This mouthwatering Cuban-style chicken recipe was inspired by a popular Florida take-out spot and perfected over time by my mom! Serve with rice and peas, or roast potatoes.
Preparation Details
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 2 hrs 5 mins
Servings: 6
Ingredients
- 2 (8 ounce) bone-in chicken breasts, cut in half
- 2 bone-in chicken thighs
- 2 chicken drumsticks
- 1 onion, chopped
- ¾ cup fresh lemon juice
- ¼ cup Worcestershire sauce
- 1 ½ tablespoons minced garlic
- ¾ teaspoon ground allspice
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- salt and ground black pepper to taste
- cooking spray
- 1 tablespoon vegetable oil
Steps
- Place chicken pieces in a large bowl. Add onion, lemon juice, Worcestershire sauce, garlic, allspice, onion powder, cumin, red pepper flakes, salt, and pepper. Stir to coat. Cover and refrigerate for 1 hour, or overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Heat oil in a large skillet. Add chicken pieces, reserving marinade in the bowl. Pan-fry chicken until browned, about 5 minutes per side. Transfer to the prepared baking dish. Pour reserved marinade on top.
- Bake in the preheated oven until juices run clear, about 40 minutes. An instant-read thermometer inserted into the center of chicken pieces should read at least 165 degrees F (74 degrees C).
