Cuban Mojo Chicken Recipe

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.


  • 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


  • ▢½ avocado
  • ▢4 ounces pineapple diced
  • ▢1/2 cup cherry tomatoes


  • ▢½ cup black beans rinsed & drained (optional)
  • ▢1 cup steamed rice optional



  • 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.


  • 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

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