Easy Citrusy Cuban Mojo Chicken Rice Bowl
Cuban mojo chicken rice bowl is one of my favorite ways to use this marinade. I make mojo all the time — for grilled chicken, and especially for a good Cuban pork roast. It’s just sour oranges or oranges, limes, garlic, and a few spices, but it adds so much to whatever you’re cooking.
Last week, I had some leftover mojo and used it to marinate chicken thighs. I grilled them on my stovetop grill pan, served them over jasmine rice with a handful of cilantro, and spooned a little extra mojo over everything with pan-fries sweet plantains.
It turned into one of those meals I didn’t plan but ended up loving. I kept the leftovers in the fridge and it held up really well for lunch the next day.
I don’t have an outdoor grill, but the stovetop version works just fine.
Why I Love A Mojo Chicken Rice Bowl
The marinade is easy to mix together and doesn’t take much time. I usually make it the night before if I’m thinking ahead, but it also works if you throw it together a few hours before dinner.
The chicken soaks up all the citrus and garlic, and when it cooks, the kitchen smells really good. It’s the kind of meal that feels a little special, even if you’re just making it on a Wednesday night.
Prep First
- Rinse the rice and get it cooking.
- Juice your citrus and smash the garlic.
- Make the mojo marinade.
- Set aside a few spoonfuls of the mojo for serving.
- Trim and season the chicken thighs (this is when you add the cumin).
- Slice the onion, chop cilantro (if using), prep your chile if using.
- Dice the avocado, chop fresh cilantro, and prep your plantains or chips.
Ingredients You’ll Need (With Substitutions)
For the Mojo Marinade:
- Sour orange juice
- or juice of 4 oranges + juice of 3 limes
- or juice of 4 oranges + juice of 3 limes
- Garlic, finely minced
- Olive or avocado oil
- Fresh oregano
- Salt
- White onion (optional, for roasting)
- Cilantro (optional)
- Serrano or jalapeño chile, split (optional)
For the Chicken:
- Boneless, skinless chicken thighs
- Ground cumin (sprinkled directly on the chicken before grilling)
For the Rice:
- Long-grain white or jasmine rice
- Extra virgin olive oil or avocado oil – I love coconut oil, but it's optional.
- Salt
For the Bowl:
- Diced avocado
- Chopped cilantro
- Lime wedges
- Pickled or raw red onion
- Sweet plantains or plantain chips
- Reserved mojo marinade (for finishing)
Helpful Tips
Always season the chicken with salt—even if the marinade includes some. Never reuse marinade that touched raw chicken—save your drizzle before marinating.
Minced garlic blends better and keeps the mojo smooth.
If you want heat, leave the chile in or add jalapeños on top.
Pan-fried plantains can be prepped ahead and hold up well at room temp.
How to Make the Mojo Marinade
Whisk together citrus juice, finely minced garlic, avocado oil, fresh oregano, salt, and optional chile, cilantro, or onion (for roasting). Scoop out a few spoonfuls (1/2 cup) before adding the chicken—this becomes your drizzle.
How to Build the Bowl
- Season the chicken thighs with salt and cumin. Pour over the mojo (not the reserved part) and let sit while the rice cooks.
- Cook the rice with salted water and a bit of oil until fluffy.
- Grill the chicken until charred and cooked through. Let it rest before slicing.
- Build the bowls with rice, sliced chicken, avocado, onions, herbs, and plantains or chips.
- Drizzle with reserved mojo and serve with lime wedges.
How I Like to Serve It
I build a bowl with warm jasmine rice, the grilled mojo chicken, a handful of chopped cilantro, and sometimes a few slices of avocado. If I have ripened plantains, then I love to quickly pan fry them and then add sweet plantains to the bowl! It's so perfect. with the chicken and mojo sauce.
Pickled onions are really good here too if you have them. It’s simple, but it feels like you’re putting together something a little bigger.
What to Serve With This
This bowl goes really well with a few other fresh sides from the blog:
- 20-Minute Simple Black Bean Pasta Salad: Pasta, black beans, corn, and a light yogurt-lime dressing.
- 15-Minute Peppers and Onions for Delicious Fajita Veggies: Quick stovetop peppers and onions.
- Cucumber Feta Salad with Lemon Greek Vinaigrette: Fresh cucumbers, herbs, and a lemon dressing.
If You Like This, Then You’ll Love
- Street Corn Chicken Rice Bowl: An easy grilled chicken and corn rice bowl you can throw together fast.
- Peruvian-Style Grilled Chicken with Creamy Green Sauce (Aji Verde) it's a smoky grilled chicken with a creamy green sauce.
I love hearing what you’re making. Let me know if you tried this Cuban mojo chicken rice bowl — or if you made your own version. I’m always looking for new ideas.
Cuban Mojo Chicken Rice Bowl
Ingredients
Equipment
Method
- Prep: Rinse the rice, juice the citrus, finely mince the garlic, and trim the chicken thighs.
- Make the mojo marinade by whisking together citrus juice, garlic, avocado oil, oregano, salt, and any optional ingredients; set aside 2–3 tbsp of the mojo before adding the chicken.
- Season the chicken thighs with cumin and salt, then pour the remaining mojo over them and let them marinate while you cook the rice.
- Bring 2 cups of water, ½ tsp salt, and 1 tbsp oil to a boil, add rinsed rice, and cook uncovered until the water reduces and bubbles appear.
- Reduce heat, leave the rice uncovered for 2–3 minutes, then cover and steam on low for 5–7 minutes until fluffy; remove from heat and let sit.
- Grill the chicken for 5–6 minutes per side over medium-high heat until fully cooked and lightly charred; let rest before slicing.
- Build each bowl with rice, sliced chicken, avocado, red onion, cilantro, and sweet plantains or plantain chips.
- Drizzle with the reserved mojo and serve with lime wedges.
