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Crispy, juicy, and packed with zesty Cuban-inspired flavors—this Mojo Chicken is all about that perfect balance of citrus, garlic, and warm spices. The marinade does all the work, infusing every bite with bright, bold flavors before roasting the chicken.
Be sure to check out our Lemon Garlic Roast Chicken or Garlic Herb Butter Roasted Chicken next!
Why You’ll Love This Mojo Chicken
- Bold & Zesty – A fresh mix of orange, lime, garlic, and spices makes this chicken incredibly flavorful.
- Juicy & Tender – The citrus marinade not only adds flavor but keeps the chicken ultra-moist.
- Simple Ingredients – No fancy ingredients needed—just pantry staples and fresh citrus!
What You’ll Need
- Fresh citrus – Orange and lime juice/zest bring brightness and acidity. Lemon juice works in a pinch, but stick to fresh juice for the best flavor.
- Olive oil – Helps the marinade penetrate the chicken. Avocado oil is a good alternative.
- Garlic – Freshly minced gives the best aroma, but garlic paste or powder can be used if needed.
- Spices – Swap oregano for thyme or cumin for smoked paprika for a twist.
- Cilantro – Adds freshness, but if you’re not a fan, flat-leaf parsley makes a good substitute.
- Whole chicken – A 3.5 lb (1.5 kg) bird is ideal for even cooking.
- ½ orange – Stuffed inside for extra moisture and flavor.
🔪How to Make Mojo Chicken
Marinate the Chicken – Whisk together citrus zest, juices, olive oil, garlic, and spices. Pat the chicken dry, season with salt and pepper, and place in a roasting pan. Pour the marinade over it, ensuring full coverage. Stuff ½ orange inside the cavity. Marinate for 30 minutes to overnight.
Roast – Preheat oven to 400°F (204°C). Roast for 60–70 minutes, basting occasionally. If browning too quickly, tent with foil. Cook until the internal temperature reaches 165°F (74°C) in the thigh.
How Long to Roast Whole Chicken?
The roasting time for a whole chicken depends on its weight and oven temperature. A general rule is to roast at 375°F (190°C) for about 20 minutes per pound. For a 3.5 lb (1.5 kg) chicken, this means approximately 70–80 minutes. At 400°F (204°C), roasting time decreases slightly to 60–70 minutes. Always check doneness with a meat thermometer—the thickest part of the thigh should reach 165°F (74°C).
🍽️What to Serve with Mojo Chicken
- Cilantro Lime Rice – Light, fresh, and the perfect side.
- 3 Ingredient Guacamole Recipe – Creamy and refreshing.
- Garlic Roasted Potatoes – Crispy, golden, and full of flavor, they make a hearty pairing.
🗄️Storage & Leftovers
- Refrigerate – Store in an airtight container for up to 4 days.
- Reheat – Warm in the oven at 350°F or in the air fryer for crispier skin.
- Freeze – Shred the chicken and freeze for up to 3 months for easy meal prep!
More Chicken Dinner Ideas
This zesty, citrus-marinated chicken is also part of our 25 Best Chicken Dinner Ideas — featuring bold, easy meals for any night of the week. If you enjoy vibrant flavors, you’ll also love our Easy Orange Chicken or the savory-sweet combo in Honey Garlic Chicken Skewers. Looking for something cozy and comforting? Don’t miss our Oven Baked Chicken and Rice!
Let us know if you try it, and don’t forget to pair it with your favorite sides! 😊
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Mojo Chicken
Ingredients
For the Mojo Marinade:
- zest of 1 orange
- zest of 1 lime
- ½ cup orange juice, freshly squeezed
- ¼ cup lime juice, freshly squeezed
- ¼ cup olive oil
- 7-8 garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- ½ teaspoon coarsely ground black pepper
- 1 teaspoon salt, or to taste
- ¼ cup fresh cilantro leaves, chopped
Chicken
- 1 whole chicken, (approximately 3.5 pounds / 1.5 kg), giblets and neck removed
- salt & pepper, to taste
- ½ orange, for stuffing
Instructions
- Preheat the oven to 400°F (204°C) °F.
- Prepare the chicken: Remove the giblets, trim any excess fat or stray feathers, and rinse the chicken inside and out. Pat thoroughly dry with paper towels. Season generously with salt & pepper.
- Make the marinade: In a medium bowl, whisk together zest of 1 orange, zest of 1 lime, ½ cup orange juice, ¼ cup lime juice, ¼ cup olive oil, 7-8 garlic cloves (minced), 1 teaspoon cumin powder, 1 teaspoon dried oregano, ½ teaspoon coarsely ground black pepper, 1 teaspoon salt and ¼ cup fresh cilantro leaves (chopped) until well combined.
- Stuff & Marinate: Place ½ orange inside the cavity of the chicken to enhance flavor and moisture. Set the chicken in a roasting pan or oven-safe skillet and pour the marinade evenly over it. Let it marinate for 30–60 minutes for maximum flavor.
- Roast the chicken: Transfer to the oven and bake for 60-70 minutes. If the breast begins to brown too quickly, tent it loosely with aluminum foil. Continue roasting until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove from the oven, cover with foil, and let the chicken rest for 15 minutes to retain its juices.
- Slice and enjoy with your favorite sides!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hey Chef,
Do you roast the chicken in the marinade?
I was thinking to marinate for 1.5 hrs then cook like a beer can chicken on the bbq.
Your thoughts would be welcomed.
Cheers,
Keith
Hi Keith! Yes, I roast the chicken in the marinade to let all the flavors soak in. Marinating for 1.5 hours sounds great, and cooking it like a beer can chicken on the BBQ would add a wonderful smoky flavor. That sounds delicious! Let me know how it turns out. C
I’m wondering if you have tried this recipe in a crock pot?
I’m gonna try it!!
I haven’t tried this recipe in a crock pot yet, but it should work well! Just cook the chicken on low for 4-6 hours or on high for about 2-3 hours until it’s tender. You might want to sear the chicken first for extra flavor, but it’s not necessary. Let me know how it turns out if you give it a try! 😊
Question! I like to cook my chickens in a rotisserie oven as they seem to come out much better than oven roasting. Would the constant turning of the chicken and dripping of fat/juices cause the clinging marinade to just drip off, or would the marinade actually permeate the chicken?
Great question Dave! Using a rotisserie oven is a fantastic idea. The constant turning will help the marinade evenly coat the chicken as it cooks, and while some of the marinade might drip off, a good portion should still permeate the chicken, giving it great flavor. Just make sure to marinate the chicken for a few hours (or overnight) before cooking to really lock in those flavors!
This Mojo Chicken was absolutely incredible! The marinade was packed with so much citrusy, garlicky flavor, and the chicken came out super juicy with crispy, golden skin. I marinated it overnight, and it was worth the wait. Served it with cilantro lime rice and fried plantains—my family couldn’t stop raving about it! This is definitely going into our regular dinner rotation.
Jessica, I’m so happy to hear you loved it! Thanks so much for sharing—I hope it stays a family favorite for years to come! 😊
Can you make with just chicken breasts?
Hi Sharon! I haven’t tried it with just chicken breasts, but you can definitely adapt the recipe. Just be sure not to overcook them so they stay juicy. Let me know how it turns out if you give it a go!
Great recipe we marinated chicken in Gallon Bag for 4 hrs. Removed from marinade & put it in the Traeger @ 365* for 1hr 50 minutes. Delish!
Thanks so much, LJ! I’m glad you enjoyed it—and love that you used the Traeger! That smoky flavor must’ve taken the mojo chicken to the next level. Appreciate you sharing your method! 😊
Your mojo chicken was excellent. My family loved it! Thank you for sharing it 😊
Thank you so much, Kathy! I’m glad to hear your family loved the mojo chicken—it means a lot! 😊 Thanks for trying it and taking the time to leave a kind note!