Description
This authentic Cuban Mojo Chicken recipe features tender, juicy chicken leg quarters marinated in a zesty citrus and herb sauce, then slow-baked to perfection. Paired with a fresh and vibrant pineapple-avocado salsa, this dish delivers a perfect balance of tangy, savory, and sweet flavors that bring a taste of the Caribbean right to your table.
Ingredients
For the Mojo Chicken
- 4 bone-in, skin-on chicken leg quarters
- ½ cup orange juice (from 2 oranges)
- 1 tablespoon lime juice (from ½ lime)
- 3 cloves garlic
- ¼ cup fresh cilantro
- 2 teaspoons lime zest (from 1 lime)
- ½ tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup olive oil
- 1 onion (quartered)
For the Pineapple-Avocado Salsa
- ½ avocado
- 4 ounces fresh pineapple
- ½ cup cherry tomatoes
- Remaining half of the mojo sauce (from marinade)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken.
- Prepare Mojo Sauce: In a food processor, combine orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, kosher salt, and black pepper. Process for 10 seconds until the ingredients are finely blended. While the processor is running, slowly add the olive oil to combine smoothly, then process for an additional 5 seconds.
- Marinate Chicken: Place chicken leg quarters and quartered onion into a large bowl. Pour half of the mojo sauce over them, ensuring each piece is well coated. Cover the bowl with cling film and refrigerate for 3 hours to allow flavors to deeply penetrate the meat.
- Reserve Sauce: Set aside the remaining half of the mojo sauce to be used later for the salsa.
- Bake Chicken: After marinating, transfer the chicken and onions along with the marinade into a baking tray. Place in the preheated oven and bake for 45 to 60 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), indicating it is thoroughly cooked.
- Prepare Salsa: While the chicken is baking, chop the fresh pineapple, avocado, and cherry tomatoes into small pieces. Combine them in a small bowl and mix with the reserved mojo sauce to create a fresh, tangy salsa.
- Serve: Once the chicken is cooked, drizzle the pineapple-avocado salsa over it. Serve the mojo chicken with steamed rice and beans for a complete Cuban-inspired meal. Enjoy the vibrant flavors and delightful textures!
Notes
- Marinating the chicken for at least 3 hours enhances the flavor and tenderness but can be done overnight for even more intense taste.
- Bone-in, skin-on chicken leg quarters are ideal for staying juicy during baking.
- Ensure the chicken reaches an internal temperature of 165°F to guarantee it is safe to eat.
- The pineapple-avocado salsa adds a fresh, sweet contrast that complements the savory mojo chicken perfectly.
- Serve with traditional Cuban sides like black beans and white rice for an authentic experience.
