Cuban mojito chicken on the grill has honestly saved a couple of my backyard get-togethers. You know that feeling—everyone’s just standing around and you’re worried your main dish won’t impress? Yeah, not a fun vibe. But the first time I grilled up these zesty chicken thighs, suddenly folks got chatty. The flavors? Wild. A punch of citrus, loads of garlic, and legit, you can smell it across the fence. If you want another crowd-pleaser for your grill nights, check out more tips on juicy grilled chicken for a foolproof experience.
Why I Love This Recipe
Here’s the thing—this cuban mojito chicken is perfect for people who don’t want to fuss but still want big flavors. Some recipes give you sad, dry chicken. Not this one. When you marinate with all that zesty mojo mix, you end up with tender, not-overcooked meat—which, in my opinion, is rare enough to call home about. My dad, who’s picky as heck, actually went in for seconds and (gasp) asked for the recipe. No kidding. The best part? This isn’t one of those fancy dishes you need a five-star restaurant for. Good chicken, bold flavors, and your own grill. That’s about it.
“I used this recipe at my last BBQ, and every slice of chicken vanished—it was the real star of the night!” – Jenny K., Tampa, FL
How to Make Cuban Mojo Chicken Thighs
Making this is super simple, and I promise—no fancy stuff. You just need basic ingredients, a big bowl, and a bit of patience while it soaks up all that goodness.
Start by mixing up your marinade (don’t worry, we’ll get into that more below). Get your chicken thighs, and toss ‘em right in. Make sure they’re coated all around—use your hands, it’s not supposed to be dainty. Now, most important thing: let it marinate for at least two hours, and overnight if you can. The waiting is the hardest part, but seriously, it’s worth it.
Next step, fire up your grill. I crank mine to medium-high. Lay the chicken thighs on (skin side down if you’ve got skin-on), and let ‘em get those grill marks. Flip once. You’ll know they’re done when the juices run clear, and they’ll be crazy juicy—none of that dry stuff here.
Seriously, don’t overthink it. Grill. Flip. Enjoy.
| Step | Time | Notes |
|---|---|---|
| Mix Marinade | 5 minutes | Bright, zesty flavors |
| Marinate Chicken | Min. 2 hours | Overnight is best |
| Grill Chicken | 15-20 minutes | Flip once, don’t overcook |
Tips & Tricks
Here’s where I spill a few secrets that have saved my chicken, time and time again. Pat your chicken dry before marinating so that mojo clings better. Trust me, you’ll notice the flavor. If you’ve only got boneless thighs, they work fine—just shave a couple minutes off the grill time. Watch your grill heat! Too hot, and you’ll just torch the outside before the inside cooks. Let the meat rest a few minutes before serving—that’s key for juicy results. Also, if you’re feeling adventurous, splash a little extra lime juice over the top right before serving. Wow.
Sometimes, I’ll double the marinade and turn extra into a dipping sauce. Heads up though—if you do this, cook the extra marinade first to be safe.
Mojo Chicken Marinade
This is basically the star. My cuban mojito chicken marinade? Simple but not boring. Juice from juicy limes, a little fresh orange, loads of minced garlic, a good glug of olive oil, oregano, cumin, plus salt and pepper. If you want it to really sing, toss in some chopped fresh mint. A touch of brown sugar? Yeah, it helps balance those citrus edges. Whisk it all up (or if you’re lazy like me, shake it in a big jar). That combination? It’ll soak right into the chicken and wake it up.
I played with the mix for months—some say there’s no “right” way, but honestly, don’t skip the mint if you want that mojito pop. Oh, and don’t go shy on the garlic.
For more recipes check my
6 Tasty Beef and Olive Pasta Ideas for Dinner Delight
or
Simple 4-Ingredient Natural Mounjaro Recipe You’ll Love
How to Store and Reheat
Let’s be honest, it’s rare there’s leftovers…but if there are, here’s what you do. Let the grilled cuban mojito chicken cool before stashing. I use an airtight container and toss them in the fridge—good for about three days. Reheating? I like the oven at 350 for 10 minutes, or honestly, just eat the cold leftovers in a sandwich (no judgment). If freezing, wrap really well to keep the flavor. To reheat from frozen, let it thaw in the fridge, then warm gently. Whatever you do, don’t microwave directly from cold unless you like rubbery chicken. Blech.
Serving Suggestions
- Slice up the grilled chicken and pile it high on warm tortillas for crazy-good tacos.
- Chop leftovers into a salad with black beans and avocado if you’re on a health kick.
- Serve with classic white rice and fried plantains, proper Cuban style.
- For the best party plate, let everyone build their own wraps with fresh limes on the side.
Common Questions
Can I use chicken breasts instead of thighs?
Honestly, yes—but watch the cook time. Breasts dry out fast, so keep an eye on them.
Is there a way to make this in the oven instead of the grill?
Totally, just roast at 425 until done. But the grill’s char? Worth it if you can.
Can I use store-bought marinade?
Well, sure, but homemade tastes way brighter and fresher. If you’re in a pinch, add some fresh lime.
How spicy is this recipe?
It’s really not spicy at all—just tangy and flavorful. If you need heat, toss in some red pepper flakes.
What sides go best with cuban mojito chicken?
I vote for simple stuff. Rice, beans, maybe some grilled corn or slaw—keep it easy.
Fire Up the Grill and Let’s Get Zesty
Alright, there you go—cuban mojito chicken, pure and simple. If you’ve ever wanted to make something packed with flavor but not all fussy, this is it. The marinade brings that punchy, citrusy kick and the grill does the rest. Want some extra takes or maybe another spin on it? Take a peek at Cuban Mojo Chicken Thighs – What’s Gaby Cooking and Cuban Mojo Chicken – Spend With Pennies for wild variations and more tips. So get out there, tongs in hand, and give this a whirl—your friends will think you picked the meal up from a Cuban street joint. Trust me, your backyard needs this chicken.
Print
Cuban Mojo Chicken Thighs
- Total Time: 125 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Grilled Cuban mojo chicken thighs marinated for bold, zesty flavors that are sure to impress your guests.
Ingredients
- Juice of 2 limes
- Juice of 1 orange
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Chopped fresh mint (optional)
- 1 tablespoon brown sugar (optional)
- 4 chicken thighs
Instructions
- Mix all marinade ingredients in a bowl or jar.
- Pat chicken thighs dry and toss them in the marinade until well coated.
- Let the chicken marinate for at least 2 hours or overnight for best results.
- Preheat the grill to medium-high heat.
- Place chicken thighs on the grill skin-side down and grill until marked, flipping once.
- Cook until the juices run clear, ensuring the chicken is juicy and not overcooked.
- Let the chicken rest for a few minutes before serving.
Notes
For extra flavor, splash a little lime juice on the chicken right before serving. If you double the marinade, cook the extra for a dipping sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg