Cuban Lemon-Garlic Chicken
- 1 orange, juiced
- 1 lemon, juiced
- 1 lime, juiced
- 1 tablespoon chopped fresh cilantro
- 2 garlic cloves, chopped
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon ground white pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ cup olive oil
- 2 pounds chicken thighs
- Blend orange juice, lemon juice, lime juice, cilantro, garlic, salt, oregano, white pepper, cumin, coriander, and olive oil together in a blender until smooth; about 30 seconds.
- Put chicken thighs in a large, resealable plastic bag; add marinade and remove as much air as possible before sealing bag. Marinate chicken in refrigerator for 1 hour to overnight..
- Preheat oven to 375°F (190°C).
- Put thighs into a square baking dish with skin-side up. Pour marinade over the chicken. Roast in oven for 20 minutes.
- Increase temperature to on 425°F (220°C). Cook chicken at the adjusted temperature for 15 minutes, turn and cook skin-side-down until the chicken is no longer pink at the bone, about 10 minutes more.
- Switch oven to Broil-High and turn thighs again so skin side is facing up.
- Broil until skin has browned, about 3 minutes more.
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.
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What others are saying
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!
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.
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!
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!
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.