Oh, you absolutely HAVE to try this! Sometimes the best dinners sound complicated, but they’re secretly a total breeze, and that’s exactly the case with this Simple Mojo Chicken. If you’ve ever dreamed of capturing that bright, zestful kick of Cuban flavor in your own kitchen without a huge ingredient list, well, you’ve found your recipe. Seriously, this citrus marinade changed my weeknight routine!
This isn’t one of those fussy recipes, either. We are talking about the most straightforward, unbelievably authentic way to make fantastic Mojo Chicken. Just dump the ingredients together, let the citrus do its magic, and you’re practically done. It’s my go-to when I need dinner to taste like a vacation without any fuss.
Why This Simple Mojo Chicken Recipe Works So Well
You might look at that ingredient list and think, ‘That’s it?’ That’s the beauty of it! The mojo marinade works like a charm because of the high acidity from the citrus juice. That tang is what tenderizes the chicken way down deep, meaning you get unbelievably juicy results even if you forget to marinate it for the full twelve hours.
Honestly, this recipe is my champion for weeknights because it checks all the boxes that messy cooking usually fails:
- It takes about fifteen minutes of actual work—the rest is waiting time.
- The flavor is deep and bright thanks to the garlic and oregano soaking in overnight.
- Plus, it’s totally flexible. You can throw it on the grill or tuck it into the oven; it’s fantastic either way. If you liked this simple flavor profile, you should check out my guide for Chicken Marbella, which uses a similar bright marinade concept. Trust me, the simplicity here is the secret weapon!
Essential Ingredients for Authentic Mojo Chicken
Getting this Mojo Chicken right is all about trusting the few, powerful ingredients in this citrus marinade. You don’t need twenty spices! You just need the right core elements. The marinade base is what gets the party started, so pay attention to the liquids and the aromatics.
Here is what you’ll need for the marinade—don’t skimp on the quality of the olive oil, either; it really comes through:
- Two pounds of chicken pieces (I love using thighs because they stay juicier, but breasts work fine).
- The star: Half a cup of sour orange juice.
- A quarter cup of olive oil.
- Four hearty cloves of garlic, minced super fine.
- One teaspoon each of ground cumin and dried oregano.
- Just half a teaspoon of salt and a tiny pinch of black pepper.
Ingredient Notes and Substitutions for Mojo Chicken
Okay, let’s talk about the sour orange juice because that’s usually the hardest part! If you can’t find true sour oranges—and let’s be real, most of us can’t—don’t sweat it. Mix it up yourself! Take one-quarter cup of regular orange juice and mix it with one-quarter cup of fresh lime juice. That combination hits the sour/sweet citrus notes perfectly. That ratio is crucial for success!
Also, if you happen to have some pork shoulder that needs an adventure, this exact marinade works like a charm on pork too. It gives grilled pork chops an amazing zing.
Step-by-Step Instructions for Perfect Mojo Chicken
Alright, now that we have our powerhouse ingredients ready, let’s get this flavorful Mojo Chicken marinating! The actual prep work is quick, maybe ten minutes max, but the resting time is non-negotiable if you want that deep, savory flavor. I always mix up the marinade the night before. If you’re looking for another amazing chicken experience you can prep ahead, you should check out this recipe for juicy honey garlic chicken thighs—it’s a different flavor, but the prep method is similar!
Marinating Your Mojo Chicken for Maximum Flavor
First things first: mix up your liquid ingredients—the juices, the oil, the minced garlic, and all those lovely dried spices—in a bowl until they are totally incorporated. Now, here’s an important tip from my kitchen: whatever you use to hold the chicken while it marinates, make sure it’s non-metal! I love using a heavy-duty zipper bag; you can massage the marinade all over the chicken easily and then just toss the whole bag into the fridge. If using a bowl, make sure it’s glass or ceramic. We don’t want any funny reactions with the citrus acid!
Cover that up and let it sit. You absolutely need at least two hours, but honey, if you can plan ahead, let it go overnight. That extra time lets the cumin and oregano really sink into the meat. When I wake up to the smell of that citrus marinade, I know the day is going to be good!
Cooking Methods: Baking vs. Grilling Your Mojo Chicken
When it’s time to cook, you have options, which is why I love this recipe! If the weather is rough or you’re short on time, preheat your oven to a nice hot 400 degrees Fahrenheit. Pop the chicken on a baking sheet and let it roast for about 30 to 40 minutes. It gets beautifully browned on top!
Or, if it’s picnic time, fire up that grill! You want medium-high heat. Just be sure to let any excess marinade drip off before it hits the grates, and for goodness sake, discard the marinade left in the bag—we aren’t double-dipping old marinade! Whichever method you choose, always, always pull the chicken when it hits that safe 165 degrees Fahrenheit internally. You can check with a good thermometer, and those juices should run totally clear when you slice into it. That’s how you know it’s perfectly cooked and safe!
Tips for the Best Ever Mojo Chicken
Even though this recipe is super easy, a couple of little tricks will take your Mojo Chicken from good to absolutely unforgettable. My biggest piece of advice is about the chicken cut itself. If you aren’t strictly using breasts, definitely go for bone-in chicken pieces if you can find them! The bone adds flavor and actually helps insulate the meat, which keeps things much juicier during that last bit of cooking.
Another thing I learned the hard way: always let your chicken rest! After pulling it off the grill or out of the oven, let it sit on a cutting board, loosely tented with foil, for at least five minutes. That resting time lets all those wonderful citrus juices redistribute instead of running out onto your plate when you slice it. It’s hard to wait, but it’s worth it!
If you happened to be gifted some actual sour oranges and ended up with extra zest from making that homemade juice mix, don’t throw it away! Zest brings such amazing aromatic oils. You can always incorporate that zest into a rub next time, or maybe stir it into some roasted potatoes. For more great ways to get fantastic flavor out of your chicken, check out my tips for garlic herb roasted chicken—different flavors, same focus on maximum flavor!
Serving Suggestions for Your Flavorful Mojo Chicken
So, you’ve got this wonderfully tangy, juicy Mojo Chicken—what goes next to it on the plate? You can lean into the Cuban roots, and honestly, you can’t go wrong with tradition. I always try to serve mine alongside some fluffy white rice and a big helping of black beans. That’s the classic combo right there!
For something a little crunchier and sweeter, you absolutely need some tostones (that’s twice-fried plantains) or maybe some sweet maduros if you’re feeling decadent. But hey, if you’re serving this during a weekend barbecue and want to mix it up, this bright chicken pairs surprisingly well with a slice of my ultimate homemade cornbread. It’s totally non-traditional, but wow, the flavors just sing together!
Storing and Reheating Leftover Mojo Chicken
There’s rarely any Mojo Chicken left over because it’s just too good, but when there is, you can absolutely save it! Keep any cooled leftovers in an airtight container right in the fridge. I find it stays perfectly good and safe for about three to four days after cooking.
Now, for reheating—this is where most people go wrong! Microwaving dries out citrus-marinated meat in seconds. To keep that melt-in-your-mouth juiciness, I like to reheat it low and slow. Either toss it into a pan with just a tablespoon of water or chicken broth to steam it slightly, or wrap the pieces loosely in foil and pop them back into a low oven (about 300 degrees) until warmed through. You want to gently wake those flavors back up, not blast them dry!
Frequently Asked Questions About Mojo Chicken
You know the drill! Once you start cooking with a new reliable recipe like this Mojo Chicken, your questions always pop up. I’ve gathered a few of the things folks ask me most often about getting the marinade just right and what to expect from the flavor profile. If you need even more flavor inspiration after trying this style, maybe you’ll enjoy my recipe for Piri Piri Chicken, which brings a different kind of heat!
Can I make the Mojo Chicken marinade ahead of time?
Absolutely you can! In fact, I often recommend it! The marinade is actually better if it sits for maybe 24 hours in the fridge before you even put the chicken in it. It lets those dried spices bloom and marry together. When you mix your marinade the day before, just keep it covered in the fridge. Then, when you’re ready to use it the next day, pour it over your chicken and let *that* steep for your preferred time. It’s a fantastic way to front-load your weeknight cooking!
Is Mojo Chicken spicy?
That’s a common question, and the answer is usually no, not spicy at all! This Cuban-style marinade is all about savory, earthy, and bright tangy notes from the garlic, cumin, oregano, and citrus. We aren’t adding any chili peppers here, so unless you sprinkle on some crushed red pepper flakes yourself or serve it with a very spicy hot sauce, you should expect a zesty, tangy, garlicky flavor profile, not heat. It’s delicious and approachable for everyone!
Estimated Nutritional Data for Mojo Chicken
Now, I’m not a nutritionist, so please take these numbers with a grain of salt—literally, maybe skip that extra pinch of salt if you are watching your sodium intake! These figures are just my best estimate based on using standard chicken thighs, which is what I prefer for this recipe.
Here’s a rough idea of what you’re looking at per serving:
- Calories: About 350
- Protein: A whopping 38 grams!
- Fat: Roughly 20 grams (don’t forget that olive oil helps here)
- Carbohydrates: Very low, just 3 grams.
Remember, if you switch to skinless, boneless chicken breasts, those fat and calorie numbers are going to drop significantly. It’s all about what cut you choose for your perfect batch of Mojo Chicken!
Share Your Simple Mojo Chicken Experience
I truly love hearing how you bring this Simple Mojo Chicken recipe to life in your own kitchen! Did you stick to the oven, or did you brave the grill for that smoky flavor? Don’t be shy—leave a star rating below and tell me how long you managed to let that amazing citrus marinade really sink in.
If you snapped a photo of your final plate, I’d be thrilled if you shared it with me! Seriously, seeing what you all cook up makes my day. Feel free to reach out through my contact page if you have any specific feedback or just want to say hello!
Print
Simple Mojo Chicken
- Total Time: 2 hr 55 min
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A straightforward recipe for chicken marinated in traditional Cuban mojo sauce.
Ingredients
- 2 lbs chicken pieces (thighs or breasts)
- 1/2 cup sour orange juice (or mix 1/4 cup orange juice and 1/4 cup lime juice)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a bowl, combine the sour orange juice, olive oil, minced garlic, cumin, oregano, salt, and pepper. Mix well.
- Place the chicken pieces in a sealable bag or non-reactive dish. Pour the marinade over the chicken, making sure all pieces are coated.
- Refrigerate the chicken for at least 2 hours, or preferably overnight for deeper flavor.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) or prepare your grill.
- Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
- Bake the chicken for 30 to 40 minutes, or grill until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the juices run clear.
- Let the chicken rest for 5 minutes before serving.
Notes
- If you do not have sour oranges, use the orange and lime juice combination specified in the ingredients.
- You can use this marinade for pork as well.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking or Grilling
- Cuisine: Cuban
Nutrition
- Serving Size: 1 piece chicken
- Calories: 350
- Sugar: 2
- Sodium: 350
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 38
- Cholesterol: 110
Keywords: Mojo Chicken, Cuban chicken, citrus marinade, baked chicken, grilled chicken