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Cuban Mojo Chicken

This fragrant garlic herb and spice mixture is commonly seen across the Caribbean to marinade chicken and fish or used as a sauce for plantains. Mojo translates to sauce in Spanish but this sauce is special especially in Cuba. During one of our trips abroad we backpacked our way through Cuba to discover new spices and flavors of the region. Believe it or not our first encounter with Mojo chicken was at a run down truck stop where they had metal trays filled to the brim with BBQ chicken smothered in orange sauce. It may have been our favorite meal of the entire trip!


  • 12 Cloves of garlic

  • 1/3 cup freshly squeezed orange juice

  • 3 TBLS Fresh lime juice

  • ¼ cup olive oil

  • 1 TBLS of Havana Adobo

  • 1 TSP Oregano

  • 2 chicken breasts


  • Using a mortar & pestle or food processor grind the garlic & spices int

o a paste.

  • Combine the paste with the orange and lime juice and set aside

  • Heat the olive oil in a small sized sauce pan on medium heat.

  • Once the oil is almost at the smoking point remove from heat and CAREFULLY add the oil to the paste mixture.

  • Once the paste has fully cooled throw the mojo sauce into a Ziplock bag with your thawed chicken for a minimum of 2 hours.

  • Once marinated cook your chicken and serve with rice or fried plantains!

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