Mojo Marinated Chicken


by: Texas Chef

Chicken is chicken, right? Not exactly. Most supermarkets carry big national brands, or sometimes supermarkets put their own brands on these mass-produced birds raised in cages. They are low in fat, they cook quickly, and they are pretty tender, however their flavor is pretty darn bland. Fortunately the grill provides just what they need. With a little oil, some seasonings, and maybe a sauce, they are very good on the grill.


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serves: 4

4 chicken breast halves [with bone and skin] (10-12 ounces each)


1/2 cup fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons soy sauce

2 tablespoons extra virgin olive oil

1 tablespoon minced garlic

1/2 teaspoon Tabasco® sauce

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Mojo Marinated Chicken

Servings Per Recipe: 4

Amount per Serving

Calories: 573

  • Total Fat: 33.1 g
  •     Saturated Fat: 8.5 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 181.5 mg
  • Sodium: 835 mg
  • Total Carbs: 5.3 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 2.9 g
  • Protein: 60.5 g

how is this calculated?

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1.  To make the marinade: In a medium bowl, whisk the marinade ingredients.

2.  Place the chicken in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 6 to 8 hours, turning occasionally.

3.  Remove the chicken from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil over high heat, and boil for 1 minute.

4.  Grill, bone side down, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. Baste once or twice with the boiled marinade. For crispier skin, grill the chicken, skin side down, over Direct Medium heat during the last y minutes of grilling time. Brush with a little of the marinade just before serving.

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