The idea for this mojo chicken came about as I planned a Cuban themed dinner party with some friends. The grilled chicken was such a hit, I have made it several times since. It's perfect for warmer months when you don't feel like standing over the stove. I know you're going to love it!
The mojo marinade is made up of a combination of citrus juices, spices and garlic. I like to let the chicken marinate overnight for the best flavor and tenderness.
Serve this chicken alongside black beans and rice (congri), plantain chips or fufu. We also mixed up Cuba Libre cocktails to complete the Cuban meal experience.
More chicken dinner recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Grilled Mojo Chicken
Ingredients
- 3 pounds Boneless Skinless Chicken Thighs
For the marinade
- ⅓ Cup Olive Oil
- ½ Cup Cilantro
- ½ Cup Orange Juice freshly squeezed from about 2 oranges
- ¼ Cup Lime Juice about 3 limes
- 1 Tablespoon Lemon Juice
- 1 teaspoon Dried Oregano
- 1 ½ teaspoons Cumin
- 1 teaspoon Orange Zest
- 8 cloves Garlic
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
Instructions
- Combine all of the marinade ingredients in a high speed blender. Process until smooth. Refrigerate ⅓ cup of the marinade for serving.⅓ Cup Olive Oil, ½ Cup Cilantro, ½ Cup Orange Juice, ¼ Cup Lime Juice, 1 Tablespoon Lemon Juice, 1 teaspoon Dried Oregano, 1 ½ teaspoons Cumin, 1 teaspoon Orange Zest, 8 cloves Garlic, 1 teaspoon Kosher Salt, ½ teaspoon Black Pepper
- Pour the remaining marinade over the chicken thighs. Cover and refrigerate for 8 hours.3 pounds Boneless Skinless Chicken Thighs
- Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
- Heat your grill to 400 °F (204 °C). Cook the thighs for 5-7 minutes per side until they reach an internal temperature of 165 °F (74 °C).
- Allow the chicken to rest for 5 minutes before serving. Use the reserved marinade for a dipping sauce.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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