Mojo Chicken Bowls

You can never have enough flavorful chicken dinners in your recipe box. Incredibly versatile and forgiving, chicken is the weeknight savior that takes care of the family in just mere minutes, which is more than can be said for other more finicky proteins. Those aren’t welcome in our kitchen on a busy Wednesday night, that’s for sure. What is always welcome? These flavor-bursting chicken bowls that feature all the makings of the classic Cuban mojo marinade and sauce (orange juice, oregano, garlic, jalapeno, lemon juice, and lime juice) and are served with yellow rice, charred onions, and avocado. So basically, you’ll never go back to your plain grilled chicken ever again. Test Kitchen Tip: Garlic is an integral flavor in mojo sauce. This recipe calls for 10 cloves, but don’t worry; it isn’t overpowering. Save prep time by using a food processor to chop up the cloves or purchasing bottled minced garlic.

Mojo Chicken Bowls
Photo: Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Active Time:
30 mins
Marinate Time:
1 hrs
Total Time:
1 hrs 35 mins
4 serves


  • 1 cup refrigerated orange juice

  • 1/3 cup loosely packed fresh oregano leaves, chopped

  • 1/3 cup olive oil

  • 1/4 cup fresh lemon juice (from 2 lemons)

  • 1/4 cup fresh lime juice (from 2 limes)

  • 10 medium garlic cloves, finely chopped (about 1/4 cup)

  • 1 medium jalapeño chile, unseeded and thinly sliced (about 1/4 cup)

  • 2 teaspoons kosher salt, divided

  • 8 (4-oz.) boneless, skinless chicken thighs

  • 2 medium-size red onions, sliced into 1/2-inch-thick rings

  • 1 (10-oz.) pkg. yellow rice, prepared according to pkg. directions

  • 2 medium (6 oz. each) avocados, diced (about 2 1/2 cups)

  • Chopped fresh cilantro

  • Lime wedges


  1. Stir together orange juice, oregano, oil, lemon juice, lime juice, garlic, jalapeño, and 1 teaspoon of the salt in a large bowl. Add chicken; toss to coat. Cover bowl with plastic wrap; chill 1 hour.

  2. Preheat a gas grill to medium-high (400°F to 450°F). Place onion rings on oiled grates. Grill, uncovered, until charred on both sides, 6 to 8 minutes total. Coarsely chop charred onions. Transfer to a medium bowl; cover with plastic wrap, and set aside.

  3. Using tongs, transfer chicken from marinade to a plate, letting excess drip off (discard marinade). Sprinkle chicken evenly with remaining 1 teaspoon salt. Using tongs, transfer chicken to oiled grates. Grill, uncovered, until a thermometer inserted in thickest portion of thigh registers 165°F, 6 to 7 minutes per side. Transfer chicken to a clean plate; let rest 5 minutes.

  4. Divide rice, avocados, onions, and chicken among 4 bowls. Garnish with cilantro, and serve with lime wedges.

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