Mojo Chicken

Mojo Chicken is a beloved Cuban recipe that I always enjoy making. It’s one of those dishes that only needs an easy marinade, and then the oven does all the hard work for you.

The marinade is all about bright, citrusy goodness with a touch of garlic and oregano, and it makes the chicken so tender and juicy. I usually marinate it overnight to let all those flavors soak in. When it’s time to cook, it’s as easy as throwing it in the oven, and you’ll have a dish that’s full of flavor and perfect for any meal.

If you’ve been following GypsyPlate, you already know our love for Mojo Marinade, or Mojo Criollo. We have already made Mojo Pork and Pollo a la Plancha with this citrusy goodness. Now it’s time to make one of the easiest baked chicken dishes, which I tend to make when I see good oranges.

What is Mojo?

Mojo is a signature marinade in Cuba, pronounced “MO HO”. It’s a mix of citrus juices, fresh onion, garlic, herbs, and olive oil.

Every Cuban household has their own version. Some use olive oil, some don’t. I personally think olive oil helps keep the meat moist, especially with lean cuts.

Traditionally, Mojo uses sour oranges, similar to Seville oranges. Many Cubans in Florida have their own sour orange tree. If you can’t find them, don’t worry! You can still make delicious Mojo by mixing different citrus fruits. Use whatever citruses are available to you.

Ingredients Needed

• Chicken – I like to use bone-in, skin-on chicken thighs for this recipe. You can also use boneless, skinless chicken thighs or even drumsticks or quarters. Cooking time may vary slightly depending upon the cut of the chicken.
• For Mojo Marinade – Olive oil, orange juice, lime juice, lemon juice, garlic, dried oregano, salt, pepper, chopped onion, chopped cilantro.
• Orange and Onion – I cut them in rings.

How to Make Mojo Chicken

First, I mix up the marinade. In a bowl, I combine olive oil, orange juice, lime and lemon juice (or just one of them, depending on what I have). Then I add garlic, dried oregano, kosher salt, and black pepper. I also throw in some finely chopped onion and a bit of cilantro.

Next, I take my chicken thighs and place them in a plastic bag. I pour the marinade over the chicken, making sure to rub it all over the meat. I let it marinate in the fridge for at least a few hours, but overnight gives it even more flavor.

When I’m ready to cook, I pull the chicken out of the fridge and let it sit for about 30 minutes to come to room temperature and preheat the oven to 400°F. I arrange the chicken in a cast iron skillet, along with orange and red onion rings on top, and pour the remaining marinade over the chicken.

I bake the chicken for about 50 minutes to an hour, or until the its internal temperature reaches 190°F. If it starts to get too dark toward the end, I’ll cover it with foil to keep it from burning. Once it’s done, I let it rest for a few minutes before serving.

Alpana’s Tips

• Homemade Mojo: I always make my mojo marinade from scratch, no store-bought stuff for me! Using fresh ingredients like garlic, citrus juices and herbs makes a big difference in the flavor.
• Marinate overnight: If you have the time, marinating the chicken overnight really lets those flavors soak in. If not, at least a few hours will still result in tasty chicken.
• Room temperature chicken: I always take the chicken out of the fridge about 30 minutes before cooking. It helps it cook more evenly.
• Oven temperature: I make sure my oven is preheated to 400°F before putting the chicken in. This ensures a crispy skin and juicy meat.
• Cover if needed: If the chicken starts to brown too quickly, I cover it with foil toward the end to prevent it from burning.
• Let it rest: Once it’s done, I let the chicken rest for a few minutes before serving. It helps the juices redistribute and keeps it extra moist.

Can You Make Mojo Chicken in the Crockpot?

Yes, you can definitely make Mojo Chicken in the crockpot! Here’s how I would do it:

1. Just like the oven version, marinate the chicken thighs in the mojo marinade for at least a few hours or overnight in the fridge.
2. Place the chicken thighs into the crockpot, along with any marinade you have left. You can also add the onion and orange rings if you like for extra flavor.
3. Set the crockpot to cook on low for about 6-7 hours, or on high for about 3-4 hours, until the chicken is tender and the internal temperature reaches 190°F.
4. Optional: If you want a crispy skin, you can remove the chicken from the crockpot at the end of cooking, place it on a baking sheet, and broil it in the oven for a few minutes to get the skin crispy.

Grilled Mojo Chicken

In the summer time, I love to cook my Mojo chicken on the grill. That added level of smokiness really compliments the flavors of the marinade. Just follow these simple steps:

1. Marinate the chicken as usual.
2. Preheat one half of the grill on medium-high heat.
3. Place the chicken skin-side down and grill for 4-5 minutes, until it starts to get a nice char. If the grill starts to flare up, immediately move the chicken to the unlit side until the flames settle down. Flip and cook an additional 5 minutes.
4. Move the chicken the the unlit side of the grill, cover with the lid, and continue cooking for 30-40 minutes until the internal temperature of the thighs reaches 185-190°F. Flip the chicken several times while it cooks.
5. Remove to a plate a rest for 5 minutes before serving.

Serving Suggestions

I love to serve Mojo chicken along with Cuban Black Beans and rice. You can also throw in some Tostones or Maduros for a very special Cuban night.

Though it’s not traditional, I highly vouch for some crusty warm bread like my No Knead Bread with this Mojo Chicken to mop up that beautiful sauce, it’s great. Other options are over pearl couscous or orzo. I love how this ethnic dish goes well with these other everyday sides.

Making Mojo Chicken is one of those dishes that’s so full of flavor and super simple to prepare. The juicy, tender chicken paired with the bright, zesty marinade is a combo that never disappoints. Plus, it’s incredibly versatile when it comes to sides, making it perfect for any occasion. I hope you give it a try and enjoy it as much as I do!

Cuban Mojo Chicken, on our Gypsy Plate… enjoy!

More Latin Chicken Recipes:
Sudado de Pollo
Pollo Asado
Mexican Chicken Soup
Dominican Chicken Stew
Asopao de Pollo
Puerto Rican Chicken & Rice
Street Style Chicken Tacos

Cuban Mojo Chicken Recipe

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Mojo Chicken is a classic Cuban dish featuring a zesty garlic and citrus marinade that brings big time flavors.

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Ingredients

Mojo Marinade

• ¼ cup olive oil
• 1.5 cups orange juice
• ⅓ cup lime and lemon juice (you can use either, or a mix)
• 8 cloves garlic, finely minced
• 2 tsp dried oregano
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 medium onion, finely chopped
• 1 Tbsp cilantro, chopped

Mojo Chicken

• 6 bone-in skin-on chicken thighs
• 1 orange, cut into rings
• 1 small red onion cut into rings

Instructions

1. Mix all ingredients for Mojo marinade in a bowl.
2. In a plastic bag, pour the marinade over chicken thighs and mix well, rubbing it all over the chicken. Refrigerate and marinate overnight, or at least 4 hours.
3. When ready to cook, remove chicken from the fridge for at least 30 minutes to come to room temperature. Meanwhile, pre-heat the oven to 400°F.
4. Arrange the chicken thighs along with orange rings and onion rings in a baking dish or oven safe skillet (cast iron is a great choice). Pour the marinade all over the chicken.
5. Bake in the oven for 50 minutes to an hour, or until the internal temperature of the meat reaches 190°F. If towards the end the chicken starts to burn, you can cover it with foil.
6. Rest for a few minutes and serve with your preferred sides.

Notes

• Homemade Mojo: I always make my mojo marinade from scratch, no store-bought stuff for me! Using fresh ingredients like garlic, citrus juices and herbs makes a big difference in the flavor.
• Marinate overnight: If you have the time, marinating the chicken overnight really lets those flavors soak in. If not, at least a few hours will still result in tasty chicken.
• Room temperature chicken: I always take the chicken out of the fridge about 30 minutes before cooking. It helps it cook more evenly.
• Oven temperature: I make sure my oven is preheated to 400°F before putting the chicken in. This ensures a crispy skin and juicy meat.
• Cover if needed: If the chicken starts to brown too quickly, I cover it with foil toward the end to prevent it from burning.
• Let it rest: Once it’s done, I let the chicken rest for a few minutes before serving. It helps the juices redistribute and keeps it extra moist.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 421Total Fat 27gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 166mgSodium 649mgCarbohydrates 15gFiber 2gSugar 9gProtein 32g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.