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Cuban Mojo Chicken Recipe

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4.3 from 11 reviews

This Cuban Mojo Chicken recipe features juicy boneless, skinless chicken thighs marinated in a vibrant, citrusy orange and lime mojo sauce. The marinade doubles as a flavorful drizzling sauce when reduced, enhancing the grilled chicken's smoky and tangy profile. Perfect for an easy, delicious dinner with a taste of Cuban cuisine.

Ingredients

Mojo Marinade

  • 6 cloves garlic, peeled
  • 1 medium shallot, roughly chopped
  • 1 teaspoon kosher salt
  • 1 lime, zested (approximately 2 teaspoons grated lime zest)
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper
  • ½ cup orange juice
  • ⅓ cup freshly squeezed lime juice
  • ⅓ cup extra virgin olive oil
  • 3 pounds boneless, skinless chicken thighs

Instructions

  1. Prepare the Marinade: In a high-powered blender, combine garlic, shallot, kosher salt, lime zest, ground cumin, dried oregano, black pepper, orange juice, lime juice, and olive oil. Blend until the mixture is smooth and well combined.
  2. Reserve Sauce Portion: Pour ⅓ cup of the blended marinade into a small bowl and set aside for later use as a dipping and drizzling sauce.
  3. Marinate the Chicken: Add the chicken thighs to the remaining marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, or up to 24 hours for more intense flavor.
  4. Preheat Grill: Heat the grill to medium-high. Lightly oil the grill grates to prevent sticking.
  5. Grill the Chicken: Place the marinated chicken thighs on the grill. Allow them to char for 30-60 seconds, then reduce the grill heat to medium-low. Continue grilling for 10 to 15 minutes more, turning every 5 to 7 minutes, until the internal temperature reaches at least 165°F, ensuring the chicken is fully cooked and juicy.
  6. Reduce Reserved Sauce: While the chicken grills, pour the reserved ⅓ cup marinade into a non-stick skillet. Heat over medium-high heat and cook for 3 to 5 minutes, stirring frequently until the sauce thickens slightly.
  7. Serve: Remove the chicken from the grill and drizzle the reduced sauce over the top. Serve immediately to enjoy the full flavor of the Cuban Mojo Chicken.

Notes

  • Use a meat thermometer to ensure chicken reaches the safe internal temperature for thighs (165°F).
  • Marinating longer (up to 24 hours) intensifies the flavors but avoid marinating beyond 24 hours to maintain texture.
  • This recipe works well with chicken breasts, but adjust grilling time accordingly (150-155°F internal temperature).
  • Lightly oiling the grill grates prevents the chicken from sticking and helps achieve beautiful grill marks.
  • The reduced marinade sauce adds a concentrated citrus flavor and can also be used as a dipping sauce.

Find it online: https://dishcooks.com/cuban-mojo-chicken-recipe/