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This bright and zesty mojo marinade is an easy way to give grilled chicken a vibrant, Cuban-inspired flare! Use your food processor to blend up lots of fresh orange, lime, and lemon with aromatics, then let the chicken soak it up before charring on the grill.
Growing up in South Florida gave me lots of exposure to some of the world’s best Cuban food. My go-to order? Definitely mojo chicken.
So I set out to create a homemade mojo marinade inspired by the classic Cuban dish I’ve enjoyed for 30+ years. This recipe is the result! It’s loaded with punchy brightness thanks to plenty of fresh citrus juice and zest, making every bite taste like Florida sunshine.
I like to cook my mojo chicken on the grill for extra smoky flavor and a delicious crispy char. It also makes for a quick dinner prep – 30 minutes or less of cooking time! Add an extra drizzle of citrusy mojo sauce and you’re good to go.
Why This Mojo Chicken Recipe Works
Some of my favorite things about this recipe are that…
- It’s unapologetically citrusy. My mojo chicken marinade is loaded with freshly squeezed orange, lime, and lemon juice, plus plenty of zest, for tons of bright and punchy flavor. Citrus is the signature flavor of any mojo chicken!
- Most of the prep is entirely hands-off! Whip the mojo marinade in your food processor then let the chicken soak it up for a few hours until you’re ready to cook.
- The grill makes it that much better. I love how the smoky char of the grill makes the bright flavors of the mojo marinade come alive.
What is Mojo Chicken?
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Cuban-style mojo chicken is known for its signature citrusy marinade/sauce! The classic ingredient is sour orange juice, which adds a juicy, mouth-puckering tanginess.
Here in Florida, the Cuban-style mojo chicken I commonly enjoy is made with a blend of fresh citrus (orange, lime, and lemon). When combined with onion, garlic, and spices, it makes a punchy marinade perfect for flavoring mild meat like chicken. I use the mixture as a marinade and also reserve some to serve as a sauce alongside the meal.
Key Ingredients
I like making mojo chicken with chicken halves that soak up the marinade and cook easily on the grill. You can easily cut a whole chicken in half by removing the spine and flattening the bird (like a spatchcock!). Separate the chicken at its breastbone to create two halves. If you prefer to use pre-cut chicken thighs, breasts, or legs, that works too!
For the mojo marinade, you will need:
- Lots of citrus. You’ll use the zest and juice of two whole oranges plus some limes and lemon. There’s no holding back on citrus here – it’s the signature element of any mojo marinade! Freshly squeezing your citrus is always best.
- Garlic and onion for aromatic punch.
- Dried herbs like oregano and cumin add more depth of flavor, along with some fresh cilantro.
How to Make a Mojo Marinade in 5 Minutes or Less
A zesty, aromatic marinade is the most essential part of any mojo chicken recipe! My version comes together super quickly using a food processor so it’s nice and smooth.
To make the mojo marinade, blend the orange and lime juice and zest, lemon juice, onion, garlic, oregano, cumin, olive oil, and S&P to create a juicy, mostly smooth mixture. Fold in the chopped cilantro and set ⅓ cup of the marinade aside – you’ll use it as a sauce later!
Mojo Marinade Prep Tip
Once you make the marinade, you can store it in your fridge for up to 4 days before you want to begin marinating your chicken. It’s also super freezer-friendly – store it in the freezer and it’ll last for up to 6 months!
Marinade the Chicken for Maximum Citrusy Flavor
Allowing the chicken to soak up all the juicy citrus and aromatics is an essential step that you can’t rush. Let it rest while you get on with your day!
You can marinate the chicken in either a baking dish or a ziplock bag, whichever you prefer. Be sure to let the mojo chicken rest in the fridge for at least 6 hours. I prefer to marinate the chicken in the morning so it’s ready by dinnertime.
Marinade Timing Tip
It’s important not to let the chicken marinate for more than 24 hours! The mojo marinade is super acidic and all that citrus juice can start to break down the chicken if it soaks for too long.
How to Grill Mojo Chicken
My favorite way to cook mojo chicken is on the grill! It adds an extra layer of smokiness that complements the bright citrus and makes the aromatics come alive. It’s the way I learned to love eating mojo chicken – straight off the flaming hot grill of a Cuban food truck in Miami.
Grilled mojo chicken also puts dinner on the table stat. It takes 30 minutes or less!
How to cook mojo chicken on your grill:
- Prep your grill by spritzing it with oil to prevent sticking. Then preheat the temperature to about 400 degrees F.
- Start cooking the chicken skin-side down. This creates deliciously crispy (never soggy!) chicken skin. After about 15 minutes, flip the chicken over. The skin side should have a beautiful browned sear.
- Cook the chicken through until it reaches an internal temperature of 165 degrees F. The best way to do this is by using an internal heatproof thermometer. Then you can keep an eye on the chicken’s temperature as it cooks. You can also remove the chicken from the grill and use an instant-read thermometer. Always read the temp from the thickest part of the chicken breast!
- Rest the chicken. This allows its juices to settle so it’s super tender when you cut into it.
Serving Suggestions
I love enjoying grilled mojo chicken with other classic Cuban-inspired sides! Try it with rice, black beans, or my Crispy Tostones. You can also mix it up and shred the mojo chicken to serve in tacos.
Whatever you choose, don’t forget to add a drizzle of the reserved mojo marinade. Doubling the mixture as a marinade and sauce makes every bite bright and fresh.
If you love this Grilled Mojo Chicken recipe, be sure to also check out my Slow Cooker Ropa Vieja and Mojo Beer Carnitas! They’re both super fun (though slightly less traditional!) takes on dishes I’ve also learned to love growing up here in Florida!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Grilled Mojo Chicken
Ingredients
- 1 Whole chicken (can also buy already butchered half chickens)
- 2 large oranges (zest from one of the oranges, and both juiced (1 cup))
- 2 limes (zest from 1 lime, and both juiced)
- 1 lemon (juiced)
- 1 Small yellow onion (peeled and quartered (or if using a large onion, use half))
- 1/2 cup chopped fresh cilantro
- 8 cloves garlic (peeled)
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 1/2 tsp kosher salt
- 1 1/2 tsp ground black pepper
- 1/4 cup olive oil
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Equipment
- 1 13×9 Baking dish
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Instructions
- To butcher a whole chicken into halves, start by placing the whole chicken breast side down on cutting board. Locate the spine and using kitchen shears, cut down the spine on either side to remove. Flip the chicken so it is now breast side up. Rotate the legs inward, so the thighs are now facing up. Take the palm of your hand and press hard in between the two breasts. Take your kitchen shears or use a knife and cut down the middle of the breast bone to separate the halves.
- In a food processor, add the marinade ingredient except for the cilantro: orange juice, orange zest, lime juice, lime zest, lemon juice, onion, garlic, oregano, cumin, salt, pepper, olive oil. Blend on high until ingredients are fully incorporated. Add chopped cilantro and stir with a spoon to mix in the cilantro. Set aside 1/3 cup of the marinade in an airtight container and refrigerate, you will use this later.
- In a high walled baking sheet or a casserole dish, place chicken halves inside. Pour marinade over the top and rub chicken entirely in the marinade. Cover and place in refrigerator to marinade minimum 6 hours, or for maximum flavor marinate overnight.
- Preheat grill to 400℉. If you have an internal heatproof thermometer, insert it into the top of the breast. Add chickens skin side down. Cook for 15 minutes skin side down to develop a sear. Using a spatula, slide it under the chicken to loosen the skin, then flip and cook for about 20 more minutes, depending on the size of your chicken. The internal temperature should be 165°F at the thickest part of the breast and thigh. Remove and allow the chicken to rest for 5 minutes.
- Serve the chicken with the extra mojo sauce alongside for dipping or you can drizzle directly over the chicken.
Notes
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Ensure your grill grates are pre-oiled to make sure the skin does not stick
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You can also marinate the chicken in a gallon zip lock bag, depending on size of your chicken.
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The chicken should not marinate over 24 hours or it will begin to break down and alter the meat.
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If making the marinade ahead, it can be stored in an airtight container for up to 4 days. You can also freeze the marinade up to 6 months.
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You can also use this recipe for pieces of chicken breasts, thighs, or legs as well.
