Cuban Mojo Chicken with Pineapple Avocado Salsa

There’s something truly comforting about roasted chicken—it’s one of those meals that never fails to bring people together. It smells like home, it feels hearty and satisfying, and it’s incredibly versatile. But what if we could take that comforting classic and give it a sunny, zesty, tropical makeover? That’s where this Cuban Mojo Chicken comes in. This recipe is vibrant, juicy, and infused with the bold flavors of citrus, garlic, and herbs. It’s the kind of dish that wakes up your taste buds and makes dinner feel like a little celebration.

Mojo (pronounced “mo-ho”) is a traditional Cuban marinade made with sour orange juice, fresh herbs, plenty of garlic, and olive oil. It’s tangy, earthy, and absolutely packed with flavor. In this recipe, the mojo does all the heavy lifting. With just a quick blitz in the blender, you’ve got a marinade that transforms humble chicken leg quarters into something extraordinary. Roasting the chicken locks in the flavor while allowing the skin to get crispy and golden, and the meat stays juicy and tender.

What makes this version of mojo chicken even more special is the topping. We’re finishing it off with a fresh pineapple avocado salsa that adds a sweet, creamy, and slightly acidic balance to the boldness of the marinade. The sweetness of pineapple, the creaminess of avocado, and the brightness of cherry tomatoes all tossed with the reserved mojo sauce? It’s the kind of combo that tastes like sunshine on a plate.

I first made this dish on a warm weekend afternoon when I wanted something exciting yet easy. The kind of meal that feels relaxed but impressive. After just one bite, my whole family was hooked—and now it’s a regular on our dinner rotation. Whether you’re cooking for a casual weeknight or planning a flavorful dinner with friends, this recipe brings a little extra joy to the table.

Why You’ll Love This Cuban Mojo Chicken Recipe

There are so many reasons to fall in love with this Cuban Mojo Chicken, and once you try it, you’ll see exactly what I mean. First and foremost, it’s all about flavor. The marinade is a bold mix of tangy orange juice, zesty lime, savory garlic, and earthy herbs that soak into the chicken and make every bite unforgettable. The balance between citrus and spice is just right—refreshing but with a deep, rich undertone from the cumin and oregano.

Another standout feature is how low-effort the recipe really is. Even though it tastes like something you might get from a restaurant or a backyard grill party in Havana, the prep is surprisingly simple. You toss everything into a blender, marinate the chicken, then roast it in the oven. No hard-to-find ingredients, no fancy techniques—just honest, simple cooking that delivers big rewards.

This recipe also works for a variety of occasions. It’s easy enough for a busy weeknight but flavorful and unique enough to serve to guests. The addition of the pineapple avocado salsa takes it from good to great. That sweet and tangy topping not only adds freshness but also provides contrast to the savory chicken. It’s colorful, fun, and makes the whole plate pop.

On top of that, it’s a family-friendly meal that can easily be modified to suit different palates. You can tone down the garlic if needed or skip the salsa for pickier eaters. It’s naturally gluten-free, and with the right substitutions, it can be tailored to a range of dietary needs.

If you’re looking for a recipe that’s bold but easy, cozy but bright, and satisfying from the first bite to the last, this is the one to try.

Health Benefits

Beyond being incredibly tasty, this Cuban Mojo Chicken brings some impressive health perks to the table. When meals are both nourishing and crave-worthy, you know you’ve got a winner.

First, let’s talk about the protein. Chicken leg quarters are an excellent source of complete protein, which means they provide all the essential amino acids your body needs. Protein helps with muscle maintenance, supports metabolism, and keeps you feeling full longer. If you’re trying to make meals that are satisfying without relying on heavy carbs, this is a great option.

The mojo marinade itself is also packed with health benefits. Orange juice and lime juice are loaded with vitamin C, which supports your immune system and helps your body absorb iron more effectively. The garlic in the marinade does more than just flavor—it has antibacterial and anti-inflammatory properties, making it a wonderful ingredient for boosting overall wellness.

Then there’s olive oil, a key component of the marinade. Extra virgin olive oil is rich in heart-healthy fats and antioxidants. It’s a staple of the Mediterranean diet for a reason and adds a silky richness to the marinade without any artificial additives or preservatives.

Don’t overlook the fresh herbs, either. Cilantro adds a pop of color and a boost of flavor, but it also contains antioxidants and has been linked to blood sugar regulation. Cumin and oregano are both high in antioxidants, and they bring depth to the flavor while offering subtle anti-inflammatory effects.

Finally, the salsa component brings its own health kick. Pineapple is rich in vitamin C and bromelain, an enzyme that supports digestion and can reduce inflammation. Avocados provide healthy fats and fiber, supporting heart health and helping to keep you satisfied. Cherry tomatoes are low in calories and high in lycopene, an antioxidant that supports skin health and may reduce the risk of certain diseases.

Together, this meal is balanced, nutrient-rich, and supports a healthy lifestyle without sacrificing flavor.

Preparation Time, Servings, and Nutritional Information

One of the best things about this dish is how much flavor you get in such a short amount of time. It’s ideal for days when you want something exciting but don’t have hours to spend in the kitchen.

Total Time Breakdown: Preparation Time: 15 minutes
Marinating Time: 3 hours (can be prepped ahead)
Cooking Time: 35–40 minutes
Total Time: About 4 hours (with most of that inactive marination time)

Servings: This recipe serves 4 people generously. If you’re cooking for a smaller crowd, leftovers store beautifully (more on that in a later section), and if you’re feeding a bigger group, the recipe can be easily doubled.

Nutritional Information (Per Serving): Calories: 520
Protein: 34g
Fat: 33g
Carbohydrates: 18g
Fiber: 4g
Sugars: 9g
Sodium: 470mg

These values include the chicken, marinade, and a generous scoop of salsa. Keep in mind that actual values can vary depending on the size of the chicken quarters and the amount of salsa served.

This meal is naturally gluten-free, dairy-free, and rich in nutrients like vitamin C, healthy fats, and quality protein.

Ingredients List of this Cuban Mojo Chicken

To make this flavorful Cuban-inspired chicken with salsa, you’ll need a handful of everyday ingredients that come together to create something truly special. Here’s everything broken down with explanations of why each one is important.

For the Mojo Marinade:

• ½ cup orange juice – Provides that classic sweet citrus base and helps tenderize the chicken.
• 1 Tbsp lime juice + 2 tsp lime zest – Adds zippy acidity and fresh brightness to balance the sweetness of the orange juice.
• 3 garlic cloves – Garlic is essential for deep savory flavor and that classic mojo aroma.
• ¼ cup fresh cilantro – Offers herby freshness and a burst of green that really livens up the marinade.
• ½ Tbsp ground cumin – Adds earthiness and warmth to the marinade.
• 1 tsp dried oregano – For herbal depth and that slightly peppery kick.
• Salt and black pepper to taste – Essential for seasoning and enhancing all the other flavors.
• ½ cup olive oil – Helps emulsify the marinade and adds richness that coats the chicken beautifully.

For the Chicken:

• 4 bone-in chicken leg quarters – These hold up well to roasting, stay juicy, and are packed with flavor.
• 1 onion, quartered – Roasts alongside the chicken to add depth and sweetness.

For the Optional Pineapple Avocado Salsa:

• ½ avocado, diced – Creamy and mild, a perfect contrast to the tangy chicken.
• 4 oz fresh pineapple, diced – Sweet and juicy, it adds a tropical punch.
• ½ cup cherry tomatoes, halved – Bright and fresh, they help tie the salsa together.
• Remaining mojo sauce – Use it to tie the salsa to the chicken for a flavor bridge that makes everything cohesive.

All of these ingredients are fresh, easy to find, and work together to deliver bold flavor without overwhelming complexity.

Step-By-Step Cooking Instructions

Making this dish is a rewarding process that doesn’t require advanced skills. As long as you follow each step and give the marinade time to work its magic, you’ll end up with deeply flavorful, beautifully roasted chicken that’s complemented perfectly by a fresh pineapple avocado salsa. Let’s walk through the process, step by step.

Step 1: Make the Mojo Marinade

Start by preparing the mojo sauce. This will be your flavor foundation, and it’s as easy as blending a few key ingredients.

• In a blender or food processor, combine ½ cup orange juice, 1 tablespoon lime juice, 2 teaspoons lime zest, 3 peeled garlic cloves, ¼ cup fresh cilantro, ½ tablespoon ground cumin, 1 teaspoon dried oregano, and a generous pinch of salt and black pepper.
• Blend until smooth. You’ll notice the sauce is vibrant and aromatic already, thanks to the citrus and garlic.
• With the blender running on low, slowly drizzle in ½ cup olive oil. This helps to emulsify the marinade, creating a thick, silky texture that coats the chicken perfectly.
• Once everything is blended, taste and adjust the seasoning if needed. You want a balanced flavor—bright but grounded, garlicky but not overwhelming.

Step 2: Marinate the Chicken

Proper marination is key to building flavor. It allows the citrus and herbs to penetrate the meat and ensures every bite is seasoned.

• Place your 4 chicken leg quarters in a large bowl or zip-top bag.
• Pour in half of the mojo marinade, setting aside the other half to use later (we’ll come back to that when we make the salsa).
• Add your quartered onion to the chicken and toss to coat everything thoroughly. Make sure the marinade reaches all parts of the chicken.
• Cover the bowl (or seal the bag) and refrigerate for at least 3 hours. If you have time, letting it marinate overnight will only enhance the flavor even more.

Step 3: Roast the Chicken

Once your chicken has had time to marinate, it’s time to roast it until it’s golden and crispy on the outside and tender on the inside.

• Preheat your oven to 350°F (175°C).
• Arrange the marinated chicken leg quarters and onion wedges on a baking sheet or in a roasting pan. Make sure the pieces are not overcrowded so they roast evenly.
• Roast the chicken for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part. You can check this with a meat thermometer for accuracy.
• If you like extra crispy skin, turn on the broiler for the last 2 to 3 minutes of cooking. Just keep a close eye on it so it doesn’t burn.
• Once done, remove the chicken from the oven and let it rest for at least 5 minutes before serving. This allows the juices to redistribute and keeps the meat moist.

Step 4: Make the Pineapple Avocado Salsa

While the chicken is roasting or resting, you can quickly whip up the salsa. It’s fresh, colorful, and ties the whole dish together.

• In a medium bowl, combine ½ avocado (diced), 4 ounces fresh pineapple (chopped into small cubes), and ½ cup cherry tomatoes (halved).
• Add a few spoonfuls of the reserved mojo sauce (the portion you set aside earlier). Stir gently to coat all the ingredients without mashing the avocado.
• Taste and adjust if needed—add more mojo for brightness or a pinch of salt if the fruit is very sweet.
• Set aside until ready to serve.

And that’s it! You now have juicy, citrusy mojo chicken with a vibrant salsa topping that brings all the flavors full circle.

How to Serve this Cuban Mojo Chicken

This Cuban Mojo Chicken dish is versatile, colorful, and satisfying enough to be served on its own, but it also pairs beautifully with a variety of sides and serving styles. Here are a few ideas to inspire you.

• Serve each chicken leg quarter on a plate with a generous spoonful of the pineapple avocado salsa over the top. The contrast between the hot, savory chicken and the cool, tangy salsa is absolutely delicious.
• Add a side of fluffy white rice, brown rice, or even coconut rice to soak up the extra juices from the chicken and marinade.
• For a low-carb option, try serving this with cauliflower rice, sautéed greens, or roasted vegetables.
• Warm flatbreads or soft tortillas can turn this into a fun DIY taco-style meal. Simply shred the chicken off the bone and let everyone assemble their own wraps.
• For a more composed plate, consider plating it with a side salad made of arugula, lime vinaigrette, and avocado slices to echo the flavors in the salsa.

Whichever way you decide to serve it, make sure to finish the plate with a drizzle of the leftover mojo sauce or the salsa juices to tie everything together.

Pairing Suggestions

To elevate your meal even further, consider what drinks, sides, and additions you might include to complement the Cuban flavors in this dish.

Beverage Pairings

• A fresh citrus mocktail with orange, lime, and a splash of sparkling water will mirror the flavors of the marinade and keep the meal feeling light and refreshing.
• Coconut water or a pineapple-based drink also works well, playing off the tropical flavors in the salsa.
• If you’re enjoying a casual gathering, a non-alcoholic mojito made with mint, lime, and club soda is a perfect match.

Side Dishes

• Cuban-style black beans with a touch of cumin and garlic offer a hearty, protein-rich side.
• Garlic-roasted sweet potatoes balance the citrus tang with a bit of earthy sweetness.
• Grilled corn with lime and cilantro makes for a fun and colorful pairing.
• Mango slaw or a simple cabbage slaw adds crunch and a fresh contrast.

Light Dessert Ideas

• A chilled fruit salad with mango, watermelon, and mint.
• Lime sorbet or a coconut milk-based popsicle to keep the tropical theme going.
• Grilled pineapple slices drizzled with honey and a pinch of chili powder.

Pairing thoughtfully brings the whole meal together and turns it into a dining experience.

Storage, Freezing & Reheating Instructions

If you’ve got leftovers, you’re in luck. This chicken stores and reheats beautifully, and you can even freeze it for future meals.

Storing Leftovers

• Let the chicken cool completely before storing.
• Transfer it to an airtight container and refrigerate for up to 3 days.
• Store the salsa separately in another airtight container. It’s best enjoyed fresh, but will keep for about 24–48 hours in the fridge.

Freezing Instructions

• Remove the chicken from the bone, if desired, and place in a freezer-safe container or zip-top bag.
• Label with the date and freeze for up to 3 months.
• For the best texture, avoid freezing the salsa. It’s best made fresh right before serving.

Reheating Tips

• Reheat the chicken in the oven at 350°F (175°C) for 15 to 20 minutes, or until warmed through. This helps maintain the crispy skin and juicy texture.
• You can also reheat in the microwave in 30-second intervals, but be cautious not to overcook and dry out the meat.
• For a quick stovetop reheat, place chicken in a covered skillet over medium heat with a splash of broth or water to keep it moist.

Common Mistakes to Avoid in this Cuban Mojo Chicken

Even though this Cuban Mojo Chicken recipe is beginner-friendly, there are a few common pitfalls to watch out for. Avoiding these will ensure you get the best results every time.

Not Marinating Long Enough

The marinade needs time to work its magic. A minimum of 3 hours is essential, but overnight is ideal. If you skip this, the flavor won’t fully develop.

Using Skinless Chicken

Skin-on, bone-in chicken leg quarters are key here. The skin crisps up beautifully, and the bone helps the meat stay moist. Boneless or skinless cuts will dry out faster and lack that rich flavor.

Overcrowding the Pan

When roasting, make sure the chicken pieces are not touching. Overcrowding traps steam and prevents the skin from getting crispy.

Burning the Garlic

If you try to cook the garlic separately or add raw minced garlic on top before roasting, it may burn. Blending it into the marinade keeps it safe and flavorful.

Freezing the Salsa

While the chicken freezes beautifully, the salsa does not. The avocado and pineapple change texture and may become mushy when thawed.

Pro Tips of this Cuban Mojo Chicken

Here are a few insider tricks to help you get the most out of this Cuban Mojo Chicken recipe.

• Zest before juicing: Always zest your citrus before squeezing out the juice. It’s much easier and ensures you don’t waste any flavor.
• Score the chicken skin slightly before marinating. This helps the marinade penetrate more deeply.
• Let the chicken rest for at least 5 minutes after roasting to keep it juicy.
• Use a wire rack on your baking sheet to allow air circulation around the chicken, which results in crispier skin.
• Double the marinade if you want extra sauce to drizzle over rice or veggies—just be sure to keep it separate from the portion that touches raw chicken.

Frequently Asked Questions (FAQs)

When trying a new recipe, it’s completely natural to have a few questions pop up—especially when you’re working with bold flavors and a marinade-based cooking method. Here are some of the most common questions about Cuban Mojo Chicken with Pineapple Avocado Salsa, answered with plenty of helpful detail so you can feel confident from start to finish.

Can I use boneless chicken instead of leg quarters?

Absolutely! You can use boneless, skinless chicken thighs or breasts if that’s what you have on hand. However, keep in mind that bone-in, skin-on pieces provide more flavor and stay juicier during roasting. If you go with boneless cuts, reduce the cooking time slightly—start checking for doneness around 25–30 minutes depending on thickness. You may also want to broil them briefly at the end to get some color and texture on the surface.

Is there a substitute for fresh pineapple?

Yes, you can use canned pineapple in juice—just make sure to drain it well and dice it into small pieces. Fresh is ideal for that bright tropical flavor and texture, but canned will still give you the sweet-sour balance that pairs so nicely with the chicken.

What if I don’t like cilantro?

No problem! If cilantro isn’t your thing, you can substitute it with fresh parsley or even fresh mint for a slightly different but still fresh and vibrant flavor. Both herbs complement the citrus and garlic beautifully.

How long can I marinate the chicken?

You can marinate the chicken for up to 24 hours in the refrigerator. Just be careful not to exceed that time, especially with the citrus-heavy marinade, as the acid can start to “cook” the meat and make it mushy. Three to six hours is the sweet spot for flavor and texture.

Can I grill this chicken instead of roasting?

Yes, this chicken is amazing on the grill! Simply preheat your grill to medium heat and cook the chicken for about 25–30 minutes, turning occasionally, until the internal temperature reaches 165°F. Grilling will give you that extra smoky char that works really well with the mojo flavors.

Can I make the salsa ahead of time?

The salsa is best enjoyed fresh, but you can prepare the pineapple and tomatoes a few hours ahead and store them in the fridge. Add the avocado and mojo sauce just before serving to prevent browning and maintain the best texture.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you ensure all your ingredients (especially any spices or canned goods) are certified gluten-free. It’s a great option for those avoiding gluten without compromising on flavor.

Can I make this dish spicy?

Definitely! If you like a little heat, add a pinch of red pepper flakes or a diced jalapeño to the marinade or salsa. A bit of heat pairs wonderfully with the citrus and helps balance the sweetness of the pineapple.

What sides go best with this dish?

Rice (white, brown, or coconut), roasted vegetables, black beans, or a fresh green salad all make excellent sides. You can also turn it into a wrap or bowl with tortillas, greens, or grains.

Can I freeze this meal as a complete dinner?

You can freeze the chicken after roasting, but not the salsa. For meal prep, freeze the cooked chicken separately and prepare the salsa fresh when you’re ready to eat. That way, you maintain the best texture and flavor in every bite.

Conclusion & Call to Action

At the end of the day, Cuban Mojo Chicken with Pineapple Avocado Salsa is one of those dishes that manages to be simple and exotic all at once. It’s the kind of recipe that’s bold without being fussy, fresh without being overly light, and deeply satisfying with every bite. Whether you’re making it for a casual dinner, a summer gathering, or just to treat yourself to something delicious and different, this dish never disappoints.

With its zesty citrus marinade, garlicky depth, and vibrant herbal notes, the mojo chicken alone is enough to impress. Add to that a colorful salsa with sweet pineapple, creamy avocado, and juicy cherry tomatoes—and you’ve got a plate that hits all the right notes. It’s juicy, it’s bright, and it’s packed with personality.

Even better, it’s easy to make ahead, friendly to different dietary needs, and adaptable for different cooking methods. Whether you roast it in the oven or grill it outside, serve it over rice or pile it into tortillas, it’s a recipe that fits into your life—and makes it more flavorful.

So now it’s your turn to give this a try. Go grab some chicken leg quarters, blend up that mojo, and let the magic happen. I promise, once you taste it, you’ll want to make it again and again.

And hey, if you do try it, I’d love to hear how it went! Snap a photo of your finished plate, share it on social media, or leave a comment below. Let me know if you added your own twist or if this becomes a new favorite in your kitchen too. Recipes like this are meant to be shared, and I can’t wait to see how yours turns out. Happy cooking!

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