The Best Cuban Chicken Recipe | Zesty, Juicy & Full of Flavor
Here’s my take on the Best Cuban Chicken Recipe — I just made it last night for friends, and I’m still daydreaming about those citrusy, garlicky flavors. I’m excited to share it with you in a way that’s easy to follow, flexible, and true to the mojo-style roots.
If you love bright, bold dishes, you can also enjoy the flavor-packed Chili Lime Chicken Recipe for another zesty twist on chicken. Let’s get cooking together!
Ingredients
Here’s what you’ll need (serves about 4 people). Use the freshest you can find — it makes a big difference.
- 1 large orange (zest + juice) — the citrus backbone, adds brightness
- 3 limes (zest + juice) — adds acidity and balance
- ¼ cup fresh oregano, chopped — fresh is better than dried for herb punch
- 1 cup cilantro, chopped — brings a fresh, green note
- 6 cloves garlic, crushed and chopped — don’t skimp on garlic
- ¼ cup extra virgin olive oil — gives richness and helps carry flavors
- 1 teaspoon salt — adjust to taste
- 1 teaspoon red pepper flakes — for a little heat
- 1 tablespoon ground cumin — warm, smoky undertone
- 3 to 4 pounds of chicken (whole bird spatchcocked, or pieces) — bone-in yields more flavor
Note: Several servings (about 4 standard portions)
Variations
You can tweak this recipe to suit your preferences or dietary needs:
- Dairy-free / Whole food friendly: As written, this is already dairy-free — no need to tweak because there’s no cheese, cream, or butter involved.
- Sugar-free / lower sugar: The recipe doesn’t call for added sugar. If you like a touch of sweetness, you might drizzle a little honey or agave before serving, but that’s optional.
- Spice variation: Swap red pepper flakes for cayenne for sharper heat, or use smoked paprika for depth.
- Herb alternatives: If you don’t have cilantro, parsley works, though flavor changes slightly. Dried oregano can substitute, but use only ~1 tablespoon (since it’s more potent).
- Citrus swap: If you can get bitter (Seville) orange juice or sour orange, use it to deepen authenticity. If not, the orange + lime combo works beautifully.
Cooking Time
Here’s how long each stage will take:
- Prep Time: 10 minutes (plus marinating)
- Cooking Time: 30–45 minutes (grill or roast)
- Total Time: about 40–55 minutes (not counting marinating)
Equipment You Need
Here’s what I used (and why):
- Blender or food processor — to emulsify the marinade into a smooth sauce
- Large bowl or resealable bag — for marinating the chicken
- Grill or oven (with roasting pan) — for cooking the chicken
- Instant-read meat thermometer — to check doneness
- Aluminum foil — to wrap and rest the chicken
How to Make the Best Cuban Mojo Chicken
Preparing the Mojo Marinade
I start by combining orange zest, orange juice, lime zest, lime juice, fresh oregano, chopped cilantro, garlic, olive oil, salt, red pepper flakes, and cumin in a blender. I blend until smooth — this gives me a vivid, aromatic mojo sauce that will infuse all the chicken pieces.
Marinating the Chicken
Next, I place my chicken (whether whole spatchcocked or in pieces) into a large bowl or bag, then pour the mojo marinade over it. I massage it in so every surface is covered. Then I refrigerate it for at least 1 hour, ideally up to 24 hours for deep flavor.
Cooking on Grill or in Oven
If grilling, I pile coals or set the heat so chicken isn’t directly over flames. Skin side up, legs toward the heat, cover the grill, and roast about 30–45 minutes until internal temp is 165°F (74 °C).
For oven roasting, I preheat to 375°F (190 °C), place chicken in a pan (lining with foil helps clean-up), rotate mid-way, and roast until it reads 165 °F. Then wrap in foil and let it rest for 10–15 minutes before cutting and serving.
Additional Tips for Making This Recipe Better
From my trials, here’s what really helps:
- Using fresh citrus — bottled orange or lime juice tastes flat to me.
- Don’t rush the marinade time — letting it rest overnight deepens flavor.
- When grilling, I let the skin caramelize without burning — I watch flame flare-ups closely.
- I always rest the chicken under foil — that keeps juices inside.
- I reserve a bit of marinade before adding chicken, reduce it in a pan, and drizzle over the finished bird.
If you enjoy flavorful Asian-style marinades, you might also love exploring the Sesame Chicken Recipe — it’s another fantastic way to enjoy a sweet-savory balance with rich sesame notes.
How to Serve the Best Cuban Mojo Chicken
This chicken tastes amazing served over rice (white, brown, or cilantro lime), black beans, or roasted vegetables. For presentation, I slice it on a board, garnish with fresh cilantro sprigs, lime or orange wedges, and drizzle that reduced marinade sauce over the top. A sprinkle of extra chopped herbs or thin citrus slices adds brightness visually and flavor-wise.
Nutritional Information
Here’s an approximate breakdown per serving:
Make Ahead and Storage
Refrigerating / In the Fridge
You can marinate your chicken in advance (up to 24 hours). Once cooked, store in an airtight container and it’ll stay fresh in the fridge for about 3–4 days.
Freezing
If you want, freeze cooked chicken in freezer-safe containers or bags (remove as much air as possible). It holds well for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, I preheat my oven to ~350°F (175 °C), place chicken in a baking dish, cover loosely with foil, and warm until just heated through (10–15 minutes). You can also reheat in a skillet over low heat, adding a splash of water or leftover marinade so it doesn’t dry out.
Why You’ll Love This Recipe
Here are a few reasons why I keep coming back to it:
- The flavor is bold yet balanced — citrus, garlic, herbs, and spice harmonize beautifully.
- It’s very versatile — works grilled, roasted, or even pan-seared, and pairs with many sides.
- Simple ingredients — nothing exotic or hard to find (for most home cooks).
- Customizable heat and herbs — you can add or reduce spice or swap herbs to match your taste.
- It’s impressive but doable — looks restaurant-worthy but feels achievable for a weeknight or weekend treat.
The Best Cuban Chicken Recipe
Ingredients
Method
- I start by combining orange zest, orange juice, lime zest, lime juice, fresh oregano, chopped cilantro, garlic, olive oil, salt, red pepper flakes, and cumin in a blender. I blend until smooth — this gives me a vivid, aromatic mojo sauce that will infuse all the chicken pieces.
- Next, I place my chicken (whether whole spatchcocked or in pieces) into a large bowl or bag, then pour the mojo marinade over it. I massage it in so every surface is covered. Then I refrigerate it for at least 1 hour, ideally up to 24 hours for deep flavor.
- If grilling, I pile coals or set the heat so chicken isn’t directly over flames. Skin side up, legs toward the heat, cover the grill, and roast about 30–45 minutes until internal temp is 165°F (74 °C). For oven roasting, I preheat to 375°F (190 °C), place chicken in a pan (lining with foil helps clean-up), rotate mid-way, and roast until it reads 165 °F. Then wrap in foil and let it rest for 10–15 minutes before cutting and serving.
Notes
- Using fresh citrus — bottled orange or lime juice tastes flat to me.
- Don’t rush the marinade time — letting it rest overnight deepens flavor.
- When grilling, I let the skin caramelize without burning — I watch flame flare-ups closely.
- I always rest the chicken under foil — that keeps juices inside.
- I reserve a bit of marinade before adding chicken, reduce it in a pan, and drizzle over the finished bird.
