Cuban Chicken Legs or Breast

Ingredients

• 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

Directions

1. 1

   Rinse chicken under cold water and pat dry.

2. 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. 3

   Add the chicken legs.

4. 4

   Seal or cover the bowl and let it marinate for a few hours or as long as overnight.

5. 5

   Preheat oven to 400 with rack in middle of oven or prepare grill.

6. 6

   Remove chicken from marinade and discard the marinade.

7. 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. 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.