Description
Prepare flavorful, juicy chicken breasts or thighs using a traditional Cuban mojo marinade and grilling technique.
Ingredients
Scale
- 4 boneless, skinless chicken breasts or 6 thighs
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- In a bowl, whisk together the orange juice, lime juice, minced garlic, olive oil, oregano, cumin, salt, and pepper to create the mojo marinade.
- Place the chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated.
- Refrigerate and marinate for at least 4 hours, or preferably overnight, turning the chicken halfway through.
- Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
- Preheat your grill to medium-high heat (about 400°F or 200°C). Lightly oil the grates.
- Place the chicken on the hot grill. Grill for 6 to 8 minutes per side for breasts, or 8 to 10 minutes per side for thighs, until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the grill and let it rest for 5 minutes before serving. Garnish with fresh cilantro if desired.
Notes
- Serve this chicken with white rice, black beans, and fried sweet plantains for a complete Cuban meal.
- If using wooden skewers, soak them in water for 30 minutes before use to prevent burning on the grill.
- For extra char, briefly place the chicken directly over high heat for the last minute of cooking on each side.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Course
- Method: Grilling
- Cuisine: Cuban
Nutrition
- Serving Size: 1 breast
- Calories: 280
- Sugar: 5
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 40
- Cholesterol: 110