Entrée: Cuba – Pollo a la Barbacoa Cubana (Grilled Cuban Mojo Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 bone-in chicken thighs, about 1.25 lb total (567 g total)
1 cup (240 ml) mojo marinade (garlic, naranja agria or orange and lime juice, olive oil)
1 tsp (5 ml) dried oregano
1 tsp (5 ml) ground cumin
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper
Fresh cilantro for garnish
Lime wedges for serving

Show original ingredient measurements

4 bone-in chicken thighs, about 1.25 lb total (567 g total)
1 cup (240 ml) mojo marinade (garlic, naranja agria or orange and lime juice, olive oil)
1 tsp dried oregano
1 tsp ground cumin
1 tsp salt
1 / 2 tsp black pepper
Fresh cilantro for garnish
Lime wedges for serving

Instructions

1. Combine crushed garlic, citrus juice, olive oil, oregano, cumin, salt and pepper to make mojo; marinate chicken 4+ hours or overnight.  
2. Preheat grill to medium-high and oil grates.  
3. Grill thighs skin-side down first, 6–8 minutes per side, moving to indirect heat to finish, until internal temperature reaches 74°C/165°F and char develops.  
4. Rest briefly, garnish with cilantro and serve with lime wedges and congri or fried plantains.