Cuban Mojo Chicken Thighs (Print Version)
Juicy chicken thighs in a zesty citrus-garlic mojo marinade, roasted to golden perfection with Cuban flavors.
# What You'll 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 Steps:
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 bowl, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 6 hours for optimal flavor penetration.
03 - Preheat oven to 425°F. Arrange chicken thighs skin-side up on a baking sheet or roasting pan. Set aside any remaining marinade for basting.
04 - Roast for 30–35 minutes, basting once or twice with reserved marinade, until chicken is golden brown and reaches 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 marinade does double duty, infusing meat with flavor while creating the most incredible pan juices
- Crispy skin meets juicy, tender meat in every single bite
02 -
- Pat the chicken skin dry before roasting if you want it extra crispy, moisture is the enemy of good skin
- Never marinate longer than 6 hours or the citrus will start breaking down the meat texture
03 -
- Line your baking sheet with parchment paper for easy cleanup, those caramelized juices can be stubborn
- Use a meat thermometer to avoid overcooking, nothing ruins chicken thighs faster than dry meat