Grilled chicken tacos with mojo marinade are an easy dinner with real Cuban flavor. A citrus marinade with garlic, lime, and orange coats the chicken, then it's grilled and served in warm tortillas with simple toppings.
Grilled mojo chicken tacos use a simple garlic, lime, and orange marinade for bold flavor. Grill the chicken, slice it, and load it into warm tortillas with fresh toppings and taco sauce for an easy dinner.
Cuban Mojo
My Cuban mother never measured her mojo. Garlic, lime, some orange juice, oil, salt. She'd mix it in a bowl and pour it right over the chicken.
Tacos aren't Cuban, but the mojo is. This is just an easy way to use those same flavors in a simple, delicious taco dinner.
Traditional mojo uses sour orange but in our house, we didn't have it. Just a bottle of Tropicana in the fridge.
Sour oranges are sharp and tangy, so orange juice mixed with lime is the next best thing. Use fresh limes, a lot of salt, and plenty of fresh garlic.
Ingredients
Chicken and Marinade
- Boneless skinless chicken breasts or thighs
- Garlic
- Yellow onion
- Lime juice
- Orange juice
- Olive oil
- Dried oregano
- Ground cumin
- Salt
- Black pepper
- Fresh limes, halved (for grilling and serving)
For the Tacos
- Flour or corn tortillas
- Red onion
- Fresh cilantro
- Shredded lettuce or cabbage
- Taco sauce
See recipe card below for full amounts and instructions.
Optional toppings: Grilled corn on the cob, Cotija or shredded Monterey Jack cheese, sliced jalapeños, diced avocado, sour cream, or cilantro lime crema.
How To Make Mojo Chicken
Start by making the marinade. Add the garlic, onion, lime juice, orange juice, 3 tablespoons of the olive oil, oregano, cumin, salt, and pepper to a blender or food processor. Blend until smooth.
Place the chicken in a bowl or zip-top bag and pour the marinade over it. Make sure the chicken is well coated. Let it sit for at least 30 minutes. If you have time, let it go for 2 to 4 hours for more flavor.
Heat a grill pan or outdoor grill to medium-high heat.
Remove the chicken from the marinade and shake off the excess. Grill for 3 to 4 minutes per side, until cooked through.
Place lime halves cut side down on the grill and cook until lightly charred.
Let the chicken rest for 5 minutes, then slice into strips.
Warm the tortillas right on the grill or in a dry skillet.
To build the tacos, spoon taco sauce onto each tortilla. Add the sliced chicken, then top with red onion, cilantro, and shredded lettuce or cabbage. Finish with a squeeze of lime or serve the grilled limes on the side.
Serving Suggestions
Grilled corn makes a great side. Brush with oil, season with salt and pepper, and grill until lightly charred.
Storage and Reheating
Store the components separately for best texture.
- Chicken: Airtight container in the fridge for up to 3 days
- Tortillas: Room temp (fresh) or refrigerate if needed
- Toppings: Store separately. Add fresh avocado, it doesn't keep well
Reheat chicken in a skillet over medium heat until warmed through.
FAQ
Mojo chicken has a bright, fresh flavor. You taste the garlic first, then the citrus from the lime and orange. It's simple, garlicky, and a little tangy.
No. Keep the chicken whole or slice it in half horizontally, then marinate.
This helps the chicken stay juicy and prevents the citrus from breaking it down too much. Cook the chicken first, then slice it into strips for the tacos.
You can, but it's not necessary. If your chicken breasts are thick, slice them in half horizontally or lightly pound them for even cooking. For mojo chicken, most of the flavor comes from the marinade, so keeping the chicken breasts whole works just fine.
Yes. Chicken thighs work great and stay juicy. They may need an extra minute or two to cook through, but the flavor is just as good, if not better.
More Florida Keys Recipes
We live in the Florida Keys, where Cuban flavors are part of everyday cooking, so recipes like this mojo chicken feel right at home.
- Florida Smoked Fish Dip Recipe
- How To Roast a Whole Red Snapper
- Pan Seared Snapper Fillets
- Mango with Chili Lime Salt
- Authentic Key Lime Pie Recipe
For more recipes with multicultural influence, visit my Florida Keys recipes.
Grilled Chicken Tacos with Cuban Mojo Marinade
Ingredients
Chicken and Marinade
- 1½ pounds boneless skinless chicken breasts or thighs
- 5 cloves garlic, peeled
- 1 yellow onion, peeled and chopped
- 6 tablespoons lime juice, about ¼ cup
- ¼ cup orange juice
- 4 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 limes, halved (for grilling and serving)
For the Tacos
- 8 small (6-inch) tortillas, flour or corn
- ½ cup diced red onion
- ¼ cup chopped fresh cilantro
- 1 cup shredded lettuce or cabbage
- ¼ cup taco sauce for serving
Instructions
- Place the garlic, onion, lime juice, orange juice, 3 tablespoons olive oil, oregano, cumin, salt, and pepper in a blender or food processor. Blend until smooth.
- Add the chicken and coat well in the marinade. Let it sit for at least 30 minutes, or up to 24 hours.
- Heat a grill pan or outdoor grill to medium-high heat.
- Remove the chicken from the marinade and shake off the excess. Grill for 3 to 4 minutes per side, until cooked through.
- Place lime halves cut side down on the grill and cook until lightly charred.
- Let the chicken rest 5 minutes, then slice into strips.
- While the chicken rests, warm the tortillas on the grill or in a dry skillet.
- To assemble, spoon taco sauce onto each tortilla. Add the sliced chicken, then top with red onion, cilantro, and shredded lettuce or cabbage. Serve with grilled limes.
Notes
- Chicken: Airtight container in the fridge for up to 3 days
- Tortillas: Room temp (fresh) or refrigerate if needed
- Toppings: Store separately.
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