Packed with tangy citrus and bold garlic flavor, this Grilled Mojo Chicken is inspired by the vibrant flavors of Cuban cuisine. The mojo criollo marinade is made with a carefully tested blend of orange, lime, lemon, and grapefruit juices that tenderize the chicken while infusing it with bright, tangy flavor before it’s grilled or baked to golden perfection. Whether you’re making an easy family dinner or hosting a Fourth of July cookout, this flavor-packed chicken is sure to be the star of the meal.
Grilled Chicken Comes To Life With Mojo Criollo
Cuban mojo chicken is on the menu this summer! It all starts with bone-in chicken that bathes in a super citrusy, super garlicky marinade, then grills up juicy and fall-off-the-bone tender.
The deeply-savory marinade does double duty as we also use it for drizzling over the cooked chicken filling every bite with its intoxicating flavors.
In the summertime, grilling is always my cooking method of choice for mojo chicken. If done right, the chicken comes off the grill smoky and lightly charred with perfectly cooked meat. But if grilling isn’t an option, this mojo chicken is just as fabulous baked in the oven (instructions included!).
If you love a pungent chimichurri, you will love this mojo marinade which is also delicious with boneless chicken thighs, chicken breasts, and even steaks.
Good To Know
This post includes very detailed instructions on how to grill bone-in chicken that won’t stick or burn so that even if you’re new to grilling, you will have excellent results! However, this recipe also works beautifully with boneless chicken thighs, chicken breasts, and even pork or steak. Just adjust the cooking time as needed.
What Is Mojo?
Mojo, not be confused with Mo-JOE, is pronounced Mo-HOH, and a staple condiment in Cuban cuisine and other Caribbean and Latin American countries. Traditionally made with fresh citrus juice, a lot of garlic, cumin, oregano, and olive oil, mojo is delicious as a marinade for meat or as a sauce spooned over plantains, or other starchy tropical vegetables. Growing up in the Dominican Republic, citrus-based marinades were a constant in our kitchen, so dishes like this always feel familiar and comforting to me.
A traditional Cuban mojo relies on two key ingredients: plenty of garlic and the juice of sour oranges. Since sour oranges are difficult to find, I recreate that signature tangy flavor with a blend of orange, lime, lemon, and grapefruit juices. To me, this combination very closely replicates the slightly bitter, yet beautifully balanced flavor that makes mojo criollo so irresistible.
Important Notes On The Ingredients
- Chicken: For this recipe, I use bone-in chicken legs because they’re perfect for both grilling and baking. They stay incredibly juicy, and the meat becomes wonderfully tender after marinating. Bone-in chicken does require at least 1 hour in the marinade and takes about 45 minutes to cook. If you’d like to get dinner on the table a little faster, boneless chicken thighs or butterflied chicken breasts are excellent alternatives.
- Garlic: Mojo is unapologetically garlicky, and this recipe stays true to tradition with a whopping 8 cloves. I know that sounds like a lot, but it’s what gives mojo its signature bold flavor.
- Naranja Agria (bitter orange) substitution: Traditional Cuban mojo criollo is made with the juice of naranja agria, an aggressively sour orange that is closer in acidic pungency to a lime than a sweet orange. While the bitter orange is the foundation of a mojo sauce, it is very hard to find unless you live in the Caribbean or certain parts of Latin America. After testing countless citrus combinations, I found that a blend of orange, lime, lemon, and grapefruit juices comes closest to recreating the bitter complexity of the naranja agria.
- Mojo marinade: Aside from the garlic and citrus juices, all you’ll need is a small onion, olive oil, ground cumin, and dried oregano. You can pound the garlic and onion into a paste using a mortar and pestle, but I find a food processor much quicker and easier. Half of the marinade is reserved before adding the chicken and later spooned over the cooked chicken for an extra burst of flavor.
- Seasoning for chicken: Just before grilling (or baking), I like to drizzle the chicken with a little more olive oil and season it with garlic powder, onion powder, and a few extra pinches of salt and pepper. This helps the chicken develop a beautifully golden exterior while adding another layer of flavor.
- Sautéed onion rings: This is totally optional but Cubans love to serve mojo chicken, with sautéed onions. You can grill them if you wish but after losing so many through the grates, I find it easy to just give them a quick sauté in a frying pan.
- Cilantro: Cilantro isn’t traditional in mojo sauce, but I like to sprinkle a little over the finished chicken for a pop of color and fresh flavor.
How To Make Grilled Mojo Chicken
Find the full recipe measurements and instructions in the recipe card at the bottom of this page.
- Make Mojo Marinade: Combine mojo ingredients in a food processor and blend just until almost smooth. Reserve a little less than half of the marinade and set aside.
- Marinate chicken: Place the chicken in a large non-reactive bowl, baking dish, or zip-loc bag and cover with remaining marinade. Cover and refrigerate for at least a few hours, or overnight.
- Grill chicken: Remove chicken from marinade and place on a clean large plate or baking sheet lined with parchment paper (for easy clean-up). Discard marinade and pat chicken dry. Drizzle the top of the chicken lightly with olive oil. Grill chicken until golden brown and an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 180 to 185ºF. (See section below for my tips on grilling bone-in chicken).
- To serve: Allow chicken to rest for 5 to 10 minutes, then serve with remaining mojo sauce.
Top Tips For The Best Mojo Chicken
Don’t skip the marinating time. The citrus not only infuses the chicken with bright, tangy flavor but also helps tenderize the meat, keeping it exceptionally juicy. For the best results, marinate the chicken for at least 2 hours and up to overnight. If you’re short on time, even 1 hour in the marinade will still add plenty of flavor. Just be sure not to marinate it for longer than 24 hours, or the citrus can begin to alter the texture of the meat.
If you prefer a milder garlic taste…simply simmer the reserved marinade (the portion you’ll drizzle over the cooked chicken) for a few minutes. This softens the raw garlic flavor while also thickening the sauce slightly.
How To Perfectly Grill Bone-In Chicken
I love grilling skin-on, bone-in meat because it stays incredibly moist and flavorful. The downside, is that it can also be a little tricky to get right. If you’re not careful, the skin can stick to the grates or burn before the meat has a chance to cook through. It took me years of experimenting to find a method that works every time, and now my chicken always comes off the grill with golden skin and juicy meat.
Here are my top tips for cooking skin-on, bone-in chicken on the grill:
Skip the glaze (or add it at the end). For this recipe, there’s no need to baste or glaze the chicken while it cooks. Instead, the reserved mojo marinade is spooned over the cooked chicken, adding plenty of fresh, bold flavor. If you’re making another recipe that calls for a glaze, wait until the last few minutes of cooking to brush it on so it doesn’t burn.
Clean and oil the grates. A clean, well-oiled grill is the best defense against skin sticking to the grates. Trust me, don’t skip this step.
Set up two heat zones: On a charcoal grill, push the coals to one side. On a gas grill, leave one burner on medium-high and turn the remaining burners off. This gives you both direct and indirect heat so you can sear the chicken without burning it.
Allow the grill to fully preheat. If the grill hasn’t been pre-heated, the food will likely stick to the grates. Make sure you preheat the grill for at least 15 minutes over medium heat
TOP TIP!!! Start skin-side down: I have been on a mission to find a tried-and-true technique for grilling bone-in chicken and after years of too many blackened chicken pieces, I believe I have found it. I start with the chicken skin-side down over direct medium heat for just 3 to 5 minutes. This gives the skin time to develop grill marks and begin rendering its fat without burning or sticking. Then I move the chicken, bone-side down over indirect heat for almost the whole rest of the cooking time. If the skin needs a little more color or crispness, I place it skin-side down over direct heat for 1 to 2 minutes with the lid open. Friends, this method has been fool-proof and I now have beautifully golden, crisp skin every time.
Use an instant thermometer. Chicken is cooked through at 165ºF. However, for really fork-tender bone-in chicken, it is best to cook it until the internal temperature reaches 180-185 degrees. Eyeballing, or using a general timeframe is doable but an instant thermometer will guarantee great results every time.
Don’t allow flare-ups. With the grill at a lower temperature, you shouldn’t get any flare-ups but sometimes it does happen. Keep a close watch and if flare ups start happening, lower the heat or move the drumsticks away from the flames.
Cook Mojo Chicken In The Oven
I really enjoy the smoky flavors of grilled mojo chicken but I like it just as much roasted in the oven. Here’s what to do:
- Preheat the oven to 425ºF. Line a sheet pan with foil and set a wire rack over it.
- Place the chicken on the wire rack, skin side-up. Use paper towels to pat the skin dry, then lightly drizzle the top of the chicken with olive oil. Transfer sheet pan to the oven and roast until the chicken is golden brown and the thickest part of the chicken registers 180 to 185ºF, around 40-50 minutes. If your chicken needs a little more color, place it under the broiler for 1 to 2 minutes.
NOTE: Chicken is safe to eat at 165°F, but chicken legs and thighs will taste better and be more tender when cooked to a higher temperature.
Can I Reuse The Mojo Marinade?
This recipe makes a pretty large batch of mojo sauce so it is not necessary to reuse the marinade the raw chicken soaked in. That said, it perIt is perfectly safe to reuse it if you need more sauce, or would like to make another batch of chicken legs.
Simply pour the marinade into a saucepan and bring it to a boil, then let it simmer over medium-low heat for about 5-10 minutes. Use immediately or cover and store in the refrigerator for up to 2 days.
Serving Suggestions
Our favorite sides to serve alongside grilled mojo chicken legs are fluffy white rice with canned black beans and a simple salad of sliced tomatoes and cucumbers. If you want to serve a full-on Cuban spread, sweet plantains, or tostones, should also make an appearance.
When I’m not serving the mojo chicken with black beans on the side, I will typically make this cilantro-lime rice or this delicious Puerto Rican potato salad.
You could also serve the chicken with boiled baby potatoes that have been drizzled generously with the mojo sauce — so good!
And if you love avocados as much as we do, serve a platter of avocado wedges that everyone can drizzle with the mojo sauce to taste, then please invite me over!
Storing Suggestions
- How to Store Mojo Marinade: Store unused mojo in a sealed jar, or airtight container for up to 5 days. The garlic flavor may intensify over time.
- How to Store Mojo Chicken: If you happen to have leftover chicken, store in an airtight container in the refrigerator for up to 4 days.
- To reheat: Simply reheat the chicken pieces on the grill or in an oven for a few minutes, then enjoy the deliciousness all over again!
Let Me Know Your Thoughts
If you gave this Grilled Mojo Chicken recipe a try, I would love to hear how it worked out for you. Share your thoughts in the comment section below or feel free to ask me anything — I always enjoy chatting with you.
Don’t forget to leave a star rating, too!~Sandra x
Grilled Mojo Chicken
Ingredients
For The Mojo Marinade/Sauce
- 1 tablespoon orange zest
- 1 teaspoon lime zest
- 1/2 cup freshly squeezed orange juice (from about 2 oranges)
- 1/3 cup freshly squeezed lime juice (from about 3 limes)
- 1/3 cup freshly squeezed grapefruit juice (from about grapefruit)
- 2 tablespoons freshly squeezed lemon juice (from about 1/2 a lemon)
- 6-8 cloves garlic, peeled
- 1 small yellow onion (roughly chopped)
- 1 1/2 teaspoon ground cumin, divided
- 1 1/2 teaspoon dry oregano, divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly-cracked black pepper
- 1/3 cup extra-virgin olive oil
For The Chicken
- 6 bone-in, skin-on chicken leg quarters
- 2 tablespoons extra-virgin olive oil, divided
- kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium white or yellow onion; sliced crosswise into 1/4 inch thick rings (optional)
- 2 tablespoons finely chopped fresh cilantro, optional for garnish
Instructions
- Add the orange zest, lime zest, orange juice, lime juice, grapefruit juice, lemon juice, garlic, onion, 1/2 teaspoon oregano, 1/2 teaspoon cumin, salt, pepper, and oil to a food processor or blender. Pulse just until combined—you want the garlic and onion to remain slightly chunky.
- Add the orange zest, lime zest, orange juice, lime juice, grapefruit juice, lemon juice, garlic, onion, 1/2 teaspoon oregano, 1/2 teaspoon cumin, salt, pepper, and olive oil to a food processor or blender. Pulse just until combined—you want the garlic and onion to remain slightly chunky.
- Reserve a little less than half of the marinade to serve with the cooked chicken. Set aside.
- Transfer the remaining marinade to a large bowl or resealable freezer bag. Stir in the remaining 1 teaspoon cumin and 1 teaspoon of oregano. Add the chicken and toss to coat. Cover and transfer to the fridge for at least 2 hours and up to 12 hours.
- When ready to cook, remove the chicken from the marinade and use your hands to scrape off excess marinade. Brush the chicken all over with 1 tablespoon olive oil, then season generously with kosher salt, garlic powder, and onion powder. Place the chicken on a baking sheet or tray to carry to the grill.
- Prepare the grill for indirect heat by turning half the burners to medium-high on a gas grill, leaving the remaining burners off (or piling the coals on one side of a charcoal grill). Preheat the grill for 15 minutes, then lightly oil the grates using a paper towel dipped in a neutral oil.
- Place the chicken skin-side down over direct heat. Cook, uncovered and undisturbed, until light grill marks appear, about 3 to 5 minutes. Flip the chicken and move it bone-side down over indirect heat. Cover the grill and cook until the chicken reaches an internal temperature of 180 to 185°F, about 35 to 45 minutes depending on the size of the pieces. If you'd like crispier, more deeply browned skin, return the chicken skin-side down to direct heat with the lid open for 1 to 2 minutes. Watch it closely, as the skin can burn very quickly.
- While the chicken cooks, prepare the onion rings, if using. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion rings, season with a pinch of salt, and sauté until softened and lightly browned, 5 to 7 minutes (you want the onions to maintain some crunch so don't overcook them). Alternatively, you can grill the onions for a few minutes on each side. Just make sure you brush them with a little olive oil before grilling.
- Transfer the chicken to a platter and season with a final pinch of salt. Tent loosely with foil and let rest for at least 5 minutes. Remove foil and drizzle with the reserved mojo sauce so the hot chicken soaks up its intoxicating flavors. Top with sautéed onion rings and chopped cilantro, if using.
Join the Conversation