Description
This Cuban Mojo Chicken is marinated in a zesty citrus-garlic sauce and topped with a fresh pineapple avocado salsa for a flavorful tropical dinner.
Ingredients
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Mojo Marinade:
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½ cup orange juice
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1 Tbsp lime juice
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2 tsp lime zest
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3 garlic cloves
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¼ cup fresh cilantro
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½ Tbsp ground cumin
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1 tsp dried oregano
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Salt and pepper, to taste
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½ cup olive oil
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Chicken:
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4 bone-in chicken leg quarters
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1 onion, quartered
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Pineapple Avocado Salsa:
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½ avocado, diced
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4 oz fresh pineapple, diced
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½ cup cherry tomatoes, halved
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Remaining mojo sauce
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Instructions
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Blend all marinade ingredients except olive oil. Slowly pulse in the olive oil until emulsified.
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Marinate chicken and onions in half the mojo sauce for at least 3 hours.
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Roast chicken and onions at 350°F (175°C) for 35–40 minutes, or until internal temp reaches 165°F.
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Combine salsa ingredients with reserved mojo sauce and gently mix.
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Serve roasted chicken with fresh salsa on top.
Notes
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Marinate overnight for deeper flavor.
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Use fresh lime and orange juice for the best results.
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Salsa is best made fresh and served chilled.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Cuban-Inspired