Farmer’s Market Recipe: Cuban Mojo Chicken with Fresh Avocado Salad

Farmer’s Market Recipe: Cuban Mojo Chicken with Fresh Avocado Salad

This is a personal favorite recipe – fresh citrus and cilantro make this a refreshing summertime meal! The pineapple, tomato and avocado salad knocks this dish up a notch. Serve with black beans and/or Spanish-style rice.

Inspired by fresh ingredients found at the Covington Farmers Market.


zest of 1 orange & 3/4 cup fresh juice
zest of 1 lime & 1/4 cup juice
3/4 cup oil of your choice
1/4 cup fresh cilantro chopped
6 cloves garlic smashed & minced
1 jalapeno, de-seeded & sliced (leave seeds for more spice)
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 whole roasting chicken or 3# chicken thighs

For salad:
1/2 medium pineapple chopped, about 2 cups
1 large heirloom tomato, chopped
1 large avocado, chopped


Mix all ingredients except chicken well. Reserve 1/4 cup of marinade.

If using a whole chicken, break down into quarters and remove spine.

Marinate chicken for at least 4 hours, preferably overnight.

Remove chicken from marinade.

Roast uncovered at 400 degrees for 30 – 45 minutes or until meat thermometer registers 165 degrees and chicken has a nicely browned crust.

Meanwhile mix reserved marinade with chopped pineapple, tomato and avocado for a WOW out-of-this-world side salad!

Serve Mojo Chicken over Spanish-style rice or with black beans. Enjoy!