Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

weekendchef 4

"Thanks to Mrs. Sequilla, a good friend's mom down in Little Havana, South Florida! She shared this recipe that was her grandmother's favorite. Everytime I make it someone asks for the recipe."

Ingredients 3 h 35 m {{adjustedServings}} servings 441 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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  1. Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
  4. While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
  5. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.
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Reviews 61

  1. 82 Ratings


This was delicious! I marinated the chicken for a day to give it extra flavor, and instead of just using plain mango and avocado chunks, I combined them with the juice of one lime and some fresh cilantro and parsley to make more of a "salsa." The chicken was moist and flavorful, the salsa was amazing, and the citrus sauce complimented it perfectly. I served this with some frozen corn seasoned with butter, salt, pepper, and dried thyme leaves. My fiancee called this meal "crazy tasty", which is his highest honor! I'll be making this one again soon. The only thing I'll change is that I'll probably add more red pepper to the marinade next time, as this wasn't 'spicy' at all, but other than that, I'd say it was pretty perfect.


This is by far my favorite recipe!!! I follow the recipe to the T (which is a rarity for me) and it comes out perfect every time. Serve with black beans and plantains fried in butter for more complete cuban resteraunt experience. Now I've just got to find a bomb yucca recipe.


This was fantastic. I had to make a couple of alterations due to missing some ingredients. First, I bought a chili pepper but lost it between te store and home. I took a chance and used Sriracha hot sauce (what looked to be the amount of the missing pepper) and omitted the salt. Second, I used cumin powder instead of seeds (one teaspoon). Third, I used two teaspoons lime juice instead of the lime zest (I just didn't feel like zesting the lime). Fourth, I reduced the butter to 1 tablespoon. I poked holes in the chicken and marinated for 6 hours. It had a nice kick, not too spicy. I could have drank the sauce, it was so good!