This Cuban mojo chicken recipe is so flavorful and so easy. The zesty marinade creates juicy chicken legs ready to bake, served with pineapple-avocado salsa.
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