Cuban Mojo Chicken

This Cuban chicken dinner is what you need in your life. I’m talking about lean chicken breast marinated in bold citrus, garlicky, zesty flavours before being grilled to perfection and drizzled with some mojo sauce.

This  Cuban Mojo (Pronouced MO-HO) chicken has what I would describe as a tangy, zesty taste to it.

In other words, if you’re a fan of fruit flavours, you will not be disappointed with this dish. Stick around and learn how to make the best Cuban chicken on the block.

This recipe always reminds me of the time that I spent in Cuba. You cannot visit Cuba without trying some mojo. I call it magical mojo because that is what is it.

There’s something special about a recipe that consists of bold citrus flavours with a hint of garlic along with some herbs and spices.

Don’t compare mojo chicken to another Caribbean island like Jamaica because this recipe isn’t spicy so that would be an unfair comparison. Let’s celebrate mojo for what is, it’s not overpowering (unless you choose to go overboard).

It’s flavours are tangy, garlicky and offer a unique approach to Caribbean cooking. Speaking of tangy chicken, be sure to check out my Air Fryer Lemon Pepper Chicken Breast.

What is mojo chicken?

Mojo chicken is a cuisine that hails from Cuba. The dish consists of chicken that has been marinated in what’s known as mojo.

Mojo is a sour citrus/garlic sauce that’s made with herb and spices. While the description may not sound appetising I promise the flavours really some through from the marinade.

The marinade

The good thing about this recipe is that everything is made in advance. You will need to go to my Mojo Marinade recipe first of all so we are on the same page.

Without preparing that, you can’t make the mojo chicken recipe, that being said, having the mojo to hand makes the chicken dinner so much more easier.

What I did was use some of the marinade for the chicken and created a dressing to drizzle on the chicken once it was grilled.

I could have made a new sauce recipe, but that would take some trial and error and be time consuming so I used  marinade to double up as a dressing too. Again this simplifies the recipe even further.

How to make mojo chicken

• Place the chicken breast (one at a time) one a chopping board and cover with saran wrap (cling film).
• Use a meat mallet or tenderiser to smash the chicken all over (this will help the chicken to cook quicker and tenderise it) repeat this step with the other fillets
• Use a fork to prick the flesh of each piece of chicken
• Place the chicken in a large bowl (or zip bag) and pour the marinade into over the chicken until it is completely covered. If you are using a zip lock bag, give it a good shake.
• Cover (if using a bowl) and refrigerate for 4-6 hours
• While the chicken is marinating, get your dressing ready by place it in a frying pan on medium heat and simmering for 2-3 minutes along with the maple syrup (if using).
• Remove pan from the heat, once cool blitz the in a blender if you want a smooth dressing and set aside.
• When ready to cook, remove from the fillets from the bowl/bag and discard the contents.
• Preheat a grill, broiler, outdoor grill on high heat
• Lightly spray your grill grates with oil
• Add you chicken to the grill and reduce the heat to medium
• Sear each side of the chicken (should take about 5-7) minutes until juices from clear (temp 165 F or 75 C)

Which chicken to use

The part of the chicken you use is entirely up to you. The recipe does call for grilled chicken but you are welcome to use another cut of chicken instead.

I had so much fun making this recipe that I ended making my mojo chicken with both chicken breast and chicken thighs.

Chicken breasts: By default are boneless and skinless thus making them more of a leaner choice to consume. If you are on a specific diet or have weight loss goals then grilling your chicken breasts would be your best bet.

Thighs: They are super juicy and crisp up nicely because of the fat from the skin. If you like chicken that’s on the bone with skin then use some thighs. 

Other chicken on the bone such as wings, legs will work too but I don’t first hand experience with using those cuts of meat.

How long should I marinate the chicken for?

As a general rule of thumb, marinade with a large volume of citrus shouldn’t be left on meat overnight. You will see a lot of recipe advise for leaving it on overnight but it’s not a practice I follow. 

While the enzymes in the fruit help to tenderize the meat, it actually diminishes the quality of the meat especially lean meat like chicken breast. 

They say 2 hours is suffice but I have gone up to 6 hours without anything adverse having to the chicken. I would say 4-6 hours is your sweet spot for when the meat should be ready to cook.

What temperature does chicken cook at?

The safe internal temperature for cooked chicken  165 F (75 C). You can test the readiness of your chicken by inserting a knife into the thickest part and if the juices run clear it is cooked.

Alternatively, if you are a novice or simply don’t feel confident making your own judgement then purchase an instant read thermometer.

Serving suggestions

Brown rice: You can serve your mojo chicken with some brown rice for that nutritional dense value and it’s super filling too.

Moros y cristianos: The Cuban answer to rice and peas (black beans and rice) although mojo is often served with plain rice. I have two versions for you to choose from an instant pot and stove top 

Salad bowl: turn your would be dinner into a light and hearty salad bowl instead. Add some grated carrots, black beans, leafy greens, cucumbers, tomato, avocado, beets…you name it!!

Notes and tips

• Use the entire jar of mojo marinate, half for the chicken and half to make the sauce.
• Before adding the mojo to the chicken, do a taste test as this is going give your chicken flavour so you want to make sure it has enough, salt, herb and spices prior to using and stir it.
• You will need my Cuban Mojo Marinade in order to make this recipe.
• If using chicken thighs, set the oven temperature to 375f (190c) bake in the oven for 30 minutes or until the juices from clear 
• Remember to use whatever cut of chicken you prefer if you don’t want to use fillets. The cooking time will vary, keep that in mind.
• If you are using chicken thighs/legs use a generous amount of marinade and place the thighs/leg skin down if using a bowl.
• Prick the meat with a fork, regardless of what meat you use, this will help the marinade to infuse greatly.
• Serve as a main meal or salad, see the selection entitled “serving suggestions” for ideas.
• Discard the marinade that was used for the chicken, there’s no need to use it for the dressing.

Other latin American recipes you may like

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Cuban Mojo Chicken

A delicious Cuban Mojo Chicken dinner that is packed with plenty of flavour.

5 from 5 votes

Print Pin Rate

Course: Main Entree

Cuisine: Cuban

Prep Time: 3 hours

Cook Time: 15 minutes

Total Time: 3 hours 15 minutes

Servings: 4 servings

Calories: 563kcal

Author: Charla

Ingredients

• 4 large boneless chicken breasts or use thighs4 large boneless chicken breasts or use thighs
• 1 cup mojo marinade see notes and post for the recipe1 cup mojo marinade see notes and post for the recipe

For the mojo dressing

• 1 cup mojo marinade see notes and post for the recipe1 cup mojo marinade see notes and post for the recipe
• 2 tbsp maple syrup other sweetener, optional2 tbsp maple syrup other sweetener, optional

Instructions

• Place the chicken breast (one at a time) one a chopping board and cover with saran wrap (cling film).
• Use a meat mallet or tenderiser to smash the chicken all over (this will help the chicken to cook quicker and tenderise it) repeat this step with the other fillets
• Use a fork to prick the flesh of each piece of chicken
• Place the chicken in a large bowl (or zip bag) and pour the marinade into over the chicken until it is completely covered. If you are using a zip lock bag, give it a good shake.
• Cover (if using a bowl) and refrigerate for 4-6 hours
• While the chicken is marinating, get your dressing ready by place it in a frying pan on medium heat and simmering for 2-3 minutes along with the maple syrup (if using).
• Remove pan from the heat, once cool blitz the in a blender if you want a smooth dressing and set aside.
• When ready to cook, remove from the fillets from the bowl/bag and discard the contents.
• Preheat a grill, broiler, outdoor grill on high heat
• Lightly spray your grill grates with oil
• Add you chicken to the grill and reduce the heat to medium
• Sear each side of the chicken (should take about 5-7) minutes until juices from clear (temp 165 F or 75 C)
• Serve with the mojo dressing

Notes

• Use the entire jar of mojo marinate, half for the chicken and half to make the sauce.
• Before adding the mojo to the chicken, do a taste test as this is going give your chicken flavour so you want to make sure it has enough, salt, herb and spices prior to using and stir it.
• You will need my Cuban Mojo Marinade in order to make this recipe.
• If using chicken thighs, set the oven temperature to 375f (190c) bake in the oven for 30 minutes or until the juices from clear 
• Remember to use whatever cut of chicken you prefer if you don't want to use fillets. The cooking time will vary, keep that in mind.
• If you are using chicken thighs/legs use a generous amount of marinade and place the thighs/leg skin down if using a bowl.
• Prick the meat with a fork, regardless of what meat you use, this will help the marinade to infuse greatly.
• Serve as a main meal or salad, see the selection entitled "serving suggestions" for ideas.
• Discard the marinade that was used for the chicken, there's no need to use it for the dressing.

Nutrition

Calories: 563kcal | Carbohydrates: 29g | Protein: 25g | Fat: 39g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 537mg | Potassium: 567mg | Fiber: 1g | Sugar: 21g | Vitamin A: 376IU | Vitamin C: 77mg | Calcium: 44mg | Iron: 2mg

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