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An overhead shot of a round platter filled with mojo chicken, mojo marinade, and oranges and limes.
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4.67 from 27 votes

Mojo Chicken (Oven, Air Fryer, or Grill)

This Cuban-inspired Mojo Chicken recipe is packed with garlicky citrus flavor! It’s super delicious and versatile—you can make it in the oven, air fryer, or on the grill using easy to find ingredients. Plus, it’s naturally keto-friendly, Whole30, paleo, and gluten-free!
Prep Time15 mins
Cook Time45 mins
Marinating time1 hr
Total Time2 hrs
Course: Dinner
Cuisine: Cuban
Keyword: Air Fryer, chicken, grill, nom nom paleo, nomnompaleo, oven roasted, paleo
Servings: 6
Calories: 552kcal
Author: Michelle Tam

Ingredients

Mojo marinade

  • 6 garlic cloves peeled
  • 1 medium shallot roughly chopped
  • 2 teaspoons Diamond Crystal kosher salt 
  • 2 teaspoons grated orange zest
  • 2 teaspoons grated lime zest
  • teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon Freshly ground black pepper
  • ½ cup freshly squeezed orange juice
  • cup freshly squeezed lime juice
  • cup extra virgin olive oil

Chicken

Instructions 

Make the marinade and marinate the chicken

  • In a high powered blender combine all the marinade ingredients. Blitz until smooth.
  • Pour out ⅓ cup of marinade and reserve it for the dipping sauce.
  • Toss the chicken with the remaining 2 teaspoons of kosher salt and add the remaining marinade. Marinate in the fridge for at least an hour and up to a day.

Baking instructions

  • Heat the oven to 400°F convection roast or 425°F non-convection with the rack in the middle.
  • Place the chicken skin side down on a stainless steel wire rack in a rimmed baking sheet. Make sure the chicken is in a single layer.
  • Pop the chicken in the oven for 20 minutes. Then, flip the chicken skin side up, and rotate the tray 180°. Roast for 15 to 25 more minutes or until the skin is brown and crispy and a meat thermometer inserted in the thickest part is at least 165°F. If you're cooking chicken breast, make sure the internal temperature reaches 150°F to 155°F.
  • Serve with the reserved sauce and enjoy!

Air Fryer instructions

  • Cook the chicken thighs in a single layer in the air fryer at 400°F for about 20 to 25 minutes, starting skin-side down and flipping the thighs skin-side up at the halfway mark.
    The chicken is ready when the skin is crispy and a meat thermometer inserted in the thickest part is at least 165°F. If you're cooking chicken breast, make sure the internal temperature reaches 150°F to 155°F. Repeat in batches until done.
  • Serve with the reserved sauce and enjoy!

Grill instructions

  • Set the grill on high, and once it’s hot, place the chicken pieces on the grates. Then, immediately decrease the heat to low.
    Grill the chicken for approximately 25 minutes (or until the internal temperature reaches at least 165°F for thighs and 150°F to 155°F for breasts), turning every 5-7 minutes.
    Be patient: Don’t go and flip the chicken before they naturally release from the grill surface; otherwise, you’ll leave a lot of tasty, crispy, marinated skin stuck on the grates!
  • Serve with the reserved sauce and enjoy!

Video

Notes

Leftovers can be stored in the fridge for up to 4 days or frozen for up to 4 months. The sauce can be kept in the fridge for up to 4 days in a sealed container. If the sauce separates, just whisk again before serving.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 552kcal | Carbohydrates: 6g | Protein: 32g | Fat: 44g | Fiber: 1g | Sugar: 2g