Cuban Chicken Legs Or Breast – a delicious recipe with chicken, lemon juice, olive oil, garlic, chicken bouillon cubes, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse chicken under cold water and pat dry.
2
Place the rest of the ingredients (except lemon slices) in a 2 1/2 gallon resealable plastic bag or large glass, plastic or ceramic or stainless steel bowl.
3
Add the chicken legs.
4
Seal or cover the bowl and let it marinate for a few hours or as long as overnight.
5
Preheat oven to 400 with rack in middle of oven or prepare grill.
6
Remove chicken from marinade and discard the marinade.
7
Bake the chicken on a large rimmed baking pan with the lemon slices scattered over the chicken until lightly browned and cooked through about 40 minutes.
8
You can make the chicken ahead of time and store in fridge, they will keep for 24 hours; reheat them in a 400 degree oven for 10 minutes or serve them cold.
1799
kcal
Calories
53
g
Fat
133
g
Carbs
202
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 15 -16 chicken legs, 1 1/2 cups lemon juice, 1/2 cup olive oil, 15 garlic cloves, Chopped, and more.
Yes, Cuban Chicken Legs Or Breast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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