Flavorful Cuban mojo chicken: 4 joys

Name: Flavorful Cuban mojo chicken: 4 joys
Prep time: 15 min
Cook time: 45 min
Total time: 4 h
Cuisine: Cuban
Ingredients: ½ cup fresh orange juice; 2 tablespoons fresh lime juice; 2 teaspoons lime zest; 3 garlic cloves, minced; ¼ cup chopped fresh cilantro; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon salt; ½ teaspoon black pepper; ½ cup olive oil; 4 bone-in, skin-on chicken thighs or leg quarters; 1 small yellow onion, sliced; ½ avocado, diced; ½ cup diced fresh pineapple; ½ cup cherry tomatoes, quartered; 1 tablespoon lime juice (for salsa); 1 tablespoon fresh cilantro, chopped (for salsa); Pinch of salt (for salsa)

By anna Boncoeur On September 3, 2025

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If you are tired of boring dinners, you absolutely need to try this Cuban mojo chicken recipe! Seriously, the bright, punchy citrus-garlic marinade combined with that fresh, tropical pineapple avocado salsa just screams vacation on a Tuesday night. I’m Anna, and I’m a total food enthusiast who loves finding simple, flavorful chicken recipes that make everyday cooking feel easier and much more joyful.

This recipe delivers huge flavor without needing hours of active time. We’re talking juicy, tender chicken with crispy skin—the perfect weeknight hero that tastes like you spent all day on it. Trust me, this will become your new go-to weeknight meal rotation staple!

Table Of content

Gathering Ingredients for Your Cuban Mojo Chicken

Okay, let’s get organized! Having everything ready before we start is half the battle, especially when dealing with that amazing marinade for the Cuban mojo chicken. Here’s what you’ll need for four happy servings.

Essential Components for Flavorful Cuban Mojo Chicken

We need to separate our shopping list into what builds the marinade and what goes straight into the pan with the chicken.

Marinade Base Ingredients

You need about half a cup of fresh orange juice—don’t skip squeezing it fresh, it makes a difference!
Two big tablespoons of fresh lime juice, plus two teaspoons of lime zest. Yes, zest too; that’s where the real punch comes from.
Three cloves of garlic, minced fine. I never measure garlic; you know how I feel about that.
About a quarter cup of chopped fresh cilantro. If you absolutely must use dried, maybe try half a teaspoon of dried parsley, but cilantro is key here.
One teaspoon of dried oregano and one teaspoon of ground cumin—these are the classic Cuban spices!
Salt and black pepper—one teaspoon of each to start.
Finally, half a cup of olive oil to carry all those wonderful flavors through the chicken.

Chicken and Baking Components

We are using four bone-in, skin-on chicken thighs or leg quarters. The bone and skin are non-negotiable for that crispy skin and juicy meat, which is essential for great Cuban mojo chicken.
One small yellow onion, sliced thinly. This cooks down with the chicken and adds sweetness.

Crafting the Fresh Pineapple Avocado Salsa

This salsa is the bright finish that makes the whole dish pop. Keep these items separate until it’s time to mix them up near the end of baking.

Half an avocado, diced. Make sure it’s perfectly ripe!
Half a cup of fresh pineapple, diced small.
Half a cup of cherry tomatoes, quartered.
One tablespoon of fresh lime juice just for the salsa brightness.
One tablespoon of fresh cilantro, chopped up.
Just a tiny pinch of salt to bring all those fresh flavors together.

Equipment Required for Perfect Cuban Mojo Chicken

You don’t need a million fancy gadgets for this recipe, thank goodness! Keep it simple with the basics. You’ll want a good blender to get that marinade super smooth, a nice bowl or zip-top bag for soaking, a standard baking sheet lined with parchment paper, and of course, a reliable meat thermometer. That thermometer is your best friend for perfect chicken every time!

Step-by-Step Instructions for Incredible Cuban Mojo Chicken

This is where the magic happens! Follow these steps closely, especially respecting the marinating time, and you’ll have the most flavorful Cuban mojo chicken you’ve ever made. Remember safety first when handling raw chicken!

Preparing the Citrus-Garlic Marinade

First things first, we build that incredible marinade base. Toss the orange juice, lime juice, zest, minced garlic, cilantro, oregano, cumin, salt, and pepper into your blender. Pulse it until everything looks nice and smooth—we want no big chunks of garlic floating around!

Now, with the blender running on low, slowly drizzle in that half cup of olive oil until it emulsifies just a little bit. It should look slightly creamy. Here’s the crucial part: pour about half of this fresh marinade into a separate, clean bowl and set it aside. We are reserving this clean half for drizzling later. Don’t ever use the marinade that touched the raw chicken again!

Marinating the Chicken for Deep Flavor

Take your chicken pieces and the sliced onions and put them right into a big bowl or one of those sturdy zip-top bags. Pour the *other* half of the marinade—the one that’s about to get messy—all over the chicken and onions. Make sure everything gets coated really well. Cover it up and stick it in the fridge. I know you want to cook it immediately, but you absolutely must let it go for a minimum of three hours. Overnight is even better, trust me, that’s when the citrus really sinks in deep.

Baking the Cuban Mojo Chicken to Perfection

When you’re ready to eat, go ahead and preheat your oven to 375 degrees Fahrenheit. Line a baking sheet—I use parchment paper because cleanup is a dream—and arrange your marinated chicken and those sweet, softened onions on top. Spoon just a little bit of the used marinade over the chicken skin for extra flavor while it cooks.

Pop it in the oven for about 45 to 55 minutes. You need to check the temperature, always! When the internal temp hits 165 degrees Fahrenheit right in the thickest part of the thigh, you know it’s done, and that skin should look beautifully golden and crisp. That’s how you nail juicy chicken!

Assembling the Bright Pineapple Avocado Salsa

While that chicken is getting its final crisp, let’s make the topping! In a small bowl, gently combine your diced avocado, diced pineapple, and the quartered cherry tomatoes. Add the tablespoon of fresh lime juice, the tablespoon of chopped cilantro, and just a tiny pinch of salt. Don’t over-mix this; we want the avocado chunks to stay intact. Here’s a little extra flavor kick: stir in just one tablespoon of that reserved, clean marinade you set aside earlier. Gently fold it all together and get ready to serve!

Tips for Achieving Expert Cuban Mojo Chicken Results

Getting that fantastic flavor in your Cuban mojo chicken really comes down to respecting two things: time and temperature. You absolutely must give that chicken a minimum of three hours soaking in the citrus bath; anything less and you’re missing the whole point of the mojo! If you love finding new ways to use citrus marinades, check out my ideas on orange glazed chicken.

Also, please, please, please use a meat thermometer. It takes the guesswork out of chicken safety and ensures you don’t overcook those beautiful thighs while waiting for the skin to brown. Aiming for that 165 degrees Fahrenheit internal temperature guarantees perfect, juicy results every single time. For more tips on getting juicy results, see my guide on juicy baked chicken.

And never forget the golden rule: always reserve a clean portion of that marinade before it touches the raw meat. That reserved liquid is liquid gold for drizzling right before serving! You can find more inspiration for flavorful chicken dishes like this one on my Pinterest page.

Storing and Enjoying Leftover Cuban Mojo Chicken

Even though this chicken is so good you might not have leftovers, life happens! Knowing how to store and reheat it properly keeps that mojo flavor alive for the next day.

Proper Storage and Reheating Guidelines

Once the chicken has cooled down completely, you need to get it into an airtight container right away. It’ll keep safely in the fridge for about three to four days. Remember that the salsa should definitely be stored separately, as the avocado goes brown quickly once cut.

When you’re ready to eat the leftovers, the key is to reheat it gently so it doesn’t dry out. You can pop it in a low oven, maybe around 300°F, or even use a microwave if you’re in a huge rush, just cover it loosely with foil to trap the steam.

For an extra boost of flavor when reheating, I like to mix a tablespoon or two of the reserved, clean marinade (if I still have some!) into the bottom of the dish before I cover it. It really helps bring back that bright citrus note. If you prefer using the oven for reheating, check out my tips for baking chicken thighs for general oven guidance.

Item	Storage Time (Fridge)	Reheating Tip
Cooked Chicken	3-4 Days	Low oven (300°F) covered with foil
Pineapple Avocado Salsa	1 Day (Max)	Eat fresh or discard; avocado browns fast

Frequently Asked Questions About Cuban Mojo Chicken

I get so many questions about this recipe because people love the flavor, and honestly, I love answering them! Here are a few things I hear most often about making the best Cuban mojo chicken.

Q1. Can I use chicken breasts instead of thighs for this recipe?
You certainly can substitute chicken breasts, but you have to watch the cooking time like a hawk! Breasts are much leaner and dry out quickly. They might only need 30 to 35 minutes at 375°F. Always use that thermometer and pull them out immediately at 165°F internally.

Q2. My mojo marinade tastes a little weak. How do I boost the flavor next time?
If you feel like the flavor isn’t punching through, try doubling the amount of fresh garlic and adding a teaspoon of orange zest instead of just the lime zest. Also, make sure you let it marinate overnight if you can! That time really allows the cumin and oregano to work their magic into the meat.

Q3. Is it safe to use the marinade that touched the raw chicken on the onions?
That’s a great safety question! Yes, you can use the marinade that touched the raw chicken on the onions and the chicken itself while baking, as the heat kills any bacteria. What you absolutely cannot reuse is the marinade you are drizzling on *after* the chicken is cooked. Always reserve a clean portion before you add the chicken!

Q4. What if I don’t have fresh pineapple for the salsa? I only have canned.
Canned pineapple is okay in a pinch, but you must drain it really, really well. Canned fruit is packed in syrup and is much wetter than fresh. If you use it, gently pat the pieces dry with a paper towel before adding them to the salsa so your topping doesn’t get watery.

Share Your Homemade Cuban Mojo Chicken Experience

I truly hope this recipe lights up your dinner table with all that bright, garlicky Cuban flavor! Cooking should be fun, and nothing makes me happier than hearing when one of my simple meals becomes a family favorite.

Did you try the pineapple avocado salsa? What did you think of the texture? Please drop a comment below and let me know how your Cuban mojo chicken turned out, and don’t forget to give it a star rating! Happy cooking, friends!