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Juicy Grilled Mojo Chicken with Citrus Marinade

mojo chicken

 

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.

Find it online: https://juicymeatrecipes.com/mojo-chicken/