← Back to Search Results
baking Cuban
Cuban Chicken Legs Recipe-11818

Photo by: Joseph De Leo
Comments: 0


My friends Mindy and R. B. kept raving about a dinner party where the Cuban host served grilled chicken legs along with a salad made with papaya and arugula. Those chicken legs benefited from the Cuban-inspired marinade of lemon juice, garlic, oregano, and olive oil. They’ll feed a crowd because you can buy the big party packs of legs and marinate as many as you need in plastic bags before baking. To serve, place the salad in the center of a large, pretty platter, then arrange the chicken legs around the greens in a spoke pattern. The secret to this recipe? “Too much” garlic.

Yield: Serves 8
Prep time: 10 Minutes  Marinate: 3 Hours
Cooking time: About 40 Minutes


  • 15 to 16 chicken legs (about 4 pounds)
  • 1½ cups fresh lemon juice (from 6 to 8 lemons), plus 1 or 2 lemons, thinly sliced and seeded
  • ½ cup olive oil
  • 15 medium-size cloves garlic, chopped
  • 2 chicken bouillon cubes, crumbled
  • 1 tablespoon kosher salt
  • 1 tablespoon dried oregano, or a small handful of fresh oregano
  • 1 teaspoon freshly ground black pepper
  • Papaya and Arugula Salad , for serving



1. Rinse the chicken legs under cold running water and pat them dry with paper towels. Place the lemon juice, olive oil, garlic, bouillon cubes, salt, oregano, and pepper in a jumbo (2½-gallon) resealable plastic bag or large nonreactive bowl—glass, plastic, ceramic, or stainless steel. Add the chicken legs. Seal the bag or cover the bowl with plastic wrap and let the chicken marinate for a few hours or as long as overnight.

2. When ready to cook, place a rack in the center of the oven and preheat the oven to 400°F.

3. Remove the chicken from the marinade and discard the marinade. Place the chicken on a large rimmed baking sheet. Scatter the lemon slices over the chicken. Bake the chicken until it is cooked through, tender, and lightly browned, about 40 minutes.

4. Place the Papaya and Arugula Salad in the middle of a large platter. Arrange the chicken legs with the baked lemon slices around the salad. The chicken can be served warm or chilled. If you’d like to make the chicken legs ahead of time they’ll keep for 24 hours; you can reheat them in a 400°F oven for 10 minutes, if you want to serve them warm.


BIG BATCH: It’s easy to make more than one batch—double or triple the recipe by buying a lot of chicken legs and placing them in two or three separate marinating bags. You’ll probably be able to fit fifteen to sixteen legs in one bag.


Arrange the chicken legs on a platter with the papaya salad, cover the platter with plastic wrap, and you’re ready to go.

© 2007 Anne Byrn

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Papaya and Arugula Salad. For nutritional information on Papaya and Arugula Salad, please follow the link above.

118kcal (6%)
8mg (1%)
4mg (6%)
19mcg RAE (1%)
42mg (14%)
216mg (9%)
2g (10%)
8g (13%)
1mg (3%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
lidias-italy Lidia's Italy
by Lidia Bastianich
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
west-coast-cooking West Coast Cooking
by Greg Atkinson
food-to-live-by Food to Live By
by Myra Goodman
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?