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A delicious recipe for Cuban Mojo Chicken. Thighs and legs roasted in the oven with a citrusy mojo marinade alongside yams and peppers. An easy sheet pan dinner!

Mojo Chicken

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  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 30 minutes (not including marinating time)
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 1x
  • Category: Chicken
  • Method: roasted, baked
  • Cuisine: Cuban
  • Diet: Gluten Free


A delicious recipe for Mojo Chicken. Thighs and legs roasted in the oven with a citrusy mojo marinade alongside yams and peppers. An easy sheet pan dinner!


Units Scale
  • 3 pounds bone in chicken thighs and legs


  • 1/2 cup cilantro stems and leaves, chopped
  • 1 tablespoon fresh mint leaves (optional)
  • 2 teaspoon oregano, dried
  • 2 tablespoons orange zest, about 2 oranges
  • 1 teaspoon lime zest, 1 limes worth
  • 1/2 cup fresh juice- orange & lime combined (juice the zested orange and the lime)
  • 6 garlic cloves
  • 2 teaspoon salt (adjust to taste, we use mineral salt. Table salt will be saltier)
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons cumin, ground
  • 1/3 cup olive oil


  • 1 yam, cut into 1/2 inch cubes, about 3 cups chopped
  • 1 large onion- cut in large wedges
  • 2 bell peppers- sliced into 1 inch thick pieces
  • Garnish: cilantro, lime wedges, zest


  1. Make marinade: Zest oranges and lime add to a food processor or a blender along with juice from lime and orange, cilantro, mint, garlic, oil, salt, pepper, cumin. Blend together until mostly smooth. **Set aside 1/4 cup of the marinade to use on the chicken while baking.
  2. Pour the larger portion of marinade over the chicken in a sealable container, making sure it is well distributed. It is best if marinated 6 hours or overnight and up to 24 hours in the refrigerator, at the minimum marinate for at least one hour. Whip the marinade up in the morning and it will be ready by dinner!
  3. Heat the oven to 425F.
  4. Take the pieces of chicken out of the marinade. Scrape the marinade off of the skin side of the chicken. Lay on a parchment lined sheet pan, skin side up and pat the top of the pieces dry with a paper towel. (This is to ensure a crisp golden brown exterior). Brush the bare chicken with a light coating of olive oil.
  5. Toss the peppers, onions and yams with a little oil and sprinkle of salt, arrange around the chicken on the pan. Bake in the top third of the oven for 30 minutes.  
  6. Remove from oven and brush the reserved 1/4 cup of marinade over the chicken and veggies and bake for another 15 minutes until chicken golden brown registering 185 (175 is safe but 185 will be more tender and higher is ok too. Thighs and legs will retain their juicy goodness).

Garnish with more zest and lime juice, fresh cilantro.

Serve with Cuban Black Beans, Rice and Pineapple Salsa.


Note: Best to marinate chicken for 6 hours or overnight or at least 1 hour. 12 hours refrigerated will enhance the tenderness, juiciness and flavor.


  • Serving Size: 1 piece of chicken and 1 cup veggies
  • Calories: 375
  • Sugar: 5.5 g
  • Sodium: 570.2 mg
  • Fat: 15.7 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 24.4 g
  • Fiber: 4 g
  • Protein: 33.8 g
  • Cholesterol: 151.2 mg