Mojo Chicken in a Spicy Citrus Marinade


Get inspired by Cuban cuisine with this zesty mojo chicken, broiled to crispy perfection!

Spicy marinated chicken is baked and then broiled (or grilled!) for a Cuban-inspired meal perfect for entertaining. Serve it alongside grilled avocado, a fresh salad, or plantains.

What’s In The Mojo Marinade?

Citrus juice is the backbone of this traditional recipe. We infuse fresh orange and lime juices with smoky spices, chili flakes, and a bit of raw honey for a tangy, juicy marinade.

To give this chicken plenty of time to get nice and spicy, marinate it for at least eight hours or overnight.

The Benefits Of Broiling

A good broil allows you to crisp up the skin after baking. The high-heat temperature directly toasts your chicken from the top, giving it a nice caramelized crust. The skin also holds the marinade tight so that everything remains juicy on the inside.


Cook It Faster On The Grill

You can skip the oven entirely and toss the chicken on a grill instead. Simply preheat the grill to 400ºF and place the thighs over direct heat. Cook them for 20 minutes, flipping halfway through, then remove them once the internal temperature reaches 165°F.

Helpful Tips To Get Started:

  • Switch up the recipe. Swap chicken thighs for chicken breast or legs, or even try bone-in pork chops.
  • Adjust the cooking time. Depending on the thickness of your meat, you’ll want to adjust the cooking time as needed. Thicker cuts may need more time in the oven.
  • Cut down on prep time. Make the marinade up to two days in advance and store it in the fridge.
  • Make use of leftovers. Shred leftover chicken to add to salads, soups, or tacos.

Mojo Chicken in a Spicy Citrus Marinade

Get inspired by Cuban cuisine with this zesty mojo chicken, broiled to crispy perfection.
Prep Time 10 mins
Cook Time 40 mins
Total Time 8 hrs 50 mins
Servings 6


  • Get inspired by Cuban cuisine with this zesty mojo chicken, broiled to crispy perfection.
  •  Food processor
  •  16-by-11-inch baking sheet
  •  Parchment paper


  •  2 lbs bone-in, pasture-raised chicken thighs
  •  ¼ cup lime juice
  •  ¼ cup orange juice
  •  ¼ cup raw honey
  •  ⅓ cup avocado oil
  •  ½ cup cilantro
  •  2 t minced garlic
  •  1 t oregano
  •  1 t ground cumin
  •  ½ t chili flakes
  •  ½ t sea salt


  •  Place the chicken thighs in a shallow baking dish and set aside.
  •  Combine the remaining ingredients in a food processor and blend until thoroughly combined, about 15 seconds.
  •  Pour the processed marinade over the chicken thighs and cover, then transfer to a refrigerator. Let it chill for at least 8 hours or overnight.
  •  When ready, heat the oven to 350ºF and line a baking sheet with parchment paper.
  •  Remove the chicken from the refrigerator and shake off any excess marinade.
  •  Place the chicken thighs onto the prepared baking sheet and bake for 35 minutes.
  •  Turn the oven to broil and continue cooking for 5 more minutes. Serve hot and enjoy!


Nutrition facts:28 grams of protein13 grams of carbohydrates38 grams of fat

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