Cuban Mojo Chicken Recipe 🍊🍗 — Zesty, Citrus-Garlic Marinated Dinner Favorite

This marinated, baked, Cuban Mojo chicken is so juicy and so tender. It’s the ultimate summer recipe that everyone in your family will love! Every single bite will be a flavor bomb explosion in your mouth. Top it off with a delicious pineapple-avocado salsa, made from super fresh ingredients, that make it the perfect side for this heavenly dish. Oh, and the best part? It’s really easy to make it!

Cuban Mojo Chicken is really easy to make. You make your marinade by adding all the Mojo Sauce ingredients to the blender. You then divide it into two halves. One half of this Mojo sauce will become your chicken marinade, and the other half will be the base for the pineapple-avocado salsa.

Once your chicken has marinated, you simply pop it in the oven with some onions and let it cook for 35 minutes, until golden brown. Meanwhile, le add to the remaining Mojo sauce some chopped avocado, pineapple, and cherry tomatoes to make the fresh pineapple-avocado salsa. That’s it! Easy peasy!

Traditionally, the base of the Cuban Mojo Chicken sauce is a mix of citrus juice, garlic, and olive oil. For this recipe, delicious fresh oranges were used, together with a combination of herbs. The outcome is SO GOOD.

If you haven’t tried marinating chicken in Mojo sauce, you are missing out. But we’ve got you covered! By marinating the chicken, you ensure that all these delicious flavors and aromas from the orange juice, herbs, and spices are infused into the chicken.

Ideally, you want to aim to marinate your chicken for three hours in the refrigerator. The more time you allow the chicken to marinate, the more intense and flavorful your chicken will be. You will need a bit of patience and to plan a little ahead, but trust me, it’s SO worth it! If you are running short on time, try to at least get a good 20 minutes.

Cuban Mojo Chicken!

This marinated, baked, Cuban Mojo chicken is so juicy and so tender. It’s the ultimate summer recipe that everyone in your family will love! Every single bite will be a flavor bomb explosion in your mouth. Top it off with a delicious pineapple-avocado salsa, made from super fresh ingredients, that makes it the perfect side for this heavenly dish. Oh, and the best part? It’s really easy to make it!

Cuban Mojo Chicken 🍊🍗

Juicy, citrus–garlic marinated chicken baked (or grilled) to golden perfection. Classic Cuban mojo flavor with a bright pineapple–avocado salsa. 🇨🇺

Prep: 15 mins (+ marinate 20 min–12 hrs)

Cook: 30–40 mins

Total: ~50–60 mins active

Yield: 4–6 servings

Ingredients

• 2.5–3 lbs chicken (thighs, drumsticks, or bone-in breasts)
• 1 medium onion, thick-sliced (for roasting)

Mojo Marinade

• 1/2 cup sour orange juice (naranja agria) or 1/3 cup fresh orange juice + 3 tbsp lime juice
• 6–8 cloves garlic
• 1/3 cup extra-virgin olive oil
• 2 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro (stems & leaves)
• Optional: pinch red pepper flakes

Pineapple–Avocado Salsa (optional)

• 1 cup fresh pineapple, small dice
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, quartered
• 2 tbsp red onion, minced
• 2 tbsp cilantro, chopped
• Reserved mojo (see Method)
• Pinch salt, to taste

Instructions (Oven)

1. Blend mojo: In a blender, add citrus juice, garlic, olive oil, salt, cumin, oregano, pepper, cilantro, and optional flakes; blend smooth. Divide in half: one half for marinade, one half reserved (clean container) for salsa—keep it separate from raw chicken.
2. Marinate: Pat the chicken dry. Toss with the marinade half; cover and refrigerate 3–12 hours (20–30 mins works in a pinch).
3. Roast: Heat oven to 425°F/220°C. Scatter onion slices on a rimmed sheet; top with chicken (shake off excess marinade). Roast 30–40 mins until deeply browned and internal temp reads 165°F/74°C (thighs/drums can go to 175°F for tenderness). Broil 1–2 mins if you want extra char.
4. Salsa: While baking, stir pineapple, avocado, tomatoes, red onion, cilantro, a few spoonfuls of the reserved mojo, and a pinch of salt.
5. Serve: Rest chicken 5–10 mins. Spoon pan juices over. Top with salsa. Great with rice, black beans, and tostones.

Grill Option

• Preheat grill to medium-high (400°F/205°C). Grill, covered, turning every 4–5 mins to avoid flare-ups, until 165–175°F, ~18–22 mins. Toss onions in a skillet or grill basket.

Tips

• Food safety: Only the reserved, untouched mojo goes in the salsa. Discard the marinade that touched raw chicken.
• Sour orange sub: 2 parts orange: 1 part lime approximates naranja agria.
• Extra juicy: Lightly score thick skin-on pieces so mojo penetrates.

Nutrition (per serving, 1/6 recipe)

~420 kcal • Protein 33g • Fat 26g • Carbs 9g (est.).

Cuban Mojo Chicken FAQ

What is sour orange, and what can I substitute?

Sour orange (naranja agria) is a tangy, slightly bitter citrus used in Cuban cooking. Substitute with 2 parts fresh orange juice to 1 part lime juice.

For how long should I marinate?

3–12 hours gives the best flavor. If rushed, 20–30 minutes still adds nice citrus–garlic notes.

Can I use boneless, skinless chicken?

Yes. Reduce cook time (breasts ~18–22 mins at 425°F; thighs ~20–25 mins). Pull at 160–165°F and rest.

Why split the mojo before marinating?

To keep a clean portion for the salsa or finishing drizzle. Never reuse marinade that contacted raw chicken.

 What sides go well with mojo chicken?

White rice, black beans, tostones, maduros, or a simple avocado salad.