Craving something bright and flavorful for dinner? This Cuban Mojo Chicken bursts with garlicky citrus flavor, tender juicy meat, and a refreshing tropical vibe. It’s quick to prep, easy to cook, and tastes like sunshine on a plate. Perfect for busy weeknights or backyard cookouts!
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What Is Cuban Mojo Chicken?
Cuban Mojo Chicken is a traditional island favorite made with a citrus-garlic marinade known as “mojo.” This sauce blends fresh orange and lime juices with garlic, olive oil, oregano, and cumin. The result is a bold, tangy, and savory flavor that pairs beautifully with grilled or roasted meats. Cuban home cooks often use mojo for pork or chicken, adding brightness and depth without heavy sauces. This version keeps all the classic flavors but simplifies the process so anyone can make it at home. With just a few fresh ingredients, you’ll capture authentic Cuban taste in every juicy bite.
Why You’ll Love This Cuban Mojo Chicken Recipe
You’ll love how fast and simple this Cuban Mojo Chicken comes together. The marinade takes only minutes to whisk up, yet it delivers layers of zesty flavor that soak deep into the meat. You can grill or bake the chicken, making it perfect for any season. It’s juicy, tender, and bursting with citrus-garlic goodness. This recipe also works great for meal prep, since leftovers taste even better the next day. Serve it hot for dinner, or slice it cold for sandwiches and salads. Whether it’s a weeknight or a weekend cookout, this dish brings bold island flair to your table with minimal effort.
Ingredients and Customizations
You’ll need boneless, skinless chicken thighs or breasts, olive oil, fresh orange juice, fresh lime juice, minced garlic, oregano, cumin, salt, and black pepper. Each ingredient has a role. The citrus adds brightness, the garlic brings depth, and the olive oil gives the chicken a silky texture. Oregano and cumin create that earthy Cuban warmth. You can use dried oregano if that’s what you have. Lemon juice works fine in place of lime, too. Thighs stay juicier, but chicken breasts are great if you prefer leaner meat. Want to tweak the flavors? Add extra garlic for more punch or use smoked paprika for a subtle twist. Whatever version you choose, the result will be deliciously balanced and vibrant.
How to Make Cuban Mojo Chicken
Making Cuban Mojo Chicken is simple. First, mix your marinade with olive oil, citrus juices, and spices. Then coat the chicken and marinate it for at least one hour. Finally, bake or grill until golden and cooked through. The whole process is easy and fast, yet the flavor tastes like it took all day.
Make the Mojo Marinade
In a medium bowl, whisk together olive oil, orange juice, lime juice, minced garlic, oregano, cumin, salt, and pepper. Stir well until everything blends. The citrus should shine, but balance it with enough salt and garlic to create a rich, savory base. To get more juice from citrus, roll oranges and limes on the counter before cutting. If you want a stronger garlic kick, mash it into a paste before adding it. This marinade is the heart of the recipe, giving the chicken that signature bright, garlicky taste that makes Cuban cuisine so irresistible.
Marinate the Chicken
Add your chicken to a resealable bag or dish, then pour the marinade over it. Seal tightly and make sure every piece gets coated. Place in the fridge for at least one hour, though overnight gives the best results. The longer it sits, the more tender and flavorful the meat becomes. Before cooking, discard the leftover marinade to avoid cross-contamination. This step might seem simple, but marinating deeply infuses the chicken with that bold mojo essence. When you cook it, the aromas will instantly transport you to a sunny Cuban kitchen.
Cook the Chicken
Preheat the oven to 425°F or heat your grill to medium-high. Remove the chicken from the marinade and let the excess drip off. For oven baking, arrange it on a sheet pan and cook for about 25–30 minutes until golden and juicy. For grilling, cook 5–6 minutes per side until charred and cooked through. Let the chicken rest for a few minutes before slicing. This keeps the juices inside, so every bite stays moist. Grilling gives a smoky edge, while baking delivers even cooking and tender texture. Either way, the result is irresistibly flavorful.
Tips for the Best Mojo Chicken
Marinate longer for deeper flavor. Even two hours makes a difference. Always let your chicken rest after cooking to keep it juicy. Pat the pieces lightly before cooking so they sear beautifully and don’t steam. If grilling, keep the heat steady to avoid flare-ups. You can slice leftovers for rice bowls, salads, or wraps. For a crispier finish, broil the chicken for a few minutes at the end. This recipe is forgiving, flexible, and full of bright Cuban energy.
Variations and Cooking Methods
You can also cook this mojo chicken in an air fryer or skillet. For the air fryer, cook at 380°F for about 15–18 minutes, flipping halfway. On the stovetop, use a nonstick skillet and cook for 6–7 minutes per side. Want more heat? Add a pinch of red chili flakes or diced jalapeño. Prefer extra citrus? Increase lime juice for a tangier kick. Chicken thighs give you the richest flavor, while breasts make it lighter. However you cook it, the mojo flavor stays incredible—garlicky, citrusy, and slightly smoky.
What to Serve with Mojo Chicken
Cuban Mojo Chicken pairs perfectly with rice, black beans, or fried plantains. You can also serve it with roasted vegetables or a crisp green salad for a lighter meal. For a tropical twist, add pineapple salsa or mango slices on the side. The citrusy, garlicky notes blend beautifully with creamy or starchy sides. Try it in tacos, burrito bowls, or with warm tortillas for a fun dinner. It also goes great with the Vietnamese Noodle Bowl with Chicken for a fusion-inspired spread.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a preheated oven at 350°F for 10 minutes or warm gently in the microwave. Add a splash of orange juice before reheating to keep it moist. Leftover mojo chicken tastes amazing in sandwiches, salads, or even rice bowls. It stays flavorful and tender without drying out.
Frequently Asked Questions
What is Cuban Mojo chicken?
It’s a citrus-garlic marinated chicken that’s juicy, flavorful, and rooted in Cuban cooking traditions.
What is Cuban mojo sauce made of?
Mojo sauce combines orange and lime juice, garlic, olive oil, oregano, cumin, salt, and pepper.
What exactly is mojo sauce?
It’s a bright, zesty sauce often used to marinate meats or drizzle over grilled dishes.
What does mojo sauce taste like?
It’s tangy, garlicky, and slightly earthy with a hint of spice from the cumin.
Other Recipes You May Enjoy
- Creamy Cajun Chicken – Easy Dinner Recipe
- Tropical Hawaiian Chicken Salad Recipe
- Healthy Chicken Cauliflower Rice Casserole
- One Pot Chicken Orzo – Creamy Dinner Idea
- Cowboy Butter Chicken Linguine Recipe
Conclusion
This Cuban Mojo Chicken is zesty, juicy, and wonderfully easy to make. With its bold garlic and citrus flavor, it brings sunshine to any meal. Whether grilled, baked, or air-fried, it stays tender and full of life. Make it once, and it’ll become a family favorite you’ll crave again and again. For more colorful inspiration, check out my recipes on Pinterest.
Cuban Mojo Chicken
Equipment
- Mixing bowl For preparing the marinade
- Baking sheet or grill Used for cooking the chicken
- Resealable plastic bag or dish For marinating
- Tongs For flipping chicken on the grill
Ingredients
- 2.5 pounds Boneless skinless chicken thighs or breasts
- ⅓ cup Olive oil
- ½ cup Fresh orange juice
- ¼ cup Fresh lime juice
- 6 cloves Garlic, minced
- 1 tablespoon Fresh oregano, chopped (or 1 teaspoon dried)
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- ½ teaspoon Black pepper
Instructions
- In a bowl, mix olive oil, orange juice, lime juice, garlic, oregano, cumin, salt, and pepper to make the marinade.
- Place chicken in a resealable bag or shallow dish. Pour marinade over it and refrigerate for at least 1 hour or overnight for deeper flavor.
- Preheat oven to 425°F or grill to medium-high. Remove chicken from marinade, letting excess drip off. Bake for 25–30 minutes or grill for 5–6 minutes per side until golden and cooked through. Let rest before serving.
