Background: We love the island, fresh flavor of this Cuban Mojo Chicken recipe. The sauce is key to this dish and you’ll want to let it marinate for at least three hours for optimal results. You can cook it in a cast iron skillet, or a sheet pan in the oven works too! Serve it with rice, black beans, or your favorite Cuban side dish.

• 4 boneless, skinless chicken breasts or 4 bone-in chicken leg quarters, your preference
• 3/4 cup orange juice
• 1/2 cup fresh lime juice
• zest of 1 lime
• 3 garlic cloves
• 1/2 cup cilantro
• 1/2 tablespoon cumin
• 1 teaspoon dried oregano
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• 3/4 cup olive oil
• 1 onion quartered
• 1 pineapple
• 1/2 cup cherry tomatoes
• 1 avocado – optional

1. Add the orange juice, lime zest, lime juice, garlic, cilantro, cumin, oregano, salt, and black pepper to a food processor. Pulse for 5-10 seconds. Add the olive oil and pulse for 5 seconds, until just slightly combined.
2. Add chicken and chopped onion to a large bowl. Pour half the sauce over the chicken and onions. Cover with cling wrap and marinate in the refrigerator for 3-4 hours.
3. Set aside the remaining sauce to create a salsa.
4. After the chicken has marinated, pour the entire bowl into your cast iron skillet or onto a sheet pan.
5. Bake at 350 degrees for 35-40 minutes.
6. While it is baking, chop up your pineapple, cherry tomatoes, and avocado (optional) into small pieces. Add them to a small bowl and stir in remaining sauce to create a yummy salsa.
7. Drizzle your salsa over the baked chicken and enjoy!

We like to make Lemon Brownies for dessert on Cajun Mojo Chicken nights!