This Cuban Mojo Chicken delivers the iconic balance of sharp garlic, fragrant oregano, and zesty citrus that makes Cuban mojo unforgettable. The marinade penetrates deep for juicy, tender meat with crispy skin. It’s a simple, high-reward dish perfect for grilling or roasting.

If you're looking for the perfect Cuban Mojo Chicken, you're in the right place. Whether you love Chicken Breast Recipes or want to explore our Chicken Thigh Recipes collection, we've got you covered.

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Why You’ll Love This Cuban Mojo Chicken

• Explosive flavor: Garlic, herb, and citrus soak deep into every bite.
• Juicy & tender: Acidic citrus gently breaks down the meat.
• Simple prep: Blend the marinade, then let the oven or grill work.
• Amazing aroma: Fills your kitchen with roasting garlic and citrus.

Ingredients & Tools

• 1.5 kg chicken thighs and drumsticks (bone-in, skin-on)
• 1 head garlic, cloves peeled (about 10-12 cloves)
• 120 ml fresh sour orange juice (or 60 ml orange juice + 60 ml lime juice)
• 60 ml fresh lime juice
• 60 ml extra virgin olive oil
• 1 large handful fresh cilantro, roughly chopped
• 1 large handful fresh oregano leaves (or 2 tsp dried)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 small white onion, roughly chopped
• 1 tsp salt, plus more for seasoning
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional, for color)

Tools: Blender or food processor, large bowl or zip-top bag for marinating, baking sheet (if roasting) or grill

Notes: Don’t use bottled citrus juice—fresh is essential. Bone-in, skin-on chicken stays juicier and gets wonderfully crispy.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes (plus 4+ hours marinating) | Cook Time: 35-40 minutes | Total Time: 50-55 minutes (plus marinating)

Before You Start: Tips & Ingredient Notes

• What is “sour orange” juice? It’s a key ingredient in traditional Cuban mojo, but it can be hard to find. A perfect and easy substitute is a 50/50 mix of fresh orange juice and fresh lime juice. This replicates the unique sweet-tart flavor profile beautifully.
• Don’t rush the marinade. I know, waiting is the hardest part. But for the mojo to truly work its magic and tenderize the chicken, you really need at least 4 hours, and ideally overnight. The difference in flavor penetration is honestly night and day.
• Use a whole head of garlic. It might seem like a lot, but trust me. The sharpness of raw garlic mellows beautifully as it cooks, transforming into a sweet, nutty, and deeply aromatic flavor that forms the backbone of the dish.
• Bone-in, skin-on is the way to go. I promise, it’s worth it. The bone acts as a heat conductor, cooking the meat more evenly and keeping it incredibly juicy. The skin? It gets fantastically crispy and soaks up the marinade like a dream.

How to Make Cuban Mojo Chicken

Storage & Freshness Guide

• Fridge: Store cooked chicken in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed bag for up to 3 months; thaw in fridge before reheating.
• Reviving: Reheat in a 350°F oven or air fryer to maintain crispness; splash with reserved mojo.

Serving Suggestions

Complementary Dishes

• White Rice and Black Beans (Moros y Cristianos) — The ultimate pairing. The fluffy rice and savory beans are the perfect canvas to soak up all that incredible mojo sauce from the chicken.
• Fried Sweet Plantains (Maduros) — Their caramelized sweetness provides a beautiful contrast to the tangy, garlicky chicken, creating a perfect balance of flavors on your plate.
• A Simple Avocado Salad — Just sliced avocado, red onion, and a squeeze of lime. The cool, creamy avocado cuts through the richness of the dish beautifully.

Drinks

• A Classic Mojito — It’s a match made in heaven. The mint and lime in the cocktail echo the fresh notes in the mojo, making the whole meal feel like a tropical celebration.
• Ice-Cold Mexican Lager — A crisp, light beer is fantastic for washing down the robust garlic and citrus flavors without overpowering them.

Something Sweet

• Tres Leches Cake — You can’t go wrong. The rich, moist sponge cake is a decadent and traditional way to finish a Cuban-inspired feast.
• Coconut Flan — Its smooth, creamy texture and subtle sweetness are the perfect, light finale after a meal full of big, bold flavors.

Top Mistakes to Avoid

• Mistake: Skipping the marinating time. I’ve been tempted to rush it before, and the result is chicken that tastes seasoned only on the surface. The marinade needs time to work its way in, tenderize the meat, and develop a deep, complex flavor.
• Mistake: Using jarred minced garlic. The flavor is just not the same—it can be bitter and lacks the pungent, aromatic quality of fresh garlic cloves. Peeling a head of garlic is a little effort for a massive payoff in taste.
• Mistake: Pouring all the marinade on the raw chicken. Always reserve a portion of the *fresh*, untouched marinade for basting and serving. The marinade that touched the raw chicken should be discarded for food safety, so having a clean batch set aside is crucial.
• Mistake: Not letting the chicken rest after cooking. If you cut into it straight from the heat, all those precious juices will run out onto the cutting board, leaving you with drier meat. A short rest makes all the difference.

Expert Tips

• Tip: Get under the skin. When you’re massaging the marinade in, gently loosen the chicken skin with your fingers and rub the mojo directly onto the meat. This creates a flavor tunnel and helps the skin get extra crispy as it renders.
• Tip: Char a lime for garnish. While your chicken is resting, throw a halved lime cut-side down on your hot grill or in a skillet for a minute until caramelized. Squeezing this over the chicken right before serving adds a incredible smoky-sweet acidity.
• Tip: Make a double batch of mojo. The sauce is so versatile! Any extra can be stored in the fridge for a week. Use it on pork, as a salad dressing, or drizzled over roasted vegetables. It’s a flavor powerhouse.
• Tip: Use the broiler for a final crisp. If you’re roasting and feel the skin isn’t quite crispy enough, pop the chicken under the broiler for the last 1-2 minutes of cooking. Watch it like a hawk—it can go from golden to burnt very quickly!

FAQs

Can I use boneless, skinless chicken breasts?
You absolutely can, but you’ll need to adjust the cooking time significantly as they will cook much faster. The risk is that they can dry out more easily than the dark meat. If you go this route, I’d recommend pounding them to an even thickness for uniform cooking and marinating for no more than 2-4 hours, as the acid can start to make the texture a bit mushy if left too long.

How long does the marinated chicken last in the fridge?
Once the chicken is coated in the marinade, it’s safe in the refrigerator for up to 2 days. After that, the texture can start to break down due to the acidity. For the best results, aim to cook it within 24 hours. If you need to wait longer, you can freeze the chicken in the marinade for up to 3 months—just thaw it completely in the fridge before cooking.

Can I make the mojo marinade ahead of time?
Yes, and it’s a great time-saver! The mojo sauce can be blended and stored in an airtight container in the refrigerator for 2-3 days before you use it. The flavors actually meld and improve over time. Just give it a good shake or stir before pouring it over your chicken.

My marinade is very acidic. Will it “cook” the chicken like ceviche?
It’s a great question. The acid will denature the proteins on the very surface, giving the exterior a firmer, opaque look (a process called “denaturing”), but it won’t actually cook the chicken to a safe temperature. You still must apply heat to fully cook the chicken through and make it safe to eat.

What’s the best way to reheat leftovers?
To keep the chicken from drying out, avoid the microwave. Instead, reheat it gently in a 175°C (350°F) oven for about 10-15 minutes, or until warmed through. You can also use an air fryer for a few minutes to help re-crisp the skin. A little splash of the reserved mojo sauce when reheating can help bring back the fresh flavors.