Cuban Garlic Chicken

Cuban Garlic Chicken
This Cuban Garlic Chicken recipe, also known as Pollo al Ajillo, is a flavor explosion! It features chicken marinated in a vibrant blend of citrus, garlic, and spices, then typically pan-fried or roasted to juicy perfection. The result is tender, flavorful chicken infused with the bright taste of garlic and a hint of citrusy tang. It's often served with rice and beans for a truly satisfying Cuban meal.
Equipment
- 1 Flavor Injector
- 1 Filter Cloth
Ingredients
Chicken Marinade
- 2-3 lbs Chicken bone-in skin-on chicken pieces (or a whole chicken cut up)
- 2 bulb garlic cloves peeled and coarsely chopped
- 1/2 cup sour/bitter orange juice or a mix of orange and lime juice
- 1/4 cup olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bulb yellow onion
Cuban Garlic Chicken Mojo
- 1 cup chicken broth / drippings
- ½ cup bitter orange
- ¼ cup olive oil extra virgin
- 1 bulb minced garlic one entire garlic bulb approx 1/4 cup minced.
- 1 tablespoon chopped fresh oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tsp corn starch
- 1 tsp flour
- ½ bulb yellow or white onion
Instructions
Marinate the Chicken:
- In a blender or food processor combine 1 full garlic bulb, bitter orange juice, olive oil, cumin, 1/4 onion, oregano, salt, and pepper - pulse in blender - leave chunky.
- Filter the blended brine, inject all major meat areas.
- Add the chicken, marinade, and make sure it's fully submerged in a large bowl or cooking bag.
- Marinate for at least 4 hours, or preferably overnight in the refrigerator.
Cook the Chicken:
- Pan-fry: Heat olive oil in a large skillet over medium-high heat. Remove chicken from the marinade and brown on all sides. Reduce heat, cover, and cook until fully cooked through (about 20-30 minutes).
- Roast: Preheat oven to 375°F (190°C). Place chicken in a baking dish and pour marinade over it. Roast until chicken is cooked through and juices run clear (about 45-60 minutes). To get that nice brown crispy skin, turn the heat to 400 in the last 10-15 mins and rotate to even the brown.
Make the Devine Mojo:
- In a skillet at med heat, put in the garlic and brown.
- Add 1/2 cup of the marinade left over.
- Add the chicken drippings
- Mix in 1/2 cup of chicken broth, 1/4 cup of bitter orange
- Add the corn starch and flour into 2tbsp of cold water, mix until lump free, pour the slurry into the sauce and stir for approx 5 mins or until thickened.
- Before serviing, add raw onion rings cut thinly into the sauce and serve on the side or directly over the chicken.
Serve:
- Serve the chicken hot with your favorite sides like rice, beans, plantains, or yuca.
Tips and Variations:
- Adjust the heat: Add a pinch of red pepper flakes to the marinade for a spicier kick.
- Use different herbs: Experiment with other herbs like cilantro or bay leaves.
- Add onions: Include sliced onions in the marinade for extra flavor.
- Make it your own: Feel free to adjust the amounts of spices to your liking.
Video
Notes
Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!
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