The mojo marinade combines fresh orange and lime juice with garlic, oregano, cumin, cilantro, and either butter or olive oil. It infuses a whole roasted chicken with bright, savory Cuban-inspired flavor without relying on store-bought marinades.
Serve this mojo-roasted chicken with rice and beans, fried plantains or tostones, yuca, or a simple salad for a dinner that feels special yet remains easy enough for a family meal or casual gathering.
⭐️ Cuban Mojo Chicken: recipe at a glance
- Big Flavor: Fresh citrus, garlic, oregano, cumin, and cilantro create a bold mojo that seasons the chicken beautifully.
- Whole Roasted Chicken: Uses a single 5–6 lb chicken—special enough for guests, simple enough for weeknight dinners.
- Make-Ahead Friendly: Marinate at least 4 hours or overnight and roast when ready; great for meal prep.
- Budget-Friendly: Whole chickens are cost-effective and the leftovers work well in sandwiches, bowls, tacos, or salads.
- Flexible Marinade: Use melted butter for richer roasted flavor or olive oil for a more classic mojo profile.
- Dietary: Naturally gluten-free, low-carb, grain-free, and nut-free. Swap butter for olive oil to make it dairy-free.
🪴 What is Mojo?
Cuban mojo is a bright, garlicky citrus sauce or marinade traditionally made with sour orange (oranges like naranja agria), garlic, oregano, cumin, and oil. It’s commonly used to marinate pork, chicken, and other meats and can also be served as a finishing sauce.
Since sour orange can be hard to find in many grocery stores, this recipe recreates the sweet-tart balance with fresh orange and lime juice.
✔️ Ingredients, Substitutions & Swaps
See the printable recipe card below for exact quantities and a full ingredient list.
- Whole chicken: Use a 5–6 pound roasting chicken. Pat it very dry before seasoning so the skin crisps evenly.
- Fresh orange and lime juice: Fresh citrus gives the best bright flavor and mimics sour orange when combined.
- Orange and lime zest: Adds concentrated citrus aroma without extra liquid.
- Garlic: Mojo is garlic-forward; use fresh garlic for the best result.
- Oregano and cumin: Provide a warm, earthy backbone to the marinade.
- Cilantro: Adds freshness and color; use parsley if you prefer a different herb.
- Butter or olive oil: Butter yields richer browning; olive oil keeps the marinade more traditional and dairy-free.
- Salt and pepper: Season the chicken well before applying the marinade.
🐓 How To Make Cuban Mojo Chicken
Scroll to the recipe card below for precise cooking times and serving info.
- Prep the chicken: Remove giblets and reserve or discard. Pat the bird very dry and trim excess fat. Season lightly with salt and pepper.
- Make the mojo: In a bowl, whisk orange zest, lime zest, orange and lime juices, melted butter or olive oil, garlic, oregano, cumin, salt, pepper, and chopped cilantro.
- Marinate: Pour the mojo over the chicken, cover, and refrigerate for at least 4 hours or overnight for best flavor.
- Bring to room temp: Remove the chicken from the fridge 30 minutes before roasting. Preheat the oven to 425°F and place a rack in the lower third of the oven.
- Roast: Remove the chicken from the marinade and place it in a roasting pan. Discard any used marinade. Tie the legs with kitchen string and tuck the wing tips under the bird. Roast about 1 hour, tenting the breast with foil if it browns too fast.
- Finish: Continue roasting another 10–20 minutes, or until the thickest part of the thigh reaches 165°F (74°C) without touching bone.
- Rest and serve: Tent the chicken with foil and let rest 10 minutes before carving. Garnish with orange or lime slices if desired.
💡 Mojo Chicken Recipe Tips
- Marinate long enough: Four hours is fine; overnight gives deeper flavor.
- Use fresh citrus: Fresh juice brightens the marinade more than bottled varieties.
- For golden skin: Pat the chicken dry before marinating to encourage even browning and reduce splatter.
- Discard used marinade: Do not reuse marinade that contacted raw poultry unless you boil it first. Make extra mojo for serving if you want a sauce.
- Check the thigh: For whole roasted birds, measure the internal temperature in the thickest part of the thigh, avoiding bone contact.
- Rest before carving: Let the chicken rest so the juices redistribute.
✔️ Make-Ahead, Storage & Reheating
- Make-Ahead: Marinate the chicken for 4 hours or overnight.
- Storage: Keep leftover cooked chicken in an airtight container in the refrigerator for 3–4 days.
- Reheating: Warm gently in a covered skillet, the oven, or microwave. Add a splash of broth, water, or reserved fresh mojo to keep the meat moist.
- Freezing: Remove meat from bones and freeze in an airtight container for up to 2 months.
💛 Conscious Bites
A whole roasted chicken stretches your budget and your time: roast once for dinner, then transform leftovers into sandwiches, bowls, tacos, or salads. Mojo is a great example of how simple ingredients—citrus, garlic, herbs, and oil—create memorable, culturally rooted flavor.
🤔 Frequently Asked Questions
Can I use bottled mojo marinade?
Yes, in a pinch. Homemade mojo with fresh citrus and garlic offers a brighter, fresher flavor than most bottled options.
How long should I marinate the chicken?
Marinate at least 4 hours; overnight yields deeper flavor, especially for a whole bird.
Can I use thighs or breasts instead of a whole chicken?
Yes. The same mojo works for thighs, drumsticks, breasts, wings, or a spatchcocked chicken. Cooking times will vary—cook pieces to 165°F (74°C).
Can I grill mojo chicken?
Absolutely. This marinade is excellent for grilling; spatchcock a whole chicken for more even cooking on the grill.
What should I serve with mojo chicken?
Classic pairings include white rice, black beans, plantains or tostones, yuca, and slaws. Leftovers work well in sandwiches, rice bowls, tacos, and wraps.
Can I make this ahead?
Yes—marinate the night before and roast the next day. Refrigerate leftovers and use within a few days.
🛒 Essentials you’ll adore for this recipe
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Liquid Measuring Cups (Set of 3)
A set of measuring cups with clear markings and a non-slip grip simplifies measuring juices and liquids for the mojo.
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Digital Instant-Read Thermometer
An instant-read thermometer ensures the thigh reaches a safe 165°F (74°C) without overcooking the breast.
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Roasting Pan with Rack
A sturdy roasting pan and rack promote even air circulation and let drippings collect for gravy or basting.
Cuban Mojo Chicken
Ingredients
- 1 (5 to 6 pound) roasting chicken
- Salt and ground black pepper to taste
Cuban Mojo Marinade
- Zest of 1 orange
- Zest of 1 lime
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 4 tablespoons butter, melted OR 1/4 cup olive oil
- 8 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped cilantro (lightly packed)
- Orange and lime slices for garnish (optional)
Instructions
- Remove giblets and pat the chicken very dry. Trim excess fat and season lightly with salt and pepper.
- Whisk together the mojo ingredients. Pour over the chicken, cover, and refrigerate 4 hours or overnight.
- Remove the chicken from the fridge 30 minutes before baking. Preheat the oven to 425°F and place a rack in the lower third of the oven.
- Remove the chicken from the marinade and place it in a roasting pan. Discard the used marinade. Tie the legs together and tuck the wing tips under the bird.
- Bake the chicken about 1 hour. If the breast browns too quickly, tent with foil. Bake an additional 10–20 minutes or until the thigh reaches 165°F (74°C).
- Tent with foil and let the chicken rest 10 minutes before carving. Garnish with citrus slices if desired.
Notes
- Marinate long enough: Overnight yields the best flavor.
- Use fresh citrus: Fresh juice brightens the mojo far more than bottled juice.
- Discard used marinade: Do not reuse unless boiled; reserve extra for serving if desired.
- Check the thigh: Measure the internal temperature in the thickest part of the thigh without touching bone.
- Butter vs olive oil: If using butter, it may firm slightly in the fridge—this is normal.
Nutrition
Recipe Update Note: This post was originally published in 2020 and has been updated with clarified instructions and helpful tips to better serve readers.