This Cuban Mojo Chicken has been marinated in a wicked Cuban Mojo marinade and roasted to juicy perfection. Try this zesty, garlicky Cuban chicken for dinner tonight!

a close up of Baked Cuban Mojo Chicken

If you’ve never tried a marinated Cuban chicken before, you’re in for a real treat!!! Made with orange juice, cilantro, garlic, lime, mint and cumin powder, oregano, salt and pepper, it’s loaded with fresh flavours, it has depth, and complexity. It’s garlicky, it’s citrusy, the beautiful flavours of fresh cilantro are absolutely knock out.

And the secret ingredient in this? Orange juice. NO it doesn’t taste like orange once cooked!

Orange juice is such a terrific secret ingredient in marinades. It adds sweetness and more layers of flavour than just adding sugar. I’m actually not a fan of fruit with meat, so I can honestly promise you that it does not taste like orange!!

Look at the colour of that marinade. You just KNOW it’s loaded with spectacular flavours!!

Chicken in a bowl being tossed with mojo marinade

Mojo marinade is fantastic to use for shrimp, chicken, pork and beef, cooked in all manner of ways – stove, BBQ, roasting, broiling.

The only method I do not recommend is the slow cooker or Instant Pot because this type of marinade really benefits from caramelisation of some form throughout most of the cooking time. So while many slow cooker recipes can be blasted at the end in the oven to brown it, I find it doesn’t really work with Mojo.

My personal favourite proteins to use with Mojo marinades are pork and chicken. I really think they are sensational when paired with the Mojo flavours.

For this particular recipe, I used drumsticks and bone in chicken thighs. I like using these cuts because they need to be roasted for around 50 minutes, giving it plenty of browning time to really let those flavours develop.

It will work with chicken breast too, but I’d sear the chicken on the stove instead of roasting it. That way the juices will seal in much better, and you’ll get the lovely browning on the crust. :-)

Cuban mojo chicken being served with corn and rice

Little get ahead tip to make your week a little easier – freezer prep! Coat chicken in marinade then put it straight into the freezer.

Then the chicken marinates while it’s defrosting overnight in the fridge. Perfect!!! :-)

Baked Cuban Mojo Chicken in a pan with cilantro

This easy Cuban chicken is one meal you’ll want to make over and over again.  Tender juicy chicken loaded with delicious flavor, this Mojo chicken comes out perfectly tender every time!

a close up of Baked Cuban Mojo Chicken
4.97 from 91 votes↑ Click stars to rate now!
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Cuban Mojo Chicken

Roasted chicken marinated in a fantastic Cuban Mojo marinade! it’s citrusy, garlicky, with fresh lime flavours and cilantro. Packs some serious flavours!
Prep Time 10 minutes
Cook Time 50 minutes
Marinating Time 12 hours
Total Time 13 hours
Servings 5 servings
Author Nagi
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  • 2 pound bone in chicken thighs and chicken drumsticks about 8 pieces total


  • cup extra virgin olive oil
  • ½ cup cilantro leaves lightly packed
  • 1 teaspoon orange zest
  • cup orange juice fresh
  • ¼ cup lime juice
  • ¾ teaspoon dried oregano
  • 1 teaspoon cumin powder
  • 1 ½ tablespoon fresh mint leaves
  • 4 garlic cloves
  • 1 teaspoon salt
  • ½ teaspoon black pepper


  • 1 orange cut into wedges
  • cilantro leaves for garnish


  • Place the marinade ingredients in a food processor. Blend until the cilantro is finely chopped.
  • Pour the marinade over chicken in a large bowl. Cover with cling wrap and marinate for 12 – 36 hours.

To Cook

  • Preheat oven to 350°F.
  • Place chicken in a baking pan, and scrape in residual marinade in the bowl. Place thighs skin side DOWN. Add orange wedges, if using.
  • Bake chicken for 30 minutes. Remove and turn chicken. Spoon over pan juices.
  • Bake for a further 20 minutes or until the skin is nicely browned. Rest for 5 minutes then serve!


To make with chicken breast, follow the recipe to marinade. Then cook on the stove instead of the oven – cook over medium high heat.
4.97 from 91 votes

Nutrition Information

Calories: 419 | Carbohydrates: 6g | Protein: 25g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 151mg | Sodium: 585mg | Potassium: 403mg | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 21.4mg | Calcium: 33mg | Iron: 1.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine Cuban


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Classic mojo flavors. I always add a good splash of soy sauce and 1/2 a thumb sized knob of fresh ginger to mojo and peruvian chicken. Whole chicken marinaded 24 hours, turning and massaging often. Then onto an outdoor rotissery. Delish.5 stars

  2. I made this recipe as is but I used a cut up whole chicken, marinaded for four hours and cooked in the air fryer. It was delicious and the family loved it. Will be making again for sure.5 stars

    1. The cooking time will need to be reduced. Cook until the chicken reaches 165°F at the thickest part of the chicken thigh.

  3. Ok, so I didn’t have time to marinate it so I doubled the marinade and added a cup of chicken stock. After browning the meat in a pot, I added the marinade, cooked for about 20 minutes, and thickened the marinade with a little flour and served this over rice with air fried green beans. Ultimately, I usually make recipes work for the time I had (which also didn’t include heating the oven) so I’m reviewing based on the flavor profile. It’s a keeper!5 stars

  4. We liked the flavor, it was an interesting combination. I used thighs but they were skinless so did not get the lovely dark caramelisation that is shown in the picture. Will have to try and find somewhere that sells skin on thighs. Will definitely make again.4 stars

  5. As the cook of the family and having tried plenty of chicken recipes, this is now a personal & family favorite!

    I sous vide everything, so I added the marinade in with the chicken while in the water bath. I then poured it from the bag over the chicken after I pan seared it like a sauce. Super delicious!5 stars

  6. This was amazing and simple to make! I loved how all the flavors came together! Pure perfection!5 stars

  7. It’s me again! Soaked chicken in mojo overnight. Marinade is so good I could just do shots of it! Cooked per recipe. This is awfully good chicken. Juicy with greats hints of citrus flavor. The cilantro, garlic, oregano, and citrus does something by working so well together. This chicken didn’t have a chance once out of the oven, it was gone quick! The skin didn’t crisp up but it wasn’t even noticed, that’s how fast it was eaten. May cook at higher temp next time. The only thing I did not like…. I only made 4 pieces5 stars

    1. You will definitely have to double the recipe next time, Mitchell! But we are so happy you are enjoying this recipe as much as we are.

  8. Bone in thighs….with or without skin?!

    Please specify in receipt. I did half and half and waiting for them to finish in the oven.