Cuban Mojo Chicken Recipe
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
35 mins
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Additional Time
3 hrs
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Total Time
3 hrs 50 mins
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Servings
4 servings
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Calories
674 kcal
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Course
Main Course
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Cuisine
Cuban
Cuban Mojo Chicken Recipe
Description
This recipe starts by blending orange juice, lime juice, garlic cloves, fresh cilantro, lime zest, cumin, oregano, salt, and black pepper into a coarse marinade. Olive oil is briefly combined into the sauce before marinating chicken leg quarters and onions in half of the mixture for three hours in the fridge. Baking the chicken with the onions and marinade at 350°F until cooked through locks in citrus and herb flavors while creating tender, juicy meat.
The accompanying pineapple-avocado salsa is prepared by dicing pineapple, avocado, and cherry tomatoes, then mixing them with the reserved half of the mojo sauce. This salsa adds a sweet and creamy contrast to the savory baked chicken. Together, the components provide layers of bright citrus, herbaceous, spicy, sweet, and creamy flavors.
The dish is suitable for serving as a main course with the salsa adding freshness. The chicken stores well for several days refrigerated or can be frozen for up to three months.
Ingredients
- 4 chicken leg quarters bone-in
- ½ cup orange juice (from 2 oranges)
- 1 tablespoon lime juice (from ½ lime)
- 3 cloves garlic
- ¼ cup cilantro fresh
- 2 teaspoons lime zest (from 1 lime)
- ½ tablespoon cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- ½ cup olive oil
- 1 onion quartered
Pineapple-Avocado Salsa
- ½ avocado
- 4 ounces pineapple diced
- ½ cup cherry tomato
Instructions
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.
- 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 in a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!
- Drizzle pineapple-avocado salsa over baked mojo chicken, serve with steamed rice and beans, and enjoy!
Notes
- Store leftover Cuban mojo chicken in an airtight container in the refrigerator for up to three days.
- The dish freezes well and can be kept frozen for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Calories | 674kcal | 34% |
| Carbohydrates | 32g | 11% |
| Protein | 28g | 56% |
| Fat | 55g | 85% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 142mg | 47% |
| Sodium | 784mg | 33% |
| Potassium | 718mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 47.4mg | 53% |
| Calcium | 62mg | 6% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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