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The Best Cuban Chicken Recipe
Ash Tyrrell

The Best Cuban Chicken Recipe

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. Let’s get cooking together!
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Prep Time 10 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.