This easy Mojo Grilled Chicken is juicy, tender, and bursting with bright, fresh flavor. The chicken soaks in a simple citrus-garlic-cilantro marinade, then gets grilled for a light char and ready to serve in about 20 minutes of active cooking time.
Quick & Easy Mojo Grilled Chicken
For busy weeknights, it helps to have a reliable grilled chicken recipe on hand. This marinated, char-grilled Mojo chicken is fast to prepare and consistently delicious—perfect for nights when you need dinner on the table without fuss.
What is Mojo Chicken?
Mojo-style chicken has roots in Cuban and Caribbean cuisine and often appears in Southwestern recipes as well. The hallmark is a bright citrus-based marinade—here using orange juice—with garlic and fresh herbs that tenderize the meat and add vibrant flavor. The chicken is then grilled to develop a lightly caramelized exterior. This same method works equally well with pork or chicken thighs.
Mojo Chicken Ingredients
Simple ingredients deliver big flavor. You’ll need:
- Orange juice (no pulp)
- Extra virgin olive oil
- Fresh chopped cilantro (or parsley, if you prefer)
- Garlic
- Salt
- Boneless, skinless chicken breasts
Optional serving ideas:
- Black beans
- Guacamole
- Fresh lime wedges
How to Make Mojo Grilled Chicken
Marinate
- Combine: In a zip-top bag or large bowl whisk together orange juice, olive oil, chopped cilantro, minced garlic, and salt.
- Reserve: Remove and set aside 1/4 cup of the marinade before adding the raw chicken. Keep it covered in the fridge to use later as a finishing sauce.
- Add and coat: Place the chicken in the bag or bowl and turn to coat thoroughly.
- Marinate: Seal and refrigerate for at least 1–2 hours, up to 24 hours for more flavor and tenderness.
Grill
- Prep: Heat an outdoor grill to medium-high. Oil the grates lightly with vegetable or canola oil to prevent sticking.
- Grill: Place the chicken on the hot grates. Grill undisturbed for about 5 minutes, until the undersides are nicely browned.
- Flip: Turn the breasts and grill another 5–6 minutes, or until an instant-read thermometer registers 165°F in the thickest part. Thicker pieces will need a bit more time.
- Rest and finish: Transfer the chicken to a platter, let it rest briefly, and spoon the reserved marinade over the top as a bright finishing touch.
- Serve: Serve warm with black beans, guacamole, and lime wedges, or alongside rice, tortillas, grilled vegetables, or a fresh salad.
Tips for the Best Mojo Grilled Chicken
Follow these easy tips for juicy, flavorful results every time:
- Allow adequate marinating time so the citrus and garlic can tenderize and flavor the chicken.
- Oil the grill grates before cooking to encourage a good sear without sticking.
- Avoid moving the chicken around while it cooks; flipping only once yields the best grill marks and texture.
- Boneless, skinless thighs can be used as an alternative—expect a slightly longer cook time.
- Reserve 1/4 cup of marinade before adding raw chicken so you can safely use it as a drizzle after cooking.
What to Serve with Mojo Chicken
This chicken pairs beautifully with black beans, guacamole, and lime wedges. Add rice, warm tortillas, grilled peppers and onions, or roasted corn for a fuller meal. You can also slice the chicken and top a southwest salad, serve it in a wrap, or place it on flatbread for a casual dinner option.
How to Store and Reheat Grilled Chicken
- Cool the chicken to room temperature, then store in an airtight container in the refrigerator for 3–5 days or in the freezer for up to 3 months.
- To reheat without drying, warm in a low oven in a covered baking dish until heated through, or slice and serve cold on salads or in sandwiches.
Mojo Grilled Chicken Recipe
Ingredients
- 1/4 cup orange juice, no pulp
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh chopped cilantro, (use parsley if you don’t love cilantro)
- 6 cloves garlic, minced
- 3/4 teaspoon salt
- 1 pound (4 pieces) boneless, skinless chicken breasts
- Vegetable oil, for grill grates
- 1 can (15 ounces) black beans, optional, rinsed and drained
- Guacamole, for serving
- Lime wedges, for serving
Instructions
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In a zip-top bag or large bowl combine orange juice, olive oil, cilantro, garlic, and salt; whisk to combine.
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Remove 1/4 cup of the marinade and reserve for later. Keep covered and refrigerated until ready to use.
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Add chicken to the marinade, seal, and refrigerate for 1–2 hours, up to 24 hours for more flavor.
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Heat an outdoor grill to medium-high and oil the grates. Place the chicken on the hot grates and grill for about 5 minutes until golden; flip and grill another 5–6 minutes or until the internal temperature reaches 165°F.
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Transfer to a platter, rest briefly, and spoon the reserved marinade over the chicken. Serve with black beans, guacamole, and lime wedges.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and tools used.
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