Jen
One of the things I love most about cooking is how a single dish can transport you somewhere else. That’s exactly what happens every time I make Mojo Chicken—a vibrant, citrusy, garlic-forward dish with Cuban roots that instantly brings sunshine and flavor to the table. It’s bright, zesty, bold, and best of all, incredibly easy to make. Whether I’m grilling on a sunny day or roasting in the oven during colder months, Mojo Chicken never fails to impress.
Let me walk you through how I make this juicy, flavor-packed chicken at home, plus some tips, serving ideas, and a few variations I’ve tried over the years.
What is Mojo Chicken?
Mojo (pronounced MOH-ho) is a classic Cuban marinade made with sour orange juice, garlic, olive oil, and herbs. It’s traditionally used to flavor pork, but it’s absolutely divine with chicken. The acidity of the citrus tenderizes the meat while the garlic and spices infuse it with deep, bold flavor. The result? Juicy chicken that’s golden, aromatic, and just the right balance of tangy and savory.
Since sour oranges aren’t always easy to find, I use a mix of fresh orange and lime juice, which gives the marinade that signature zing.
Why I Love Making Mojo Chicken
I’ve been making this dish for years now, and it remains one of my favorites. Here’s why:
- It’s easy to prepare: The marinade comes together quickly in a blender or bowl.
- Full of fresh flavor: Citrus, garlic, and herbs make this dish bright and satisfying.
- Great for meal prep: You can marinate ahead of time and cook later.
- Versatile: Grill it, bake it, pan-sear it—whatever suits your mood or the weather.
- Crowd-pleaser: Every time I serve this, it’s a hit with family and friends.
Ingredients
Here’s everything you need to make classic Mojo Chicken:
For the marinade:
- 1/2 cup fresh orange juice (about 1 large orange)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup olive oil
- 6–8 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Optional: 1 tablespoon chopped fresh cilantro or parsley
For the chicken:
- 2–3 pounds of chicken thighs, drumsticks, or boneless chicken breasts (skin-on or skinless, your choice)
How I Make Mojo Chicken
Step 1: Make the marinade.
In a bowl or blender, combine orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, and pepper. Blend or whisk until everything is well combined. I sometimes toss in a handful of fresh cilantro or parsley for an herbal kick—it’s optional but adds a nice freshness.
Step 2: Marinate the chicken.
Place your chicken in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, making sure it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, but overnight is best. The longer it marinates, the more flavor you’ll get.
Step 3: Cook the chicken.
There are a few different ways I like to cook Mojo Chicken depending on the season or my mood:
- Grilling: Perfect for summer! Grill over medium-high heat for 5–7 minutes per side until charred and cooked through.
- Baking: Preheat oven to 400°F (200°C). Bake chicken in a single layer on a sheet pan for 35–45 minutes or until the internal temp reaches 165°F (75°C).
- Pan-searing: Heat a bit of oil in a skillet and sear each piece 5–6 minutes per side. Finish in the oven if needed.
Step 4: Let it rest.
After cooking, I always let the chicken rest for 5–10 minutes. This locks in the juices and makes every bite super tender.
What to Serve with Mojo Chicken
This dish is super versatile, and I pair it with all kinds of sides depending on what I have on hand. Some of my favorites:
- Cilantro lime rice or plain white rice to soak up all the juices
- Black beans for a Cuban-inspired touch
- Fried plantains or sweet potatoes
- Grilled vegetables like bell peppers and zucchini
- Simple salad with avocado, red onion, and lime vinaigrette
It also makes an incredible filling for tacos, rice bowls, or even sandwiches with a little slaw on top.
Tips for the Best Mojo Chicken
- Marinate overnight if possible. It gives the chicken maximum flavor and tenderness.
- Don’t skip the garlic. This recipe calls for a lot—and it’s totally worth it.
- Use bone-in, skin-on pieces for juicier results. But boneless works great for quick weeknight meals too.
- Double the marinade. I sometimes make extra and use it as a dressing or drizzle after cooking (just make sure it hasn’t touched raw chicken).
Variations I’ve Tried and Loved
Once you’ve nailed the classic version, there are so many fun ways to mix it up:
- Spicy Mojo Chicken: Add 1–2 minced jalapeños or a dash of chili flakes to the marinade.
- Mojo Chicken Thighs on the Grill: I love bone-in thighs grilled with a bit of char—super juicy!
- Oven-Baked Mojo Chicken Breasts: Great for meal prep and leftovers.
- Slow Cooker Mojo Chicken: Marinate, then cook low and slow until fall-apart tender—perfect for tacos!
Final Thoughts
Mojo Chicken is one of those recipes that just never gets old. The vibrant citrus and garlic combo is addicting, and it pairs beautifully with all kinds of sides and flavors. Whether you’re cooking for your family, prepping meals for the week, or hosting a casual get-together, this recipe will definitely earn a spot in your regular rotation.
Give it a try—I promise you’ll fall in love with this bold, juicy, flavor-packed chicken just like I did.
