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Mojo chicken is marinated in blend of citrus and spices then grilled to perfection and paired with sweet, tangy pineapple salsa. Just add rice and beans for a Cuban-inspired dinner!

Grilled mojo chicken on cutting board, topped with salsa
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Grilling season means it’s a great time to take your grilling game to the next level and try something new. While grilled BBQ chicken is always good, there are so many more options when it comes to grilled chicken recipes.

This grilled mojo chicken recipe is full of bold Caribbean and Cuban flavors. The grilled chicken breasts turn out juicy and tender because they’re marinated before they go on the grill. The combination of lime and orange juice in the marinade gives it just the right balance of sweet and tart, while shallot and garlic bring the savory flavor and jalapeño adds a spicy kick. While the chicken is cooking, toss together a quick pineapple salsa for spooning over the Cuban grilled chicken, seasoned black beans, and Mexican rice. You’ll have the perfect main dish for summer!

Recipe Tips and Variations

  • Don’t have a grill? No problem! You can cook the chicken in a grill pan or skillet on the stove over medium heat. Just be sure to use a little oil in the pan so the chicken doesn’t stick.
  • Adjusting the heat. The heat level of this marinade is pretty mild, but you can make it milder by removing all of the seeds and membranes from the jalapeño. Make it hotter by leaving the seeds and membrane in. 
  • Use another cut of chicken or pork. If you prefer boneless skinless chicken thighs (as I do myself), feel free to swap that in this recipe for the chicken breast. You may have to adjust cooking time a bit. Additionally, if you find yourself with a large piece of pork tenderloin, that could be swapped in here as well!
Sliced grilled mojo chicken on cutting board with pineapple salsa

Storage and Reheating Instructions

Leftover mojo grilled chicken will keep in the fridge for up to 3 days in an airtight container. Reheat it in the microwave or oven until it’s warmed through. The pineapple salsa will also keep for up to 3 days in the refrigerator. Use the leftover protein and salsa to create your next burrito bowl or make a chicken burrito with it.

You can also freeze mojo chicken. Let it cool completely, then place it in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge, then reheat as desired.

5 from 2 votes

Grilled Mojo Chicken

This grilled mojo chicken recipe is absolutely packed with flavor. Serve it with rice, black beans, sweet potatoes or plantains for a Cuban-inspired meal the whole family will love.
Prep Time: 20 minutes
Cook Time: 25 minutes
Marinating Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 4 servings



For the chicken:

  • 1 ½ pounds (680 g) boneless skinless chicken breasts, trimmed
  • 2 limes
  • 2 oranges
  • 1 teaspoon dried oregano
  • 2 teaspoons cumin
  • 2 teaspoons kosher salt
  • 8 cloves fresh garlic, peeled and roughly chopped
  • 1 small shallot, peeled and roughly chopped
  • 1 small jalapeno, seeded and roughly chopped
  • ¼ cup cilantro, roughly chopped
  • ½ cup (118 ml) olive oil

For the pineapple salsa:

  • 2 cups (330 g) pineapple, small dice
  • ½ cup (75 g) red pepper, small dice
  • ¼ cup (40 g) red onion, small dice
  • ¼ cup cilantro, chopped
  • 1 small jalapeno, seeded and finely diced
  • 2 Tablespoons fresh lime juice
  • ½ teaspoon kosher salt
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  • Remove the zest from 1 lime and 1 orange. Juice lime and oranges. This should yield about ¼ cup lime juice and ⅓ cup orange juice.
  • Add zest, juice, oregano, cumin, salt, garlic, shallot, jalapeno, cilantro and oil in a blender or food processor and blend until combined.
    ingredients for mojo chicken marinade in the bowl of a food processor
  • Pour the marinade all over the chicken in a large bowl and let marinade for 1 hour, or up to overnight.
    marinade for mojo chicken poured on top of chicken breasts in a clear bowl
  • Mix all ingredients for the pineapple salsa in a medium bowl and set aside.
    pineapple salsa in a clear bowl next to a wooden spoon
  • Turn outdoor grill on medium-high or stovetop griddle to medium-high. Grill chicken turning every 5-6 minutes until chicken is cooked through and registers 165 °F (74 °C) on a thermometer, about 10-15 minutes; 15-20 minutes if thick. Rest chicken for 10 minutes before slicing then serve topped with the pineapple salsa.
    grilled mojo chicken in a cast iron grill


Serving: 1serving, Calories: 546kcal, Carbohydrates: 29g, Protein: 39g, Fat: 32g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 1659mg, Potassium: 1032mg, Fiber: 5g, Sugar: 17g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating


  1. Not only is the recipe amazing as one whole meal together, but the pineapple salsa is also amazing all on it’s own! I’m often intimidated by making my own marinades and such, but this is easy, quick, and delicious! I would HIGHLY recommend doubling the pineapple salsa because it’s so good by itself!

  2. Made this recipe 100% as written. It was AMAZING! Served it with some steamed rice. Fantastic as leftovers as well. Will absolutely be making this again.