Brickell Street Cuban Mojo Chicken

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy, garlic-infused chicken marinated in traditional Cuban mojo sauce, served with plantain rice and black beans for an authentic Miami twist. This Cuban-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, citrus juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 35 min Serves 4 Cuban cuisine 520 cal/serving

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Ingredients

1.5 lbs, bone-in, skin-on chicken thighs
3 tbsp (equal parts orange and lime) citrus juice
4, minced garlic cloves
1 tsp cumin
2 cups, cooked cuban-style rice
1 can (15 oz), rinsed black beans
2 tbsp olive oil
1/2 cup, diced onion
1/2 cup, diced tomato
1/2 tsp cumin
1 tsp cuban oregano
3/4 tsp kosher salt
1/4 tsp black pepper

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Instructions

Step 1: Whisk together citrus juice, minced garlic, 1 tsp cumin, 1/4 tsp salt, and 1/4 tsp pepper in a bowl. Rub mixture all over chicken thighs and let marinate for 30 minutes at room temperature.
Step 2: Heat olive oil in a large skillet over medium heat. Add chicken skin-side down and cook for 8 minutes until golden brown, then flip and cook 5 more minutes. Remove chicken and set aside.
Step 3: In the same skillet, add onion and sauté for 3 minutes until translucent. Stir in diced tomato, black beans, 1/2 tsp cumin, and cuban oregano. Cook for 4 minutes until beans are heated through and flavors meld.
Step 4: Return chicken to skillet, spooning bean mixture over the top. Cover and simmer for 15 minutes until chicken reaches 165°F internal temperature and sauce reduces slightly.
Step 5: Serve chicken over cuban-style rice with additional bean mixture spooned on top. Garnish with extra cilantro if desired.