A weeknight staple in my house is Cuban baked chicken leg quarters. This baked chicken recipe is one I grew up enjoying as a child and its a recipe that passed along to me by my dad who was a chef in Cuba. It uses my dad's Cuban mojo marinade that is made from scratch and results in a flavorful and juicy chicken recipe. This recipe is a hit every time and it is absolutely fail proof.

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Why you'll love this oven baked chicken recipe

Oven-baked Cuban mojo chicken is a crowd-pleaser for several reasons:

Vibrant Flavors: The combination of citrusy juices, garlic, and herbs creates a burst of flavor that brightens up weeknight dinners
Tender and Juicy: The slow roasting process ensures the chicken remains incredibly tender and juicy, with the skin achieving a crispy perfection.
Easy to Prepare: The marinade is simple to make, and the oven does most of the work, making it a convenient option for busy weeknights and meal pepping
Healthy Option: Baked chicken is generally considered a healthier alternative to fried options, making it a nutritious option
Family-Friendly: Its delicious citrus and garlic flavors appeal to a wide range of palates, making it a great option for family dinners

Essentially, oven-baked Cuban chicken offers a delightful blend of flavor, convenience, and versatility, making it a beloved dish for many.

What is Cuban Mojo?

Cuban Mojo is the base marinade for many proteins in Cuban cuisine. It's made with naranja agria (sour orange) tons of garlic and spices. It's a versatile marinade thats great on almost all proteins. It imparts a bold flavor with a big citrus tang.

Ingredients needed for these baked chicken leg quarters

Yellow onion
Chicken leg quarters
Sour oranges
Garlic
Bay leaves
Oregano
Onion powder
Cumin
Fresh ground black pepper
Sugar
Salt
Sazon Completa

Instructions to make this baked Cuban chicken recipe

Start by making your Cuban mojo in a food processor.

In a 9x13 casserole dish, layer the bottom of the dish with the sliced onions. Place the chicken quarters over the onions so they're all laying flat. Be sure to place them with the skin facing up.
Pour the prepared Cuban mojo marinade over the top of the chicken quarters. Massage the marinade all over the chicken to make sure its well covered.

Cover the casserole dish with aluminum foil and place in the refrigerator to marinade for 2 hours.
Preheat the oven to 400 degrees F (218 degrees C).
Remove the baking dish from the refrigerator and place the dish in the oven on the center rack. Be sure to leave the aluminum covering on the baking pan.
Bake the chicken leg quarters in the oven for 20 minutes. Remove the aluminum foil and then bake for another 20-25 minutes uncovered. Bake until the chicken's internal temperature reaches 165 degrees F.

Substitutions for these baked chicken leg quarters

While chicken is a perfect protein for Cuban Mojo, there are plenty of other options to explore. Here are some tasty alternatives:

Protein Substitutions:

Pork: This is a classic choice. Pork shoulder or loin can be marinated and cooked in the same way as chicken.
Shrimp: For a lighter option, marinate and grill or sauté large shrimp.
Tofu: For a vegetarian or vegan alternative, marinate firm tofu cubes in the mojo marinade before baking or grilling.
Fish: White fish like tilapia or cod can be marinated and baked or grilled.

Marinade Substitutions:

Don't have access to sour oranges? you can use ⅔ orange juice and ⅓ lime juice.

Variations on Oven-Baked Cuban Chicken Quarters

Want to put a unique spin on your oven-baked chicken quarters? Here are some exciting variations to explore:

Mojo Marinade Tweaks:

Spicy Mojo: Add a dash of cayenne pepper or a sliced jalapeño to your mojo marinade for a fiery kick.
Citrus Infusion: Experiment with different citrus fruits like grapefruit or tangerine in your marinade for a refreshing twist.
Herb-Infused Mojo: Incorporate fresh herbs like cilantro or fresh oregano into the marinade for added complexity and color.

Cooking Techniques:

Crispy Skin Finish: For extra crispy skin, finish the chicken under the broiler for a few minutes after roasting.
Grilled Chicken: Light up your grill and and barbeque your marinaded chicken instead of baking it in the oven.

Flavorful Additions:

Tropical Twist: Add a tropical flair by layering the bottom of your baking dish with pineapple chunks and jalapeños for a sweet and spicy surprise.

Storage for this oven baked chicken quarter recipe

Proper storage is crucial for maintaining the deliciousness of your Cuban chicken. Here's a breakdown of your options:

Refrigerator Storage:

Cooling: Allow the chicken to cool completely to room temperature before storing. This prevents condensation build-up, which can lead to spoilage.
Airtight Container: Transfer the cooled chicken to an airtight container. This helps maintain freshness and prevents contamination from other foods.
Storage Time: Store in the refrigerator for up to 3-4 days.

Freezer Storage:

Cooling: As with refrigerator storage, let the chicken cool completely before freezing.
Portioning: For easier reheating, consider portioning the chicken into meal-sized portions before freezing.
Airtight Containers: Place the cooled chicken in airtight freezer-safe containers or bags, ensuring no air pockets remain.
Storage Time: Properly stored, frozen Cuban chicken can last for up to 2-3 months.

Reheating:

Refrigerated Chicken: Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Alternatively, you can reheat it in a skillet with a little bit of broth or sauce.
Frozen Chicken: Thaw the chicken overnight in the refrigerator before reheating. Follow the reheating instructions for refrigerated chicken.

Important Tips:

Always allow the chicken to cool completely before storing to prevent bacterial growth.
Label your containers with the date for easy reference.
Reheat chicken thoroughly until it reaches an internal temperature of 165°F (74°C) to ensure food safety.

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Print Recipe

5 from 1 vote

Baked Cuban Chicken

Prep Time15

Cook Time40

Marinading Time2

Total Time2 55

Course: Main Course

Cuisine: cuban

Servings: 4

Calories: 526kcal

Author: Cari

Ingredients

1 large yellow onion peeled and sliced
4 skin on chicken leg quarters

Cuban Mojo Marinade

¾ cup Sour orange juice about 6-8 sour oranges
10 Garlic cloves
1 tablespoon Dried Oregano
1 tablespoon Onion powder
1 ½ teaspoon Cumin
½ teaspoon Fresh ground black pepper
1 ½ tablespoon Salt
1 tablespoon Sazon Completa
⅓ cup Olive Oil

Instructions

Into a food processor, place all of the ingredients for the Cuban mojo. Pulse until you have a smooth marinade.
IN a 9x13 casserole dish, layer the bottom of the dish with the sliced onions. Place the chicken quarters over the onions so theyre all laying flat. Be sure to place them with the skin facing up.
Pour the prepared Cuban mojo marinade over the top of the chicken quarters. Massage the marinade all over the chicken to make sure its well covered.
Cover the casserole dish with aluminum foil and place in the refrigerator to marinade for 2 hours.
Preheat the oven to 400 degrees F (218 degrees C).
Remove the baking dish from the refrigerator and place the dish in the oven on the center rack. Be sure to leave the aluminum covering on the baking pan.
Bake the chicken leg quarters in the oven for 20 minutes. Remove the aluminum foil and then bake for another 20-25 minutes uncovered. Bake until the chicken's internal temperature reaches 165 degrees F.
Optional step: If the skin is not crispy enough for your liking, place under the broiler for 2-3 minutes to crisp up the skin even more.
Rest for 5 minutes before serving.

Notes