Go Back
1. Cuban Mojo Chicken Recipe 2

Cuban Mojo Chicken Recipe

5 from 1 vote
The Cuban Mojo Chicken Recipe is a delicious dish that packs a punch of flavors. It is a traditional Cuban recipe that is known for its tangy and zesty taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 Servings
Course: Main Course
Cuisine: Cuban
Calories: 605
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 8 bone-in chicken leg quarters
For the Marinade
  • 1 cup orange juice
  • 1 orange zested
  • 1/2 cup lime juice
  • 6 garlic cloves
  • 1/2 cup cilantro
  • 1 jalapeño pepper sliced, optional
  • 2 lime zest
  • 1 tbsp cumin
  • 2 tsp oregano dried
  • 2 tsp salt kosher
  • 1 tsp black pepper ground
  • 1 cup olive oil
  • 2 onion quartered

Equipment

  • Large resealable plastic bag or shallow dish
  • Blender or food processor
  • Grill or baking dish
  • Meat thermometer

Method
 

Start by preparing the marinade for the Cuban Mojo Chicken Recipe. In a blender or food processor, combine the orange juice, orange zest, lime juice, garlic cloves, cilantro, jalapeño pepper (optional), lime zest, cumin, dried oregano, kosher salt, black ground pepper, and olive oil. Blend until the mixture is smooth and well combined.
  1. a. Measure 1 cup of orange juice and pour it into the blender.
  2. b. Use a zester to grate the zest of 1 orange directly into the blender.
  3. c. Squeeze the juice of 1/2 cup of lime juice into the blender.
  4. d. Peel and mince 6 garlic cloves, and add them to the blender.
  5. e. Measure 1/2 cup of cilantro leaves, loosely packed, and add them to the blender.
  6. f. If desired, slice 1 jalapeño pepper and add it to the blender for added spiciness.
  7. g. Use a zester to grate the zest of 2 limes into the blender.
  8. h. Add 1 tablespoon of cumin, 2 teaspoons of dried oregano, 2 teaspoons of kosher salt, and 1 teaspoon of black ground pepper to the blender.
  9. i. Measure 1 cup of olive oil and pour it into the blender.
  10. j. Finally, add 2 quartered onions to the blender.
Place the chicken leg quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it is evenly coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 4 hours, or preferably overnight.
  1. a. Place 8 bone-in chicken leg quarters in a large resealable plastic bag or a shallow dish.
  2. b. Pour the prepared marinade over the chicken in the bag or dish.
  3. c. Use your hands to massage the marinade into the chicken, ensuring it is evenly coated.
  4. d. Seal the bag tightly or cover the dish with plastic wrap.
  5. e. Place the bag or dish in the refrigerator and let the chicken marinate for at least 4 hours, or preferably overnight.
Preheat the grill or oven to medium-high heat. If using a grill, lightly oil the grates to prevent sticking. If using an oven, preheat to 425°F (220°C).
  1. a. Preheat the grill to medium-high heat or preheat the oven to 425°F (220°C).
  2. b. If using a grill, lightly oil the grates to prevent the chicken from sticking.
Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
  1. a. Take the chicken leg quarters out of the marinade and allow any excess marinade to drip off.
  2. b. Discard the remaining marinade.
Place the chicken on the grill or in a baking dish if using the oven. Cook the chicken for about 35-40 minutes, turning occasionally, until it reaches an internal temperature of 165°F (74°C) and the juices run clear.
  1. a. Arrange the chicken leg quarters on the preheated grill or in a baking dish if using the oven.
  2. b. Cook the chicken for about 35-40 minutes, turning it occasionally to ensure even cooking.
  3. c. Check the internal temperature of the chicken using a meat thermometer. It should read 165°F (74°C) when inserted into the thickest part of the meat.
  4. d. Additionally, check that the juices running from the chicken are clear, indicating that it is fully cooked.

Notes

Marinate the chicken overnight for maximum flavor infusion.
Use a meat thermometer to ensure the chicken is fully cooked.
Lightly oil the grill grates or baking dish to prevent sticking.
Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Serve the Cuban Mojo Chicken with a squeeze of fresh lime juice for an extra burst of flavor.
For added spiciness, include the jalapeño pepper in the marinade.