Go Back
Print

Cuban Mojo Chicken Legs

All the bright citrus, garlic and herby goodness of the classic Cuban Mojo marinated pork, but using chicken legs, for faster satisfaction.

Course Main Course
Cuisine Cuban
Keyword chicken legs, cuban, mojo
Prep Time 4 hours
Cook Time 1 hour 15 minutes
Servings 6

Ingredients

  • 6 chicken legs or 12 thighs, drumsticks or a combo of the above
  • Kosher salt and ground black pepper

Cuban Mojo Marinade

  • 1 tbsp grated Orange zest
  • 1 tbsp grated Lime zest
  • 1/3 cup freshly squeezed Orange Juice
  • 1/3 cup freshly squeezed lime juice
  • 6 medium Garlic cloves minced
  • 1/3 cup packed chopped fresh Cilantro
  • 1 tbsp packed chopped Mint leaves
  • 1 tbsp minced fresh Oregano leaves
  • 2-3 tsp chopped fresh red chilli pepper deveined and seeded, use the amount of heat you can handle
  • 1 tsp Cumin
  • 1 tsp each kosher salt and fresh ground pepper

Pan Juice Sauce

  • 2 tbsp freshly squeezed Orange Juice
  • 2 tbsp freshly squeezed lime juice
  • 2 tbsp fresh chopped mint
  • 2 tbsp fresh chopped oregano
  • salt and pepper to taste
  • lime wedges for garnish

Instructions

  1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
  2. Combine all the Cuban Mojo marinade ingredients in a small bowl and whisk. Place the chicken in a freezer bag and pour the marinade over the chicken. Squeeze the air out and seal tightly. At this point you could even freeze it for future use.
  3. Thaw and continue with the recipe. Place it in a bowl in the fridge and let it marinade for 4 hours or overnight. Turn the bag regularly to massage the marinade into all the pieces.

  4. Preheat the oven to 425 degrees Fahrenheit. Place a rack in the lower third part of the oven.

  5. Transfer the chicken from the marinade and into a large roasting pan. Add two tbsp of the marinade over everything.

    If grilling, save the marinade and place it into a small stock pot to cook down.

  6. Bake the chicken for 1 hour. Baste with the pan juices regularly. If you find sections of the skin starting to char, tent a piece of aluminum foil lightly over those areas. Bake until the internal temperature reaches 165 degrees in the thickest part of the thigh. This may take an additional 15-20 minutes, depending on the size of the chicken pieces

  7. Remove from the oven and place the chicken pieces onto a serving platter. Take the remaining pan juices and add the additional juices, fresh herbs and seasonings to taste. Serve this along side or over the chicken.

  8. You can garnish with lime wedges and fresh herbs.