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Cuban Mojo Grilled Chicken with Citrus Garlic Marinade

This easy Mojo Grilled Chicken recipe yields juicy, tender chicken full of bright citrus and garlic flavor. The chicken marinates in orange juice, garlic, olive oil, and fresh cilantro, then gets a quick char on the grill for a fresh, festive weeknight meal that the whole family will love.

Sliced grilled chicken breast set over black beans

Quick & Easy Mojo Grilled Chicken

For busy cooks, Mojo Grilled Chicken is a go-to recipe: simple to prepare, forgiving, and full of bright, Latin-inspired flavor. Marinate the chicken ahead of time and it will be on the table in minutes once the grill heats up. This recipe works equally well for weeknight dinners, casual gatherings, or meal prep for the week.

What is Mojo Chicken?

Mojo chicken is rooted in Cuban and Caribbean cooking and highlights a citrus-and-garlic marinade that tenderizes and flavors the meat. The classic components—orange juice, garlic, oil, and fresh herbs like cilantro—create a balance of sweet, acidic, and savory notes. After marinating, a quick sear on a hot grill adds char and depth. This method also adapts beautifully to pork, shrimp, or chicken thighs.

Marinating chicken breasts in orange juice

Mojo Chicken Ingredients

These ingredients are straightforward and deliver big, bright flavor:

  • 1/4 cup orange juice (no pulp)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh chopped cilantro (or parsley if preferred)
  • 6 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1 pound boneless, skinless chicken breasts (about 4 pieces)
  • Vegetable oil for the grill grates

Optional for serving: black beans, guacamole, lime wedges, warm tortillas, or rice.

Chicken breast with grill marks set on a black grill pan
Mojo Grilled Chicken

How to Make Mojo Grilled Chicken

Marinate

  1. Combine: In a large bowl or zip-top bag, whisk together orange juice, olive oil, chopped cilantro, minced garlic, and salt until evenly mixed.
  2. Reserve: Remove and set aside 1/4 cup of the marinade for topping later. Keep it covered and refrigerated.
  3. Add chicken: Place the chicken in the bag or bowl and coat thoroughly with the remaining marinade. Seal or cover.
  4. Rest: Refrigerate and marinate for at least 1–2 hours, up to 24 hours for maximum flavor and tenderness.

Grill

  1. Preheat: Heat an outdoor or indoor grill to medium-high.
  2. Oil the grates: Lightly oil grill grates with vegetable or canola oil to prevent sticking.
  3. Sear: Place the chicken on the hot grill and cook for about 5 minutes, until the underside is golden and seared.
  4. Flip and finish: Turn the chicken and cook another 5–6 minutes, or until a meat thermometer reads 165°F at the thickest part.
  5. Rest and serve: Transfer the chicken to a platter, let it rest a few minutes, then spoon the reserved marinade over the top. Serve with black beans, guacamole, lime wedges, rice, or tortillas as desired.
Grilled Mojo Chicken Breast cut in slices and served over black beans and guacamole to the side.

Tips for the Best Mojo Grilled Chicken

  • Give the marinade time to work: aim for at least 1–2 hours and up to 24 hours for the most tender results.
  • Oil the grill grates thoroughly to prevent sticking while still allowing a good char to develop.
  • Avoid flipping too early. Let the chicken form a crust so it releases cleanly from the grates.
  • Swap in boneless, skinless chicken thighs for a juicier result, but increase cook time accordingly.
  • Always reserve a portion of the marinade before adding raw chicken. Do not reuse marinade that contacted raw poultry unless you boil it first.

What to Serve with Mojo Chicken

Mojo chicken pairs beautifully with simple sides that echo its Latin flavors. Black beans and guacamole are classic choices, with lime wedges for squeezing. Serve with steamed rice, warm tortillas, grilled peppers and onions, or a fresh pico-style salsa. You can also slice the chicken and add it to salads, wraps, or grain bowls for a quick lunch or dinner option.

How to Store and Reheat Grilled Chicken

Allow the cooked chicken to cool to room temperature, then store in an airtight container in the refrigerator for 3–5 days or freeze for up to 3 months. To reheat, warm the chicken gently in a low oven (covered) until heated through to avoid drying it out. Sliced cold chicken also makes a great topping for salads or sandwiches.

Recipe Summary

  • Prep time: 5 minutes (plus marinating)
  • Cook time: 10 minutes
  • Marinating: 1–24 hours
  • Total time: Approximately 1 hour 15 minutes (including short marinate)
  • Servings: 4

Nutrition (estimate per serving)

Calories: 262 kcal | Carbohydrates: 3 g | Protein: 24 g | Fat: 16 g | Sodium: 569 mg