Curated recipes from 193 countries  •  New seasonal Mediterranean issue out now
Dinner Ideas — Global Recipe Journal
Regions All Regions Mediterranean & Italy East & South Asia Latin America & Caribbean Middle Eastern Nordic & European African Heritage North America Oceania & Pacific Browse Atlas

Overview

Cuban Mojo Chicken

Pollo al mojo, pollo asado al mojo

This Cuban mojo chicken recipe roasts a whole chicken that has spent hours in mojo criollo — sour orange, lime, garlic, oregano and cumin — until the skin is golden and the meat is juicy and garlicky. One serving is about 175 g and carries 548 calories. It is the chicken cousin of lechon asado: the same marinade family, a different bird.

Mojo criollo is the marinade of Cuba, carried from the Canary Islands: sour orange juice, garlic, oregano, cumin and olive oil, pounded together and poured over meat. The famous version is lechon asado, the slow-roast pork of Christmas Eve — but the same mojo, given a few hours, turns a whole chicken golden and juicy too. The chicken version is the weeknight cousin: same citrus and garlic, a shorter roast, and the pan juices spooned over black beans and rice.

Pairs well with: Black beans and rice, with fried plantains and a little of the pan juices spooned over.

Provenance

Cuba flag Cuba

Cuban Mojo Classic

Latin America & Caribbean

Time Dedication

5h 35m

260m prep • 75m cook

Batch Yield

6 Servings

548 kcal per serving

1 serving ≈ 175 g

Technical Skill

Intermediate

Intermediate (Roast)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Family dinners, Sunday roasts, Cuban nights, festive tables Cost: Moderate — about $3–4 per serving at home
Tags: Chicken Sour Savory Roasted
Sliced mojo chicken with orange citrus sauce on a dark plate with avocado, greens and a small bowl of aioli

Cuban Mojo Classic

Photo: Andy Li, CC0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Moderate — about $3–4 per serving at home (USD)

This is the roast-chicken member of the mojo family: a whole chicken in sour-orange mojo, roasted in the oven — distinct from lechon asado, which is pork in the same marinade, and from yuca con mojo, which is cassava served with mojo sauce, not a roast.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 5h 35m
P

Prep Stage: Mojo and Marinade

260 Mins • Mojo and Marinade

Crush the garlic to a paste with half the salt, then whisk it with the orange juice, lime juice, olive oil, cumin, oregano and pepper. Pat the chicken very dry, rub the mojo all over it and under the skin, and pour the rest into the cavity. Cover and refrigerate for 4 hours, or overnight for the deepest flavour. Slice the onion for the roasting pan.

Maestro Tip: Dry skin is the whole secret of crisp roast chicken: pat the bird dry before the mojo goes on, and again before it goes in the oven.

  1. 1

    Make the mojo

    10 Mins Room temperature, about 20°C (68°F)

    Crush the garlic with half the salt until it is a smooth paste. Whisk in the orange juice, lime juice, olive oil, cumin, oregano and pepper until the marinade is cloudy and fragrant.

    Crushing the garlic with salt, rather than chopping it, is what makes the mojo silky instead of chunky.

    Done when: The mojo is cloudy, orange-gold and smells sharply of garlic and citrus.

  2. 2

    Marinate the chicken

    240 Mins Fridge, about 4°C (39°F)

    Pat the chicken very dry. Rub the mojo all over the skin and under the breast skin, pour the rest into the cavity, and set the bird in a dish. Cover and refrigerate for 4 hours, or overnight, turning it once halfway through.

    Getting the mojo under the skin is what flavours the breast meat — on the skin alone, it mostly flavours the outside.

    Done when: The chicken is evenly coated, with mojo in the cavity and under the skin.

  3. 3

    Bring to room temperature

    30 Mins Room temperature, about 20°C (68°F)

    Take the chicken out of the fridge 30 minutes before roasting and let it come to room temperature. Preheat the oven to 200°C (400°F). Scatter the sliced onion in the roasting pan and set the chicken on top, breast up.

    A cold bird in a hot oven cooks unevenly — the legs finish while the breast is still raw.

    Done when: The chicken is at room temperature and the oven is fully hot.

  4. 4

    Roast until golden

    75 Mins 200°C (400°F)

    Roast at 200°C (400°F) for 70 to 75 minutes, basting twice with the pan juices, until the skin is deep golden, the juices run clear, and a thermometer in the thickest part of the thigh reads 74°C (165°F).

    If the skin browns too fast, tent the bird loosely with foil for the last 20 minutes — the citrus sugars in the mojo brown quickly.

    Done when: The skin is deep golden and crisp, and the thigh reads 74°C (165°F).

  5. 5

    Rest and carve

    15 Mins Room temperature, about 20°C (68°F)

    Lift the chicken to a board and rest it for 15 minutes. Carve into serving pieces, spoon the hot pan juices and softened onion over the meat, and serve with black beans and rice.

    Cutting it straight away lets all the juices run out onto the board; the rest keeps the meat juicy.

    Done when: The meat is juicy and garlicky, with golden skin and glistening pan juices.

Finishing Touches & Plating

Serve the Cuban mojo chicken carved at the table, the pan juices spooned over each portion, with black beans and rice and fried plantains — the juices are too good to leave in the pan.

Nutritional Physiology & Benefits

Nutrition

Energy

548

kcal / serving

Protein

40g

Complete AA

Carbs

8g

Complex

Fats

39g

Healthy

Per serving (6 servings · 1 serving ≈ 175 g)
Energy548 kcal
Protein40 g
Carbohydrates8 g
Fat39 g
Fibre0.8 g
Sugar3.3 g
Sodium666 mg
Per 100g
Energy313 kcal
Protein22.7 g
Carbohydrates4.4 g
Fat22.4 g
Fibre0.5 g
Sugar1.9 g
Sodium381 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin B6 and niacin (chicken), vitamin C (orange, lime), vitamin B12 (chicken), potassium (chicken, onion).

Lean Protein, Generously

A serving carries about 40 g of protein, which is why roast chicken is the centre of the Cuban family table.

Citrus, Not Sugar

The mojo gets its brightness from orange and lime juice, not from added sugar — the marinade is flavour, not sweetness.

A Real Family Meal

One bird feeds six with rice and beans, so the cooking is done once and the table is full.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Black Beans and Rice

Congrí is the classic partner: the beans and rice soak up the garlicky pan juices and make the chicken a complete meal.

Vegetables

Fried Plantains (Tostones)

Crisp, salty tostones give the plate the crunch that soft roast chicken and rice do not have.

Green Salad With Lime

A sharp, lime-dressed salad cuts the richness of the skin and keeps the plate bright.

Drinks

Cold Beer or Lime Soda

A cold beer or a lime soda is the Cuban answer to garlicky roast chicken — cold, light and refreshing.

Complete menu

Serve Cuban mojo chicken carved at the table with black beans and rice, fried plantains and a green salad, with the pan juices spooned over everything.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Marinating for Days in Citrus

The citrus in the mojo starts to break the meat down if you leave it for more than a day; 4 hours to overnight is the right window. This is general food information, not medical advice.

Serving Undercooked Chicken

Chicken must reach 74°C (165°F) in the thickest part of the thigh; the citrus marinade does not cook the meat. Check with a thermometer. This is general food safety information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty family dinner — one portion with beans and rice is a full meal.
  • ChildrenMild and juicy once the skin is removed; cut the meat small and skip the crisp skin for young children.
  • ElderlySoft and easy to chew without the skin; serve a modest portion with rice and beans.
  • Pregnant womenFine when the chicken is cooked right through to 74°C (165°F) and served hot and fresh.
  • Breastfeeding womenA protein-rich dinner that supports recovery; pair it with rice for energy.
  • AthletesExcellent after training: about 548 calories with 40 g of protein per serving, plus rice and beans for energy.
  • Weight gainA full portion with beans, rice and plantains is an easy way to add energy.
  • Weight lossThe chicken itself has almost no carbohydrate; the rice and plantains are the parts to watch, so keep those portions modest.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 8 g of carbohydrate per serving of chicken; the rice and plantains are the main carbohydrates, so portion those and ask a clinician about them.
  • High blood pressureAbout 666 mg of sodium per serving — most of it from the salt in the mojo; ask a clinician if you watch sodium.
  • Kidney diseaseChicken is a good protein choice in modest portions, but ask a clinician before making it regular.
  • GoutChicken is lower in purines than red meat and organ meats, but portions still matter — ask a clinician if gout is a concern.
  • Stomach issuesRoast chicken is gentle on most stomachs; the garlic and citrus in the mojo can irritate a sensitive stomach, so use a lighter hand with them.
  • Cardiovascular diseaseSkin-on roast chicken brings saturated fat, so keep the portion modest and take the skin off if you watch fat; ask a clinician about frequency.
  • Fatty liverRich in saturated fat from the skin — an occasional dish rather than a daily one; ask a clinician about portion size.
  • Food allergiesContains chicken; the mojo is otherwise simple — check every label and ask a clinician if you have allergies.
  • Special therapeutic dietsAsk a clinician or dietitian before using this dish in a therapeutic diet — it is simple, but the salt, the skin and the citrus matter.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly, then move the chicken to a sealed container; keep the pan juices in a separate small container.
In the fridge
3 days in the fridge at 4°C (39°F) or below.
In the freezer
Up to 3 months, wrapped well; thaw overnight in the fridge.
How to reheat
Reheat in a covered dish in an oven at 180°C (350°F) with a spoon of pan juices until steaming hot, about 74°C (165°F).
Freezing recommended
Yes — the cooked chicken freezes well for up to 3 months.
Signs it has spoiled
Sour or off smell, slimy skin, or grey flesh — discard it.

More recipes to explore

A plate of ropa vieja, shredded beef in tomato sauce, with yellow rice, black beans and fried plantains Cuba flag Cuba 3h
Dinner •Cuba's National Dish

Ropa Vieja

This ropa vieja recipe braises flank steak low and slow until it falls into long shreds, then simmers it in a tomato, pepper and olive sauce. One serving is about 310 g. Serve it over white rice with black beans and fried plantains, the way Cuban families do.

Comfort & Warmth

Slow-braised shredded beef in a tomato and pepper sauce, served with rice and black beans.

Pairs Well With
White rice, black beans and fried plantains
High Protein
A pressed Cuban sandwich cut in half, with melted Swiss cheese and layers of ham and pork, served with pickle spears Cuba flag Cuba 25m
Lunch •Havana Classic

Cuban Sandwich

This cuban sandwich recipe layers mojo roast pork, ham, Swiss cheese, pickles and mustard on Cuban bread, then presses it flat until the crust crackles and the cheese melts. One serving is about 345 g. It is a great use for leftover roast pork and comes together in 25 minutes.

Comfort & Warmth

A pressed sandwich of roast pork, ham, Swiss cheese, pickles and mustard on Cuban bread.

Pairs Well With
Plantain chips and a cold lager or lime soda
A plate of dark moros y cristianos rice cooked with black beans, served with slices of roast pork and golden fried plantains Cuba flag Cuba 1h 30m
Lunch •Cuban Heritage

Moros y Cristianos

This moros y cristianos recipe cooks Cuban black beans and rice together in one pot: dried black beans simmered until tender, then long-grain rice cooked in the dark bean liquid with a sofrito of onion, green pepper and garlic, cumin, oregano and bay leaf. The grains come out dark, fragrant and fluffy, never pale or plain. One serving is about 272 g.

Comfort & Warmth

Cuban black beans and white rice cooked together in one pot with sofrito, cumin, oregano and bay leaf, until the grains turn dark.

Pairs Well With
Roast pork or ropa vieja with fried sweet plantains and a crisp cabbage salad, the classic Cuban plate.
A plate of Cuban lechon asado with shredded mojo pork, onions and lime, yellow rice with black beans and fried plantains Cuba flag Cuba 5h 30m
Dinner •Havana Heritage

Cuban Lechon Asado

This cuban lechon asado recipe marinates a pork shoulder overnight in mojo — sour orange juice, a whole head of garlic, oregano and cumin — then roasts it low and slow until the meat is so tender it pulls apart with a fork. It is the centrepiece of Nochebuena, the Cuban Christmas Eve feast, and it is nothing like Filipino lechon: there is no whole crispy-skinned pig here, just a mojo-soaked shoulder roast. One serving is about 250 g.

Celebration & Sharing

A whole pork shoulder marinated overnight in sour-orange mojo, then roasted low and slow until it pulls apart — the centrepiece of Nochebuena.

Pairs Well With
Shredded mojo pork with black beans, yellow rice and fried plantains
High Protein

The Dinner Gazette

Never wonder what’s for dinner again

One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.

Delivered every Thursday morning. Unsubscribe anytime.