Cuban Mojo Potatoes with Grilled Chicken or Beef Twist

This Cuban Mojo Potatoes recipe is a sizzling, citrusy side dish with roots in Cuban street food. Traditionally paired with yucca or pork, this version has been reimagined to keep it meat-free as a base but with a flexible option to serve alongside grilled chicken or beef—perfect for those avoiding pork or simply looking for a lighter protein alternative.

The mojo marinade—featuring olive oil, garlic, onions, lime, and cilantro—seeps into the potatoes as they grill in foil packets. The result is tender, smoky potatoes with a citrusy punch and a beautiful balance of heat, tang, and umami. Whether you serve this dish as a flavorful side or as part of a full grilled dinner, it’s a guaranteed crowd-pleaser that captures the bold spirit of Cuban cuisine.

Ingredients and Preparation

Main Ingredients

• 1½ pounds Yukon Gold potatoes, diced into large bite-size chunks
• 1 teaspoon salt, or more to taste
• ½ lime, cut into wedges
• ¼ cup olive oil
• 1 cup red onion, thinly sliced
• 6 garlic cloves, crushed and finely chopped
• 3 scallions, chopped (both white and green parts)
• 1 teaspoon red pepper flakes, adjust to taste
• ½ cup cilantro, roughly chopped

Optional Protein Additions (Choose One)

• 1½ cups grilled chicken breast, sliced thin
• 1½ cups grilled flank steak or shredded beef, lightly seasoned

These can be served on the side or tossed in with the finished potatoes before serving.

Step-by-Step Instructions

1. Prepare the Ingredients

• Wash and scrub the potatoes thoroughly.
• Cut them into large dice (roughly 1 to 1½-inch pieces).
• Slice the red onion thinly and chop the garlic.
• Chop scallions and cilantro, keeping the cilantro reserved for after cooking.
• Prepare your foil: cut out two large sheets per serving to create double-layered packets.

2. Build the Foil Packets

• Lay one sheet of foil flat and add a handful of the diced potatoes.
• Sprinkle a pinch of salt over the potatoes.
• Add:
  • A few lime wedges
  • A tablespoon of olive oil
  • A generous portion of red onion slices
  • Crushed garlic
  • A sprinkle of red pepper flakes
  • A handful of chopped scallions
• Fold the foil to create a tight, sealed pouch.
• Wrap again with a second foil layer to protect the contents from direct grill heat.

3. Grill the Packets

• Preheat your grill to high heat (charcoal or gas).
• Place the foil packets directly over the hottest part of the grill.
• Grill for 40–50 minutes, turning the packets every 10–12 minutes.
• You’ll know it’s done when:
  • The potatoes are fork-tender
  • The onions have started to caramelize
  • Steam escapes when you gently open a corner

4. Final Touches

• Open the packets carefully—use tongs or oven mitts to avoid burns from steam.
• Transfer the contents to a large serving bowl or platter.
• Sprinkle the fresh chopped cilantro generously over the top.
• If using grilled chicken or beef, toss it in now or layer on the side.
• Give everything a gentle stir to combine flavors before serving.

Beginner Tips and Notes

• Foil Wrapping:
  • Always double-wrap your foil to avoid leaks and burning.
  • Seal edges tightly to trap steam and ensure even cooking.
• Potato Choice:
  • Yukon Golds are ideal for their balance of creamy texture and structure.
  • You can substitute with red or white potatoes, but avoid starchy ones like Russets that may break apart.
• Uniform Sizing:
  • Cut potatoes into evenly sized pieces so they cook at the same rate.
  • Pieces that are too small may overcook or burn.
• Spice Control:
  • Red pepper flakes add heat—adjust the quantity based on your preference.
  • Want it spicier? Add a sliced fresh chili to each packet.
• Timing Tip:
  • Grilling on indirect heat will slow down cooking but helps prevent burning if you’re unsure of heat levels.
• No Grill?
  • Roast packets in the oven at 425°F (220°C) for about 50 minutes. Flip halfway through.

Serving Suggestions

As a Side Dish

• Serve alongside:
  • Grilled chicken breast seasoned with lime, cumin, and paprika
  • Grilled flank steak rubbed with garlic and citrus
  • Roasted vegetables for a vegetarian meal

As a Main or Bowl

• Create a Cuban-inspired rice bowl:
  • Start with a base of white rice or quinoa
  • Add mojo potatoes
  • Top with black beans, grilled chicken or beef, and fresh avocado slices
  • Garnish with cilantro and extra lime juice

Sauce Pairings

• Drizzle with extra virgin olive oil and fresh lime juice for a refreshing lift
• Add a dollop of:
  • Garlic aioli
  • Spicy mojo sauce
  • Chimichurri for an herby South American twist

For Parties or BBQs

• Serve directly in foil packets as single servings—great for backyard gatherings
• Pair with tropical drinks like mojitos, lime soda, or fresh mango juice

Print

Engagement Features

Ask the Reader

• Which would you prefer to pair with these mojo potatoes—grilled chicken or shredded beef?
• What would you add to your version? Fresh corn, bell peppers, or more spice?

Variation Ideas

• Orange Twist: Add a splash of fresh orange juice to the marinade for a more traditional Cuban flavor.
• Roasted Garlic Upgrade: Use roasted garlic instead of raw for a deeper, sweeter flavor.
• Add Veggies: Toss in bell peppers, corn, or even zucchini slices to make the packets more veggie-forward.

Cultural Note

• Mojo (pronounced MO-ho) is a classic Cuban marinade made with garlic, olive oil, citrus juice (typically sour orange or lime), and spices.
• It’s commonly used to marinate pork, but it translates beautifully to potatoes and chicken or beef.

Fun Cooking Challenge

• Try creating three versions of this dish:
  1. With grilled chicken
  2. With shredded beef
  3. As a fully vegetarian plate with black beans and grilled vegetables
• Serve them side by side and let your family or guests choose their favorite!

Final Thoughts

Cuban Mojo Potatoes are more than just a side—they’re a flavorful foundation that brings zest, smokiness, and spice to any plate. Wrapped in foil and cooked until tender and caramelized, the potatoes soak up every bit of the bold marinade. By pairing them with grilled chicken or beef, you get a complete, balanced, and mouth-watering meal that fits a range of diets and preferences.

The best part? These packets are versatile enough for weeknight dinners, weekend barbecues, or potluck parties. They require minimal cleanup, come together with everyday ingredients, and can be tailored to suit your flavor cravings.

So, fire up the grill, grab your foil, and let these Cuban Mojo Potatoes be the star of your next meal. Don’t forget to sprinkle that fresh cilantro on top—it’s the finishing touch that brings everything to life.