol Wilhelm says
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.
Becky Hardin says
Thanks for sharing, Carol!
Joseph K says
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!
Joseph K says
Oh, I forgot to say I used NO oil or butter in the marinade and none while cooking.
Becky Hardin says
Thanks for sharing, Joseph!
Michelle says
I made this chicken dish last night and it came out perfect! I skipped the cilantro and used boneless chicken thighs instead of leg quarters. Cooked at 400 to crisp up the chicken. Served it with black beans, yellow rice, and pan friend plantains. An easy and delicious Cuban dinner.
Becky Hardin says
Sounds delicious, Michelle! Thanks for sharing!!