Cuban Mojo Chicken Thighs (Printable)
Tender chicken thighs in citrusy garlic mojo sauce, roasted to golden perfection for a zesty Cuban-inspired meal.
# 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
# Directions:
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 until well combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 6 hours for maximum flavor penetration.
03 - Preheat oven to 425°F. Arrange chicken thighs skin-side up on a baking sheet or roasting pan. Reserve remaining marinade for basting.
04 - Roast for 30-35 minutes, basting once or twice with reserved marinade, until skin is golden brown and chicken reaches an 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 Suggestions:
01 -
- The marinade comes together in minutes but transforms ordinary chicken into something extraordinary
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Pat the chicken skin dry before arranging on the pan if you want extra crispy results
- The high oven temperature is what creates that gorgeous caramelized skin
03 -
- Use a glass or non-reactive bowl for marinating since the citrus can react with metal
- Let the chicken come to room temperature for 20 minutes before roasting for even cooking