Cuban Lemon-Garlic Chicken

Rated 5.0 based on 5 customer reviews

Directions

Mealthy Tip

Chicken thighs are less expensive and have more flavor than the breasts, especially when cooked with the skin and bones left intact. For a lower fat alternative, use bone-in, skin-on chicken breasts. Marinating the chicken for at least an hour adds lots of flavor and helps the meat stay moist.

For more Cuban-inspired recipes, you might enjoy:

Pressure Cooker Cuban Ropa Vieja

Slow Cooker Cuban Pork

Pressure Cooker Cuban Pork

Nutrition Facts

Per Serving: 632 calories; 45g fat; 7.2g carbohydrates; 54g protein; 290mg cholesterol; 925mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 632 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 11g 56%
Trans Fat 0.0g
Polyunsaturated Fat 8.9g
Monounsaturated Fat 24.4g
Cholesterol 290mg 97%
Sodium 925mg 39%
Total Carbohydrate 7.2g 2%
Dietary Fiber 1g 5%
Sugars 3.4g
Protein 54g
Vitamin A 5% Vitamin C 47%
Calcium 4% Iron 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Aja A

Aja A says:

The flavors of this chicken were so good! I ended up using chicken breasts instead of thighs and the chicken was still juicy. I placed this chicken on top of some leftover black beans and it was delicious. Will use this rub again!

Image of Katie Hason

Katie Hason says:

I love Latin food! I paired this chicken with rice and black beans, and a side of tostones. I also added more white pepper for extra spice. We will definitely be making this again. I bet you can also shred the chicken and use the meat in tacos or tostadas? I might try that next time.

Image of Sam Dalton

Sam Dalton says:

This is a very authentic tasting recipe. We made this with plantains and I used skin-on chicken to get it nice and crisp on the outside, and juicy on the insider. Very flavorful, good recipe!

Image of Leah M

Leah M says:

I've made mojo sauce a few times, never with lemon or coriander. I liked the way this turned out. We used a marinator machine so we only had to marinate it for about 20 minutes. The meat turned out tender and juicy, and beautiful flavors. Well done!

Image of McKenzie C

McKenzie C says:

I've always been a fan of mojo sauce, and I've found and purchased the jarred store bought version before. This homemade recipe is so easy, much fresher, and better tasting. We used it on chicken breasts and it turned out great.