Cuban Mojo Grilled Chicken
Cuban Mojo Grilled Chicken is a flavorful and vibrant dish that highlights the bold, citrusy flavors of Cuban cuisine. Marinated in a zesty mojo sauce made with citrus juice, garlic, herbs, and spices, the chicken is then grilled to perfection, resulting in juicy meat with a smoky char.
Why You’ll Love This Recipe
This recipe is bursting with fresh flavor and is perfect for both weeknight dinners and summer cookouts. The citrus-garlic mojo marinade tenderizes the chicken while infusing it with bright, savory notes. It’s versatile, easy to prepare, and pairs beautifully with rice, plantains, or a fresh salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Chicken thighs or breasts
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Fresh orange juice
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Fresh lime juice
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Garlic cloves, minced
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Olive oil
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Fresh cilantro, chopped
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Oregano (dried or fresh)
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Cumin
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Salt and black pepper
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Crushed red pepper flakes (optional for heat)
Directions
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In a bowl, whisk together orange juice, lime juice, garlic, olive oil, cilantro, oregano, cumin, salt, pepper, and red pepper flakes.
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Place chicken in a large resealable bag or dish and pour marinade over it. Refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
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Preheat grill to medium-high heat. Remove chicken from marinade, letting excess drip off.
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Grill chicken 6–8 minutes per side, or until internal temperature reaches 165°F.
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Let rest for 5 minutes before serving. Garnish with extra cilantro and lime wedges.
Servings and timing
Serves 4–6.
Prep Time: 10 minutes (plus 2–12 hours marinating)
Cook Time: 15 minutes
Total Time: 25 minutes (plus marinating)
Variations
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Oven-Baked: Bake chicken at 400°F for 25–30 minutes instead of grilling.
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Spicy Mojo: Add jalapeño or more red pepper flakes to the marinade.
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Citrus Twist: Use grapefruit juice for a slightly sweeter flavor.
- Vegetarian Option: Try marinating tofu or portobello mushrooms instead.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or in a skillet over medium heat. Freeze cooked chicken for up to 2 months; thaw in the fridge before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs tend to stay juicier when grilled.
Can I cook this on the stovetop?
Yes, cook in a grill pan or cast iron skillet over medium-high heat.
How long should I marinate the chicken?
At least 2 hours, but overnight is best for deeper flavor.
Can I use bottled orange and lime juice?
Fresh juice is best, but bottled juice works in a pinch.
Can I make extra mojo sauce for serving?
Yes, reserve some marinade before adding raw chicken, or make a fresh batch.
What sides go well with Cuban Mojo Grilled Chicken?
Rice, beans, plantains, grilled veggies, or a fresh salad pair beautifully.
Can I freeze the chicken in the marinade?
Yes, freeze raw chicken with marinade for up to 2 months, then thaw and grill.
Do I need to cover the chicken while grilling?
No, but covering can help if cooking thicker pieces.
How do I prevent the chicken from drying out?
Don’t overcook; remove when it reaches 165°F and let it rest before slicing.
Can I make this recipe for a crowd?
Yes, just double or triple the marinade and grill in batches.
Conclusion
Cuban Mojo Grilled Chicken is juicy, zesty, and full of bold citrus-garlic flavor. Perfect for family dinners or summer gatherings, it’s a versatile recipe that captures the spirit of Cuban cooking. Serve it with classic sides like rice and beans or keep it light with fresh vegetables for a meal that’s as delicious as it is vibrant
Cuban Mojo Grilled Chicken
- Prep Time: 10 minutes (plus 2–12 hours marinating)
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating)
- Yield: 4–6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Cuban
- Diet: Low Fat
Description
Cuban Mojo Grilled Chicken is a juicy and flavorful dish marinated in a citrus-garlic mojo sauce with herbs and spices, then grilled to smoky perfection. A vibrant Cuban-inspired recipe, it’s perfect for family dinners or summer cookouts.
Ingredients
- 2 lbs chicken thighs or breasts
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped
- 1 tsp oregano (dried or 1 tbsp fresh)
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- Extra cilantro and lime wedges, for garnish
Instructions
- In a bowl, whisk together orange juice, lime juice, garlic, olive oil, cilantro, oregano, cumin, salt, black pepper, and red pepper flakes.
- Place chicken in a resealable bag or dish and pour marinade over it. Refrigerate for at least 2 hours, or overnight for best flavor.
- Preheat grill to medium-high heat. Remove chicken from marinade, letting excess drip off.
- Grill chicken for 6–8 minutes per side, or until internal temperature reaches 165°F.
- Let rest for 5 minutes before serving. Garnish with extra cilantro and lime wedges.
Notes
Marinate overnight for maximum flavor and tenderness.Bake at 400°F for 25–30 minutes if you prefer oven-baked chicken.Reserve some marinade (before adding raw chicken) to use as a fresh sauce.Can also be cooked in a grill pan or cast iron skillet indoors.perfectly with rice, beans, and plantains.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 260
- Sugar: 2g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 95mg
