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Cuban Chicken Legs Or Breast

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Ingredients

Adjust Servings:
15 - 16 chicken legs
1 1/2 cups lemon juice
1/2 cup olive oil
15 garlic cloves, chopped
2 chicken bouillon cubes, crumbled
1 tablespoon kosher salt
1 teaspoon ground black pepper
6 - 8 lemons, sliced for baking on top chicken

Nutritional information

744.2
Calories
466 g
Calories From Fat
51.9 g
Total Fat
12.6 g
Saturated Fat
260 mg
Cholesterol
1309.5 mg
Sodium
14.8 g
Carbs
4.2 g
Dietary Fiber
1.3 g
Sugars
58.5 g
Protein
425g
Serving Size

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Cuban Chicken Legs Or Breast

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    Cuisine:

    We enjoyed these moist and delicious chicken legs. I followed the recipe as is except that I only used 3 lemons sliced on top of the chicken legs. The only problem I encountered was that the chicken was not cooked through in 45 minutes. I don't think the legs were particularily large but they took over an hour to be done and they really don't get very brown although the lemons do pick up some colour. The juices that are left in the pan are exceptionally good. Thanks for sharing this lovely recipe.

    • 70 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Cuban Chicken Legs or Breast, You can grill or bake them for a crowd Marinate as many as you need over night Serve them arranged in a spoke pattern around a green salad or fruit salad , We enjoyed these moist and delicious chicken legs I followed the recipe as is except that I only used 3 lemons sliced on top of the chicken legs The only problem I encountered was that the chicken was not cooked through in 45 minutes I don’t think the legs were particularily large but they took over an hour to be done and they really don’t get very brown although the lemons do pick up some colour The juices that are left in the pan are exceptionally good Thanks for sharing this lovely recipe , You can grill or bake them for a crowd Marinate as many as you need over night Serve them arranged in a spoke pattern around a green salad or fruit salad


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    Steps

    1
    Done

    Rinse Chicken Under Cold Water and Pat Dry.

    2
    Done

    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
    Done

    Add the Chicken Legs.

    4
    Done

    Seal or Cover the Bowl and Let It Marinate For a Few Hours or as Long as Overnight.

    5
    Done

    Preheat Oven to 400 With Rack in Middle of Oven or Prepare Grill.

    6
    Done

    Remove Chicken from Marinade and Discard the Marinade.

    7
    Done

    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
    Done

    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.

    Avatar Of Elise Griffin

    Elise Griffin

    Flavor fanatic infusing dishes with bold and aromatic seasonings.

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