Citrus Garlic Grilled Chicken with Cuban Mojo Infused Blend Olive Oil

Juicy chicken thighs, fresh citrus, minced garlic, and smoky grill marks come together in a bright, bold dinner that tastes like summer on a plate. The Cuban Mojo Infused Olive Oil Blend layers citrusy, garlicky, zesty flavor through the marinade and baste, so every bite lands with island-inspired depth. It’s an easy choice for a weeknight cookout, a family dinner, or casual entertaining when you want something lively and memorable.

Garden Infuzions

Citrus Garlic Grilled Chicken with Cuban Mojo Infused Blend Olive Oil

Juicy grilled chicken gets a bright, garlicky Cuban Mojo finish for a lively weeknight dinner with bold island flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 16 minutes mins

Total Time 36 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Caribbean

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 2 1/2 pounds boneless skinless chicken thighs
• 1/4 cup Cuban Mojo Infused Olive Oil Blend
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh orange juice
• 4 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh cilantro
• Lime wedges for serving

Equipment

• 1 Mixing bowl For marinating the chicken
• 1 whisk To blend the marinade
• 1 Tongs For turning the chicken on the grill
• 1 Grill Medium-high heat
• 1 Instant-read thermometer Optional, for checking doneness

Method

 

Instructions

1. 1. Pat the chicken thighs dry and place them in a large bowl or zip-top bag.
2. 2. Whisk together the Cuban Mojo Infused Olive Oil Blend, lime juice, orange juice, garlic, kosher salt, black pepper, oregano, and cilantro.
3. 3. Pour the marinade over the chicken and toss to coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4. 4. Preheat a grill to medium-high heat and lightly oil the grates.
5. 5. Remove the chicken from the marinade and let excess drip off. Grill for 5 to 7 minutes per side, turning once, until well charred and cooked through.
6. 6. Transfer the chicken to a plate and let it rest for 5 minutes.
7. 7. Slice and serve with lime wedges, spooning any reserved clean marinade or finishing juices over the top if desired.

Notes

For best flavor, use fresh citrus juice and a hot grill. If using chicken breasts, pound them to an even thickness and reduce the grill time as needed. Do not reuse marinade that touched raw chicken unless it was set aside before contact.

Tried this recipe?

Let us know how it was!

Recipe Tips

Pound the chicken lightly if some pieces are much thicker than others so everything grills evenly. Keep a small bowl of marinade aside before adding the raw chicken if you want extra basting sauce. Let the chicken rest a few minutes after grilling so the juices settle back into the meat.

Serving Suggestions

Serve this chicken with rice and black beans, grilled corn, a simple green salad, or warm tortillas. It also works beautifully sliced over a chopped salad or tucked into wraps for the next day.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or low oven until warmed through.

Variations

Swap chicken breasts for thighs if you prefer a leaner cut, or add sliced onions and bell peppers to the grill for a fuller plate. You can also cube the chicken for skewers or use the same marinade for shrimp.

Related Garden Infuzions Recipes

Browse more Garden Infuzions recipes for more flavor ideas.