Authentic Cuban Mojo Chicken (Pollo Asado)

Introduction

Did you know that the secret to authentic Cuban chicken isn’t actually a specific spice blend, but a specific fruit? In Cuba, the holy grail of flavor is the Naranja Agria (Sour Orange). This knobby, thick-skinned fruit provides a unique acidity that is less harsh than lemon but tangier than a sweet orange.

When you combine this citrus juice with an aggressive amount of garlic, oregano, and cumin, you get Mojo (pronounced mo-ho)—the lifeblood of Cuban cuisine. This recipe for Authentic Cuban Mojo Chicken (Pollo Asado) delivers crispy, golden skin and meat that is infused to the bone with garlicky, citrusy goodness. It is the centerpiece of every Cuban family gathering, usually served alongside black beans and rice. If you can’t find sour oranges in your local grocery store, don’t worry—we have the perfect “chemist’s hack” to replicate the flavor exactly.

Ingredients List

To get that restaurant-quality flavor, you must use fresh aromatics. Powdered garlic will not work here.

The Chicken

4-6 Chicken Leg Quarters: (Thigh and drumstick attached).
- Why? Dark meat handles the high acidity of the marinade better than breast meat, which can turn rubbery. Bone-in skin-on is essential for flavor and moisture.

The Mojo Marinade (The Liquid Gold)

1 head of Garlic: Yes, the whole head (about 10-12 cloves). Peeled and crushed.
¾ cup Sour Orange Juice:
- The Hack: If you can’t find bottled Naranja Agria or fresh sour oranges, mix ½ cup fresh Orange Juice + ¼ cup fresh Lime Juice + ¼ cup fresh Lemon Juice. This replicates the pH and flavor profile perfectly.
1 tsp Dried Oregano: Cuban oregano is best, but standard Mediterranean works.
1 tsp Ground Cumin: The earthy backbone.
½ tsp Black Pepper: Freshly cracked.
1 ½ tsp Salt: The citrus dulls the salt, so be generous.
¼ cup Olive Oil: To carry the fat-soluble flavors.

The Garnish (Essential)

1 Large White Onion: Sliced into rings.

Sensory Note: The marinade should smell pungent—sharp garlic hitting your nose first, followed by the bright zest of citrus and the warm dustiness of cumin.

Timing

The magic happens in the fridge. This is not a 30-minute meal; it requires patience.

Prep Time: 20 minutes
Marinating Time: 4 hours to Overnight (Crucial)
Cooking Time: 45-55 minutes
Total Time: ~12+ hours (mostly passive)

Data Insight: Acid-based marinades work by denaturing the proteins on the surface of the meat. However, if left too long (over 24 hours), the acid will turn the meat mushy. The sweet spot for chicken texture and flavor penetration is 6 to 12 hours.

Step-by-Step Instructions

Step 1: The Mash (Mojo)

In a mortar and pestle (or a food processor), mash the garlic cloves, salt, peppercorns, oregano, and cumin into a paste.

Why? Mashing releases the allicin in the garlic more effectively than chopping, leading to a stronger flavor.
Whisk this paste into your sour orange juice (or citrus blend) and olive oil.

Step 2: The Soak

Place the chicken leg quarters in a large Ziploc bag or glass dish.

Technique: Lift the skin of the chicken carefully and rub some of the marinade under the skin directly onto the meat. Pour the rest over the top.
Add the sliced onions to the bag (letting them pickle in the juice).
Refrigerate for at least 4 hours, preferably overnight.

Step 3: Prep for Roasting

Preheat your oven to 400°F (200°C).

Remove chicken from the marinade. Shake off excess liquid (wet chicken = soggy skin).
Important: Save the onions, but discard the liquid marinade used on the raw chicken.
Arrange chicken on a roasting pan or baking sheet lined with foil.

Step 4: The Roast

Bake for 45 to 55 minutes.

Basting: Halfway through, you can brush the chicken with a little fresh olive oil or butter to help the skin crisp up.
Doneness: The internal temperature should reach 165°F (74°C), and the skin should be a deep, mahogany brown.

Step 5: The Onion Finale

While the chicken rests, take the reserved marinated onions.

Sauté them in a skillet with a drizzle of oil on medium-high heat for 5 minutes until soft and slightly charred.
Plating: Serve the roasted chicken with the sautéed onions piled high on top.

Nutritional Information

This is a protein-packed meal, though the skin adds fat. Below is the estimated breakdown per leg quarter.

Nutrient	Amount per Serving	% Daily Value*
Calories	420 kcal	21%
Total Fat	28g	43%
Saturated Fat	7g	35%
Carbohydrates	6g	2%
Protein	32g	64%
Vitamin C	15mg	25%
Sodium	380mg	16%

Note: Removing the skin before eating reduces the fat content by nearly half, but you lose the signature flavor.

Healthier Alternatives for the Recipe

To adapt Cuban Mojo Chicken for dietary needs:

Low Fat: Use chicken breasts instead of legs.
- Modification: Marinate for only 2 hours (acid makes white meat tough fast) and bake for only 20-25 minutes to prevent drying out.
Skinless: Remove skin before marinating. The flavor penetrates deeper, but you lose the crispy element.
Grilled (Pollo a la Plancha): Instead of roasting, pound boneless thighs thin and sear them on a hot griddle or grill pan. This mimics the popular Cuban diner style.

Serving Suggestions

A Cuban plate is a balanced ecosystem of flavors.

The Rice: Moros y Cristianos (Black beans cooked with white rice) is the standard. Or, serve simple white rice to soak up the juices.
The Sweet: Maduros (Fried Sweet Plantains) are mandatory to balance the sour, garlicky chicken.
The Crunch: Tostones (Fried Green Plantains) served with garlic dipping sauce.
The Root: Boiled Yuca with garlic mojo (Yuca con Mojo).

Common Mistakes to Avoid

Bottled Mojo:
- The Issue: Buying pre-made “Mojo Criollo” from the store.
- The Result: These are loaded with preservatives and usually taste metallic or overly salty.
- The Fix: Make it fresh. It takes 5 minutes.
Burning the Garlic:
- The Issue: Leaving chunks of garlic on top of the chicken skin.
- The Result: The garlic burns in the oven before the chicken is cooked, tasting bitter.
- The Fix: Rub the garlic under the skin or wipe the chunks off before baking.
Soggy Skin:
- The Issue: Baking the chicken swimming in the marinade liquid.
- The Result: Boiled chicken.
- The Fix: Roast the chicken on a rack or a dry pan. Cook the onions/sauce separately.

Storing Tips for the Recipe

Refrigeration: Store in an airtight container for up to 3 days.
Leftovers: Cold Mojo chicken is delicious shredded into a sandwich (the famous “Pan con Pollo”).
Freezing: You can freeze the raw chicken in the marinade bags. As it thaws, it marinates! Good for up to 3 months.

Conclusion

Authentic Cuban Mojo Chicken is proof that bold flavors don’t require complicated techniques. By respecting the trinity of garlic, citrus, and time, you can transform humble chicken legs into a meal that vibrates with flavor. It is sour, savory, juicy, and crispy all at once—a true taste of Havana in your own kitchen.

Ready to crush some garlic? Get that mortar and pestle ready! If you try this recipe, please leave a star rating below and let us know: did you serve it with Tostones or Maduros? Don’t forget to subscribe to our newsletter for more Caribbean classics.

FAQs

Q: Can I use this marinade on pork?

A: Absolutely. This exact marinade is used for Lechon Asado (Roast Pork), the most famous Cuban holiday dish.

Q: Is it spicy?

A: No. Cuban food is flavorful and spiced, but rarely spicy hot. There are no chili peppers in this recipe.

Q: Can I cook this in a slow cooker?

A: You can, but the skin will be flabby. If you do, broil the chicken for 5 minutes at the end to crisp it up.