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Easy Mojo Chicken Close up of juicy grilled chicken pieces coated in vibrant green cilantro sauce, garnished with fresh lime slices, orange slices, and scattered cilantro leaves, served in a white bowl on a light marble surface, natural lighting, high detail, food photography, fresh and healthy aesthetic, shallow depth of field, bright and clean composition, appetizing and colorful plating

Easy Mojo Chicken

Bright, zesty, and incredibly juicy chicken thighs marinated in a Cuban-inspired citrus mojo sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: Cuban
Calories: 654
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 cloves garlic peeled, for bright flavor
  • 1 medium shallot peeled and roughly chopped, adds mild sweetness
  • ½ cup cilantro leaves packed, plus extra for garnish
  • 2 tablespoons fresh mint leaves packed, for fresh herb aroma
  • 3 teaspoons kosher salt adjust to taste
  • 1½ teaspoons ground cumin for warm, earthy flavor
  • 1 teaspoon dried oregano classic Cuban herb note
  • 1 large orange zested, for citrus brightness
  • 1 cup freshly squeezed orange juice adds tangy sweetness
  • ⅓ cup freshly squeezed lime juice for zesty acidity
  • 1 large lime zested, enhances citrus aroma
  • ⅓ cup extra virgin olive oil for smooth marinade
  • 3 pounds boneless skinless chicken thighs (or breasts, optional, for protein)

Method
 

  1. Combine garlic, shallot, cilantro, mint, salt, cumin, oregano, orange zest, orange juice, lime juice, lime zest, and olive oil in a blender and process until smooth. prep
  2. Place chicken in a gallon-sized ziplock bag and pour remaining marinade over it. Seal and toss until fully coated. prep
  3. Refrigerate chicken for at least 1 hour, or up to 24 hours for deeper flavor. prep
  4. Remove chicken from the fridge and let sit at room temperature for 10 minutes while preheating the grill. prep
  5. Place chicken on the hot grill and cook for 10–12 minutes, flipping halfway, until internal temperature reaches 165°F for thighs (150–155°F for breasts). bake
  6. Transfer reserved marinade to a non-stick skillet and simmer over medium-high heat for 3–5 minutes until slightly thickened. cook
  7. Move grilled chicken to a serving platter, drizzle with the reduced sauce, and sprinkle with fresh cilantro and lime wedges. finish

Nutrition

Serving: 200ServingCalories: 654kcalCarbohydrates: 13gProtein: 38gFat: 50gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 222mgSodium: 1342mgPotassium: 686mgFiber: 2gSugar: 7gVitamin A: 514IUVitamin C: 46mgCalcium: 63mgIron: 2mg

Notes

Juicy, citrusy, and full of bold Cuban flavors—perfect for a quick weeknight grill or a summer gathering!

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