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Cuban Mojo Chicken is an easy meal featuring Cuban-style grilled chicken marinated in “mojo” sauce, topped with a citrus avocado salsa, and served over rice.
Grilled chicken with fresh salsa is a favorite spring/summer meal, and this Cuban Mojo Chicken with citrus-avocado salsa is a top contender. It’s the perfect Spring dish—citrus is in season, grilling weather is here, and it tastes like summer is on its way!
The marinade is prepped ahead, and all that’s left is making the salsa and choosing a base like rice or quinoa.
Ingredients
Chicken Marinade: This flavorful marinade is made with cilantro, mint, orange, lime, garlic, cumin, and olive oil, giving the chicken a bright, fresh flavor.
Citrus Avocado Salsa: A refreshing mix of red onion, citrus fruits, garlic, cilantro, avocado, and lime.
Cilantro Lime Rice: White or brown rice cooked in chicken stock, with garlic, lime, and cilantro for extra flavor.
How To Make Cuban Mojo Chicken (Tips)
Prep the chicken: Flattening the chicken ensures even grilling and tenderness.
Marinade: Set aside some marinade before adding it to the chicken to brush on while grilling.
Marinate the chicken: The longer the marination, the more flavorful the chicken will be.
Grill: Make sure the internal temp of chicken reaches 165°F for fully cooked chicken.
Cook the rice: Stir in extra lime juice and cilantro for added flavor.
Make the salsa: Soak red onion in water to reduce its sharpness.
Assemble the dish: Top with fresh lime wedges and cilantro for extra flavor.
Tips For Making Cuban Mojo Chicken
Salsa: Remove or skip jalapeños for less heat, or add more for extra spice.
Use a ripe avocado for creaminess and flavor, or add extra slices for texture.
Oil and clean grill grates with a wire brush, then use oiled paper towels to coat the grates for a better sear and grill marks.
Make sure the grill is hot before cooking for a juicy sear.
Trim the fat and slice large breasts in half widthwise. Pound chicken to even thickness (ensures the best grilling!) Set aside in a large resealable plastic bag. For the marinade: place the cilantro leaves, minced garlic (or garlic cloves), 1 teaspoon orange zest, 1/2 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lime juice, dried oregano flakes, cumin powder, 1 teaspoon salt, 1/2 teaspoon pepper, and fresh mint leaves in a food processor. Cover and pulse until cilantro, mint, and garlic are finely chopped. Drizzle in the olive oil and pulse until just combined. Do not blend vigorously with the olive oil. Reserve 1/3 cup of this marinade and set aside.
Pour remaining marinade over chicken. Knead to coat chicken and place in the fridge for at least 1 hour up to 12 hours. The longer the chicken marinades, the more flavorful it will be.
Lightly oil the grill grate and place the marinated chicken (discard marinade in bag) on the grill. Cook for 10–12 minutes, turning as needed (depending on the size of your pieces), or until chicken juices run clear and internal temperature is at 165°F. As you flip and cook the chicken, brush it generously with 1/4 cup of the the reserved marinade. Add the last tablespoon or so of the marinade to finished chicken after removing from the grill. Tent with foil and allow to rest for 5 minutes before slicing/chopping.
Prepare cilantro-lime rice: combine the rice, chicken stock, and minced garlic in a pot over high heat. As soon as the mixture begins to boil, reduce heat and cover with a lid until rice is cooked through. Once rice is cooked through, is tender, and no liquid remains, stir in optional 3 tablespoons lime juice and 3 tablespoons packed and finely chopped cilantro. Season to taste with salt and pepper.
For the salsa: finely chop the red onion, then soak in a bowl or cup of cold water while preparing the rest of the salsa (this will take away the bite). Zest one of the oranges to get 1 teaspoon zest. Peel the cara cara orange and navel orange, then segment the oranges. Dice the segments into small pieces and place in a medium bowl. Add the garlic, orange zest, and finely chopped cilantro. Add the diced avocado and top with 1 teaspoon lime zest and 2 tablespoons lime juice. If desired, add in the finely diced jalapeno. Add a generous pinch of salt and freshly cracked pepper. Drain red onion and add. Gently stir to combine.
In separate bowls, layer the cilantro-lime rice, the grilled chicken (slice or chop), and even parts citrus avocado salsa.
Top bowls with fresh lime wedges and fresh cilantro as desired. Enjoy immediately.
Video
Recipe Notes
Marinade adapted from AllRecipes.Note 1: Optional additions: 1 clove minced garlic, 3 tablespoons lime juice, and 3 tablespoons packed cilantro.Store leftovers: Keep the grilled chicken, salsa, and rice (or quinoa) in separate airtight containers. Refrigerate for up to 3 days. Reheat the chicken and rice before serving, then add the fresh salsa on top.
Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.
Thanks for stopping by—I hope you find something delicious to make!
Can i marinate the chicken overnight?
Citrus can actually cook the chicken and since there is citrus in this I don’t recommend marinating overnight!
superb – very tasty! Will make it again
Yay!! Thank you so much! 🙂
hey girl- this looks really tasty!
Beautiful: so simple and available ingredients and so perfect result. Thank you so much !