Description
This Cuban Mojo Chicken is marinated in a vibrant citrus-garlic sauce, baked until juicy and golden, and topped with a refreshing pineapple-avocado salsa. A bold and easy chicken dinner packed with tropical flavor.
Ingredients
For the Chicken:
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4 bone-in chicken leg quarters
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½ cup orange juice (from ~2 oranges)
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1 tbsp lime juice
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3 garlic cloves
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¼ cup fresh cilantro
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2 tsp lime zest
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½ tbsp ground cumin
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1 tsp dried oregano
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1 tsp kosher salt
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½ tsp ground black pepper
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½ cup olive oil
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1 onion, quartered
For the Pineapple-Avocado Salsa (optional):
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½ avocado, chopped
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4 oz fresh pineapple, chopped
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½ cup cherry tomatoes, chopped
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Reserved mojo marinade
Instructions
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Make Mojo Marinade: Blend orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt, and pepper. Pulse in olive oil.
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Marinate Chicken: Pour half of the mojo over the chicken and onions. Marinate at least 3 hours.
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Bake: Preheat oven to 350°F. Bake chicken and onions for 35–40 minutes, or until internal temp reaches 165°F.
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Make Salsa: Mix avocado, pineapple, tomatoes, and reserved mojo marinade. Serve spooned over the cooked chicken.
Notes
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Marinate chicken overnight for maximum flavor.
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Let chicken rest 5–10 minutes before serving.
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Use freshly squeezed juices for best results.
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Salsa is best served fresh, right after mixing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Cuban