Cuban Mojo Chicken Thighs (Printable)
Tender chicken thighs in citrus-garlic mojo sauce, roasted to perfection with zesty Cuban flavors.
# What You Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
→ Mojo Marinade
02 - 1/3 cup fresh orange juice
03 - 1/4 cup fresh lime juice
04 - 1/4 cup olive oil
05 - 6 cloves garlic, minced
06 - 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
07 - 1 teaspoon ground cumin
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon smoked paprika (optional)
11 - Zest of 1 orange
→ Garnish
12 - Fresh cilantro or parsley, chopped
13 - Lime wedges
# How to Make It:
01 - In a large bowl, whisk together orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, pepper, smoked paprika (if using), and orange zest to create the mojo marinade.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 6 hours for maximum flavor development.
03 - Preheat oven to 425°F. Arrange chicken thighs skin-side up on a baking sheet or roasting pan. Reserve leftover marinade for basting.
04 - Roast for 30-35 minutes, basting once or twice with the reserved marinade, until chicken reaches golden brown color and internal temperature of 165°F.
05 - Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro or parsley and serve with lime wedges.
# Expert Tips:
01 -
- The skin gets impossibly crispy while the meat stays juicy thanks to all that citrus magic
- It is one of those throw-together marinades that tastes like you spent all day planning it
02 -
- Patting the chicken skin dry before marinating helps it crisp up way better in the oven
- The garlic smell will be intense when it first hits the heat but it sweetens as it roasts
03 -
- Line your baking sheet with foil or you will regret the cleanup later
- Room temperature chicken marinades more evenly than cold straight from the fridge