Spicy Cuban Mojo Chicken with Mango-Avocado Salsa Recipe - Allrecipes.com
Spicy Cuban Mojo Chicken with Mango-Avocado Salsa Recipe
  • READY IN 3+ hrs

Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    40 mins
  • COOK

    25 mins

    3 hrs 35 mins


  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 More Reviews

Most Helpful Positive Review
Nov 29, 2006

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.

Most Helpful Critical Review
Oct 02, 2006

The chicken was okay. I let it marinate for 24 hours and the chicken didn't have big flavor. I thought the sauce had way to much butter.


84 Ratings

Dec 20, 2007

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.

Feb 02, 2011

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!

Sep 10, 2006

This was so yummy my vegetarian sister tried a bite and ended up eating half a breast herself she thought it was so yummy. I did have trouble thickening the sauce but used five alive instead of orange juice so this might have been the cause. Also used a green chillie instead of red. Did not find it spicy at all. Even my picky 4 year old liked it. Will make this again and again.

Aug 04, 2011

Superb. I did chop the avocados and mango and added some chopped red pepper to make more of a salsa. Didn't have orange juice so I used Simply Lemonade, added Hot Mango Pick-a-Pepper sauce and honey for the sauce over the chicken. Mmm. Delicious.

Jan 21, 2007

I thought this was an excellent recipe! My fiance loved it as well. I didn't have time to marinate the chicken, so I just sauteed it in the paste from the blender, and transfered it all to a baking dish. I also had a hard time getting the sauce to thicken, so I added a little cornstarch, and cut the butter in half. It turned out great! I will make this again.

Jun 14, 2011

My husband grilled chicken breasts for our guests & I had the salsa over grilled tofu... I served plantains, blk beans&rice, veggie empanadas, hawaiian rolls & sangria... everyone RAVED.... seriously raved.


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  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 25.2 g
  • 50%
  • Sodium
  • 364 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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