Name: Grilled Mojo Chicken Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 5 h 50 min
Cuisine: American
Ingredients: 5-6 Chicken Quarters; Chopped Cilantro for garnish; White Rice for serving; Black Beans for serving; 4 Navel Oranges, juiced & 1 orange zested; 5 medium Limes, juiced & 2 limes zested; 1 Grapefruit, juiced; 3 Serranos, thinly sliced; ¼ cup of Cilantro; 10-12 Garlic Cloves; 2 tbsp of Fresh Oregano; 1.5 tbsp of Garlic Herb Seasoning (optional); 1.5 tbsp of Ground Cumin; 1.5 tbsp of Olive Oil; 2 tsp of Kosher Salt; 2 tsp of Black Pepper

Jump to Recipe· 4.3 from 77 reviews

If you’ve been searching for a vibrant, mouthwatering way to elevate your grilled chicken game, look no further than this Grilled Mojo Chicken Recipe. Infused with the bright zest of citrus, the earthy aroma of fresh cilantro, and the punchy warmth of garlic and serranos, this dish delivers a spectacular flavor explosion that will have everyone at the table reaching for seconds. Perfectly charred on the outside and tenderly juicy inside, these chicken quarters soak up a traditional Cuban mojo marinade that transforms simple ingredients into an extraordinary feast.

Ingredients You’ll Need

The image shows six pieces of raw chicken legs with pale skin, covered in a green herb marinade with visible chopped herbs and spices, laid out on a black grill grate over glowing red charcoal. The chicken pieces are spread out evenly, showing different shapes of drumsticks and thighs. The grill is open, revealing the textured, slightly worn grill bars and the bright, hot coals beneath. In the background, there is green grass with a few fallen brown leaves. The whole scene is outdoors, with the grill resting on a gray concrete surface and the background changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Getting your hands on the right ingredients is the first step to unlocking the bold flavors of this Grilled Mojo Chicken Recipe. Each element works in harmony to build layers of zest, heat, and herbaceous freshness that define this dish.

5-6 Chicken Quarters: The perfect portion for juicy, flavorful cuts with plenty of skin for crisping up on the grill.
Chopped Cilantro for garnish: Adds a fresh, bright finishing touch that complements the marinade brilliantly.
White Rice for serving: A simple base that soaks up all the delicious mojo juices.
Black Beans for serving: Classic Cuban side that provides a hearty, earthy contrast to the tangy chicken.
4 Navel Oranges (juiced) & 1 orange (zested): Bring juicy sweetness with a lively citrus kick.
5 medium Limes (juiced) & 2 limes (zested): Brighten the marinade with their sharp acidity and fresh aroma.
1 Grapefruit (juiced): Adds a subtle bitterness that balances the sweetness of the oranges and limes.
3 Serranos (thinly sliced): Infuse a gentle heat that wakes up your palate without overwhelming it.
¼ cup of Cilantro: Fresh and herbaceous, for a genuine Cuban mojo flavor.
10-12 Garlic Cloves: Give the marinade a robust, aromatic depth.
2 tbsp of Fresh Oregano: Adds an earthy, slightly minty element that enhances the chicken.
1.5 tbsp of Garlic Herb Seasoning (optional): A handy addition for layering extra garlic flavor and herbs.
1.5 tbsp of Ground Cumin: Offers warm, smoky undertones that complement the grill char perfectly.
1.5 tbsp of Olive Oil: Binds all ingredients together and aids in juiciness and grilling.
2 tsp of Kosher Salt: Essential for bringing out all the bright and savory notes in the marinade.
2 tsp of Black Pepper: Adds a subtle spicy warmth that rounds out the marinade.

How to Make Grilled Mojo Chicken Recipe

Step 1: Prepare the Mojo Marinade

Start by combining all the marinade ingredients—except for the serrano peppers and olive oil—in a blender. Pulse just a few seconds to begin blending, creating a fresh citrus and herb base. Then add the olive oil and blend until smooth and well emulsified. Stir in the sliced serranos last to maintain a bit of texture and vibrant heat in your mojo sauce.

Step 2: Marinate the Chicken

Pour the freshly made mojo over the chicken quarters in a food-safe bowl, making sure each piece is completely coated. Don’t forget to set aside about ¼ cup of the marinade for basting later—it will add a glorious glaze near the end of cooking. Cover everything and let it soak up all that incredible flavor in the fridge for at least 4 hours, or better yet, overnight for maximum taste infusion.

Step 3: Set Up Your Grill

Prepare your grill for two-zone indirect cooking, aiming for a temperature of about 300 degrees Fahrenheit. This setup allows you to sear the chicken quickly over high heat, locking in juices and creating a flavorful crust, then finish cooking gently on the cooler side to keep everything tender and moist.

Step 4: Sear the Chicken

Place the marinated chicken quarters on the hot side of the grill and sear for approximately 2 minutes per side. This quick char is the secret to that irresistible smoky bite, giving you a golden-brown exterior that’s full of flavor.

Step 5: Cook Indirectly

Move the seared chicken to the cooler side of the grill and close the lid. Let the chicken cook low and slow for about 1 to 1.5 hours until reaching an internal temperature of 170 degrees Fahrenheit. During the last 5 minutes, brush the chicken with your reserved mojo marinade for an extra pop of citrusy goodness and a glossy finish.

Step 6: Rest and Serve

Once perfectly cooked, remove the chicken from the grill and allow it to rest for 5 minutes before serving. This resting period locks in all those scrumptious juices, ensuring every bite is moist and bursting with flavor.

How to Serve Grilled Mojo Chicken Recipe

There are six grilled chicken legs on a black barbecue grill over glowing charcoal with small flames. Each chicken leg is golden brown with slight charring and shows herbs and thin slices of green chili pepper spread on top. The chicken pieces are arranged evenly in two rows, three pieces in each row. The grill and firebox have a slightly worn look. The background around the grill shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped cilantro over the chicken not only enhances the authentic Cuban vibe but also adds a fresh, herbal brightness that beautifully balances the rich flavors. Serve with lime wedges so guests can add a fresh squeeze themselves, elevating the citrus notes even more.

Side Dishes

The classic Cuban pairing of fluffy white rice and seasoned black beans is a natural choice for this dish. The rice captures the mojo juices perfectly, while the beans give a creamy, hearty contrast that makes this meal feel completely satisfying and balanced.

Creative Ways to Present

For a family-style feast, serve the grilled mojo chicken quarters on a large platter nestled on a bed of cilantro rice and surrounded by black beans and lime wedges. Add colorful bowls of mango salsa or grilled plantains as exciting accompaniments that add sweetness and texture variety to the plate.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover grilled mojo chicken in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavors will continue to develop in the fridge.

Freezing

You can freeze cooked mojo chicken by wrapping each piece tightly in plastic wrap and then placing them in a freezer-safe bag or container. Frozen chicken can last up to 3 months without losing its delicious taste and texture.

Reheating

Reheat leftover mojo chicken gently in an oven set to 325 degrees Fahrenheit, covered loosely with foil to keep it moist. Warm for about 15-20 minutes or until heated through. Avoid microwaving if possible to preserve the crispy skin and juicy interior.

FAQs

Can I use boneless chicken instead of quarters?

Absolutely! Boneless chicken thighs or breasts can be used, but keep in mind they will cook faster and may not stay as juicy as bone-in quarters. Adjust cooking times accordingly and watch carefully to avoid drying out the meat.

How spicy is the Grilled Mojo Chicken Recipe?

The heat level is moderate thanks to the serrano peppers, which provide a gentle kick without overwhelming the citrus and herb flavors. If you prefer less heat, simply reduce or omit the serrano slices.

Is it necessary to marinate the chicken overnight?

While 4 hours of marinating is sufficient to get good flavor penetration, marinating overnight intensifies the taste and tenderizes the chicken to perfection. If short on time, four hours still yields tasty results.

Can I make the mojo marinade ahead of time?

Yes, the mojo marinade can be prepared a day in advance and stored in the refrigerator. This can actually help meld the flavors even more before adding the fresh serrano slices just prior to marinating the chicken.

What if I don’t have a grill?

No grill? No problem! You can roast the mojo chicken quarters in the oven at 375 degrees Fahrenheit for about 50-60 minutes, basting occasionally with reserved marinade to mimic that grilling effect.

Final Thoughts

This Grilled Mojo Chicken Recipe is a total game changer when it comes to bringing lively Cuban flavors to your table. The combination of citrus, herbs, and garlic creates an unforgettable marinade that seeps deep into the chicken, making each bite juicy, tender, and irresistibly satisfying. Gather your friends and family, fire up the grill, and let this recipe take your next meal to dazzling new heights of deliciousness.

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