mojo chicken

Did you know that the word “mojo” originates from West African spirituality, meaning a magical charm, and was later adopted into Cuban cuisine to describe a sauce that’s nothing short of enchanting? What if you could create that magic in your own kitchen with a marinade so vibrant and transformative that it makes ordinary chicken taste like a celebration? This mojo chicken recipe is your culinary spellbook, unlocking the secrets to impossibly juicy, flavorful chicken bursting with the bright, garlicky, citrusy notes of Cuban cooking. Forget dry, bland poultry—this method uses a simple, powerful mojo criollo to infuse every bite with zesty character.

This mojo chicken is more than a recipe; it’s a versatile technique. Whether you’re firing up the grill for a summer BBQ, roasting a tray for easy weeknights, or meal prepping protein-packed lunches, this garlic citrus marinade is your golden ticket. It requires just minutes to whisk together but delivers a flavor payoff that feels both exotic and comforting. Let’s dive into how this iconic marinade works and how you can use it to make the most memorably juicy chicken of your life.

Ingredients List

Authentic mojo chicken relies on the balance of sharp citrus, pungent garlic, and earthy herbs. Here’s how to build that magic potion.

For the Mojo Marinade:

• 1 cup fresh sour orange juice (or ½ cup lime juice + ½ cup orange juice)
• 8-10 large garlic cloves, minced (about ¼ cup)
• ½ cup fresh cilantro, finely chopped
• ⅓ cup fresh oregano leaves, finely chopped (or 1 tbsp dried)
• 1 tsp ground cumin
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ cup extra-virgin olive oil

For the Chicken:

• 3-4 lbs chicken (a mix of thighs and drumsticks, or 2 lbs boneless, skinless thighs/breasts)
• 1 large onion, sliced into rings (for roasting/grilling)
• Additional salt and pepper

Smart Substitutions:

• Citrus: No sour oranges? The 50/50 lime and regular orange blend is perfect. Grapefruit juice adds a wonderful bitter note.
• Herbs: No fresh oregano? Use 2 tsp dried. Replace cilantro with flat-leaf parsley for a different but still authentic green note.
• Oil: A neutral oil like avocado works, but olive oil adds fruitiness.
• Protein: This mojo is incredible on pork shoulder, shrimp, or even roasted cauliflower.

Timing

• Marinating Time: 2 hours (minimum) to 12 hours (optimal)
• Preparation Time: 15 minutes
• Cooking Time: 35 minutes (roasting) / 15 minutes (grilling)
• Total Active Time: 50 minutes

While the marinating time is flexible, the active work for this mojo chicken is just 15 minutes. Compared to many marinated dishes that require complex reductions or cooking of the sauce, this recipe is about passive infusion. The extended marinating is where the real “cooking” happens, as the acids and flavors penetrate deep into the meat, reducing active cooking mishaps by ensuring flavor in every bite, not just on the surface.

Step-by-Step Instructions

Step 1: Create the Magical Mojo

In a medium bowl, combine the fresh citrus juice, your mountain of minced garlic, chopped cilantro, chopped oregano, cumin, salt, and pepper. Whisk these together vigorously. Now, slowly drizzle in the olive oil while whisking constantly. This gradual addition helps create a loose emulsion, ensuring the oil carries the fat-soluble flavors of the herbs and garlic throughout the marinade. Taste it! It should be powerfully garlicky, bright, and herbaceous. This is the soul of your dish.

Step 2: Marinate for Maximum Impact

Place your chicken pieces in a large, non-reactive dish (glass or stainless steel) or a sturdy zip-top bag. Pour about ⅔ of the mojo marinade over the chicken, reserving the rest for basting and serving. Massage the marinade into every nook and cranny, under the skin if possible. Cover or seal and refrigerate. For bone-in chicken, marinate for at least 2 hours, but ideally 6-12 hours. For boneless, 1-4 hours is sufficient. The acid will start to tenderize the meat, and the flavors will migrate deep beneath the surface.

Step 3: Choose Your Cooking Method

For Roasting (Easy & Juicy): Preheat oven to 425°F (220°C). Arrange sliced onions in a baking dish as a bed. Place marinated chicken on top. Roast for 30-45 minutes (depending on cut/size), basting with reserved mojo halfway through, until golden and internal temperature reaches 165°F.
For Grilling (Smoky & Charred): Heat grill to medium-high. Remove chicken from marinade, letting excess drip off. Grill for 6-8 minutes per side, basting frequently, until cooked through with beautiful grill marks.

Step 4: Rest and Sauce

Once cooked, transfer the mojo chicken to a clean platter. Let it rest for 5-10 minutes. This is non-negotiable—it allows the juices to redistribute, guaranteeing moist meat. While it rests, you can gently warm the remaining reserved mojo (do not boil) to serve as a finishing sauce.

Step 5: Serve with the Mojo

Arrange the rested chicken on a platter. Drizzle with the warmed reserved mojo sauce. Garnish with extra fresh cilantro or oregano leaves. The double hit of mojo—from the marinade inside and the sauce on top—creates an unforgettable flavor experience.

Nutritional Information

Per Serving (based on 6 servings of bone-in, skin-on thighs):

Nutritional Highlights: This mojo chicken is an excellent source of lean protein. The fresh citrus juice provides a significant boost of Vitamin C, an antioxidant crucial for immune health. Using olive oil contributes heart-healthy monounsaturated fats. For a lighter version, use skinless chicken and reduce the oil in the marinade by half.

Healthier Alternatives for the Recipe

Enjoy the vibrant flavor while tailoring it to your dietary goals.

For a Leaner Dish:

• Use skinless, boneless chicken breasts or thighs.
• Reduce the olive oil in the marinade to ¼ cup and add ¼ cup low-sodium chicken broth for volume.
• Grill or air-fry instead of roasting with added oil.
• Serve with a large side of grilled vegetables or a fresh salad to balance the plate.

To Boost Fiber & Nutrients:

• Add 1 teaspoon of grated citrus zest (lime or orange) to the marinade for extra fiber and oils.
• Include 1 diced bell pepper or red onion in the roasting pan for added vegetables that cook in the mojo drippings.
• Serve over a bed of cauliflower rice mixed with black beans.

For Dietary Adaptations:

• Whole30/Paleo: Ensure no added sugar in citrus juice. The recipe is naturally compliant.
• Low-Sodium: Reduce or omit added salt, relying on the garlic, herbs, and citrus for flavor.
• Nut-Free/Dairy-Free: The recipe is naturally both.

Serving Suggestions

This chicken is incredibly versatile and pairs beautifully with classic Latin/Caribbian sides.

• The Classic Cuban Plate: Serve with white rice, black beans (frijoles negros), and sweet fried plantains (maduros). This is the traditional and perfect combination.
• For a Healthy Bowl: Flake the chicken over a bowl of cilantro-lime rice, black beans, corn, pico de gallo, and avocado.
• In Tacos or Burritos: Shred the cooked chicken and serve in warm tortillas with pickled onions, cabbage slaw, and a crema.
• Meal Prep Star: Portion cooked mojo chicken with rice and beans for ready-to-go lunches all week.

Common Mistakes to Avoid

• Marinating Too Long (Especially Boneless): The high acid content can actually “cook” the surface of the meat (ceviche-style), leading to a mushy, grainy texture. 12 hours for bone-in is great; 4 hours max for boneless, skinless cuts.
• Using Bottled Citrus Juice: The preservatives and lack of freshness in bottled juice will result in a flat, tinny marinade. Freshly squeezed citrus is non-negotiable for vibrant mojo chicken.
• Not Letting it Rest: Slicing or serving immediately causes all the flavorful juices to run out onto the cutting board, leaving drier meat. Patience is key.
• Boiling the Reserved Mojo: If warming the extra sauce, do so gently. Boiling will cook the raw garlic and herbs, changing their flavor from bright and pungent to bitter and dull.
• Skimping on Garlic: Garlic is not a suggestion here; it’s the foundation. Measure with your heart, but don’t use less than 8 large cloves.

Storing Tips for the Recipe

• Marinade: The plain mojo sauce (without chicken) can be stored in an airtight jar in the refrigerator for up to 1 week.
• Raw Marinated Chicken: Cook within 24 hours of marinating for food safety and optimal texture.
• Cooked Chicken: Store in an airtight container in the refrigerator for up to 4 days. The flavor remains excellent.
• Freezing: You can freeze cooked, shredded mojo chicken for up to 2 months. Thaw in the refrigerator. The texture may be slightly drier upon reheating.
• Reheating: Reheat gently in a skillet with a splash of water or broth to keep it moist, or in the microwave covered with a damp paper towel.

Conclusion

This mojo chicken recipe delivers incredibly juicy, flavorful meat with a vibrant garlic-citrus marinade. It’s a simple, versatile technique perfect for grilling, roasting, and meal prep, bringing a taste of the tropics to any table.

Ready to work some kitchen magic? Try this mojo chicken recipe and share your favorite way to serve it in the comments below! Don’t forget to subscribe for more easy, flavor-packed recipes that turn everyday ingredients into extraordinary meals.

FAQs

What does “mojo” taste like?
Authentic mojo criollo tastes powerfully of garlic and fresh citrus (sour orange or lime), with background notes of earthy cumin and fresh herbs like oregano and cilantro. It’s bright, pungent, and savory, not creamy or sweet.

Can I use bottled minced garlic?
You can in a pinch, but the flavor will be less potent and vibrant. Freshly minced garlic is highly recommended for the best, most authentic mojo chicken experience.

How can I make this in an air fryer?
Absolutely! Marinate as directed. Place chicken in the air fryer basket in a single layer. Cook at 375°F (190°C) for 12-18 minutes (depending on size), flipping halfway, until internal temperature reaches 165°F.

Is there a substitute for sour orange juice?
The best substitute is a 50/50 blend of fresh lime juice and fresh orange juice. This closely mimics the bitter, sweet, and sour notes of true sour orange (naranja agria).

Can I use this mojo as a finishing sauce without marinating?
Yes! Simply prepare the mojo and simmer it gently for 5 minutes to mellow the raw garlic slightly. You can then drizzle it over simply grilled or roasted chicken, pork, or fish.

mojo chicken

Print Recipe

 

Experience the magic of authentic Cuban cuisine with this Mojo Chicken recipe! Featuring a vibrant garlic-citrus marinade called mojo criollo, this dish delivers impossibly juicy, flavorful chicken that tastes like a celebration. With just 15 minutes of prep and a simple marinade of fresh citrus, abundant garlic, and aromatic herbs, you’ll create restaurant-quality results perfect for grilling, roasting, or meal prep. This versatile recipe works beautifully with any chicken cut and brings the bright, zesty flavors of the tropics to your table!

• Total Time: 50 minutes
• Yield: 6 servings

Ingredients

For the Mojo Marinade:

• 1 cup fresh sour orange juice (or ½ cup lime juice + ½ cup orange juice)
• 8-10 large garlic cloves, minced (about ¼ cup)
• ½ cup fresh cilantro, finely chopped
• ⅓ cup fresh oregano leaves, finely chopped (or 1 tablespoon dried oregano)
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup extra-virgin olive oil

For the Chicken:

• 3-4 lbs chicken (mix of thighs and drumsticks, or 2 lbs boneless, skinless thighs/breasts)
• 1 large onion, sliced into rings (for roasting/grilling)
• Additional salt and pepper to taste

Instructions

Step 1: Create the Mojo Marinade In a medium bowl, combine fresh citrus juice, minced garlic, chopped cilantro, chopped oregano, cumin, salt, and pepper. Whisk vigorously. Slowly drizzle in olive oil while whisking constantly to create a loose emulsion. The marinade should be powerfully garlicky, bright, and herbaceous.

Step 2: Marinate the Chicken Place chicken pieces in a large, non-reactive dish (glass or stainless steel) or sturdy zip-top bag. Pour about ⅔ of the mojo marinade over the chicken, reserving the rest for basting and serving. Massage marinade into every piece, under the skin if possible. Cover or seal and refrigerate. For bone-in chicken, marinate 2-12 hours (6-12 hours ideal). For boneless, marinate 1-4 hours.

Step 3: Choose Your Cooking Method

FOR ROASTING: Preheat oven to 425°F (220°C). Arrange sliced onions in a baking dish as a bed. Place marinated chicken on top. Roast for 30-45 minutes (depending on cut/size), basting with reserved mojo halfway through, until golden and internal temperature reaches 165°F.

FOR GRILLING: Heat grill to medium-high. Remove chicken from marinade, letting excess drip off. Grill for 6-8 minutes per side, basting frequently with reserved mojo, until cooked through with beautiful grill marks and internal temperature reaches 165°F.

Step 4: Rest the Chicken Transfer cooked chicken to a clean platter. Let rest for 5-10 minutes to allow juices to redistribute throughout the meat.

Step 5: Serve with Mojo Sauce While chicken rests, gently warm the remaining reserved mojo (do not boil). Arrange rested chicken on a platter and drizzle with warmed mojo sauce. Garnish with extra fresh cilantro or oregano leaves.

Notes

• Sour Orange Substitute: No sour oranges (naranja agria)? Use a 50/50 blend of fresh lime juice and fresh orange juice for authentic flavor. Grapefruit juice adds a wonderful bitter note.
• Fresh Citrus Only: Do NOT use bottled citrus juice—it creates a flat, tinny marinade. Freshly squeezed juice is essential for vibrant mojo.
• Don’t Over-Marinate: The high acid content can make meat mushy. Maximum 12 hours for bone-in, 4 hours for boneless cuts.
• Garlic is Essential: Don’t skimp! Use at least 8 large cloves. Fresh minced garlic is highly recommended over jarred.
• Herb Substitutes: No fresh oregano? Use 2 teaspoons dried. Replace cilantro with flat-leaf parsley.
• Resting is Critical: Let chicken rest 5-10 minutes before serving or juices will run out, leaving dry meat.
• Don’t Boil Reserved Mojo: Warm gently—boiling cooks the raw garlic and makes it bitter.
• Air Fryer Method: Marinate as directed. Cook at 375°F for 12-18 minutes, flipping halfway, until internal temp reaches 165°F.
• Other Proteins: This mojo works beautifully on pork shoulder, shrimp, fish, or roasted cauliflower.
• Make Ahead: Mojo sauce (without chicken) stores in refrigerator for up to 1 week.
• Whole30/Paleo: Recipe is naturally compliant—just ensure no added sugar in juice.

• Author: By juicymeatrecipes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Cuban
• Diet: High Protein