Mojo chicken is a Cuban-style dish made with chicken marinated in mojo, a tangy citrus and garlic sauce, then grilled or roasted until tender and juicy.
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For this Cuban mojo chicken recipe, I marinate bone-in chicken thighs in my homemade mojo made with fresh orange juice, lime juice, garlic, and simple spices that season the meat all the way through.
It's another staple in our home that I make often. I like to serve it with white rice and spoon the pan juices over the top for a simple, flavorful dinner my family always enjoys.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Chicken thighs: Stay moist and flavorful during roasting.
- Mojo: I use my homemade mojo recipe.
- Salt: Enhances overall flavor and seasoning balance. I use all-purpose seasoning with pepper, but you can use kosher salt instead. Adjust to taste.
- Black pepper: Adds mild heat and depth.
How to Make Mojo Chicken
Note: Full instructions are provided in the recipe card below.
- Prepare the mojo recipe and set aside. Season the chicken thighs with Goya All-Purpose Seasoning and freshly ground black pepper.
- Place them in a large bowl and pour the entire batch of mojo over the chicken. Rub thoroughly to coat evenly. Cover and refrigerate for 1 to 4 hours.
- Preheat the oven to 450°F. Remove the chicken from the refrigerator and let it sit at room temperature while the oven preheats.
- Place the red onion wedges on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and spread evenly.
- Arrange the marinated chicken skin-side up on the baking sheet. Tuck the orange slices and onion wedges around the chicken. Drizzle any remaining marinade over the top.
- Bake uncovered for about 20 minutes, or until the juices begin to bubble.
- Remove the dish from the oven and carefully turn the chicken pieces over, and spoon some of the juices over the onion.
- Return the dish to the oven and continue baking for 20 to 25 minutes more, turning the chicken once more, until it is deeply golden and fully cooked.
- The internal temperature should reach 175°F (80°C). Remove from the oven and serve immediately.
Hint: After blending the mojo, rinse the blender with a splash of vinegar and let it sit for a few minutes before washing. This helps remove strong garlic odors and keeps the blender fresh.
Storage, Make Ahead, & Freezing
Storage: Keep baked chicken thighs in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Marinade the chicken up to 12 hours in advance and refrigerate until ready to bake.
Freezing: Not recommended, as this dish is best enjoyed fresh.
Camila's Tips & Variations
- Start skin-side down: Bake the chicken skin-side down first, then flip to finish browning.
- Chicken not absorbing flavor: Marinate for 8 to 12 hours so the seasoning penetrates deeply into the meat.
- Chicken not browning evenly: Turn the pieces during baking until they reach the golden color you prefer.
- Too acidic: Reduce lime juice slightly and balance with more orange juice.
- Chicken browning too fast: Tent loosely with foil during the final minutes of cooking.
Frequently Asked Questions
What is mojo chicken?
Mojo chicken is chicken marinated in a citrus-garlic sauce made with orange juice, lime juice, garlic, and spices, then roasted or grilled.
How long should I marinate mojo chicken?
Marinate for at least 2 hours, but 8 hours gives a deeper flavor and better seasoning penetration.
Can I grill mojo chicken instead of baking it?
Yes. Grill over medium heat until the internal temperature reaches 165°F, turning occasionally.
Can I use boneless chicken?
Yes, but reduce cooking time since boneless cuts cook faster.
What is mojo marinade made of?
Mojo typically blends sour orange juice, garlic, olive oil, oregano, and cumin for a bright, savory flavor.
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Recipe
Mojo Chicken
Equipment
- Tong
Ingredients
- 1 My mojo recipe (use the entire batch)
- 10 pieces bone-in chicken thighs , skin-on or skinless (about 5 pounds)
- 2-3 teaspoons GOYA All-Purpose Seasoning with pepper or kosher salt
- freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 large red onions , cut through the root into wedges
- 1 large orange , sliced
Instructions
- Prepare the mojo recipe and set aside. Season the chicken thighs with GOYA All-Purpose Seasoning and freshly ground black pepper.
- Place them in a large bowl and pour the entire batch of mojo over the chicken. Rub thoroughly to coat evenly. Cover and refrigerate for 1 to 4 hours.
- Preheat the oven to 450°F. Remove the chicken from the refrigerator and let it sit at room temperature while the oven preheats.
- Place the red onion wedges on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and spread evenly.
- Arrange the marinated chicken skin-side up on the baking sheet. Tuck the orange slices and onion wedges around the chicken. Drizzle any remaining marinade over the top.
- Bake uncovered for about 20 minutes, or until the juices begin to bubble. Remove the dish from the oven and carefully turn the chicken pieces over, and spoon some of the juices over the onion.
- Return the dish to the oven and continue baking for 20 to 25 minutes more, turning the chicken once more, until it is deeply golden and fully cooked.
- The internal temperature should reach 175°F (80°C). Remove from the oven and serve immediately.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
