Cuban Mojo Chicken Thighs (Printable)
Tender chicken thighs in a bright citrus-garlic marinade, roasted to crispy perfection
# 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 Make It:
01 - Whisk together orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, pepper, smoked paprika if using, and orange zest in a large bowl until thoroughly combined.
02 - Add chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, up to 6 hours for optimal flavor development.
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 to 35 minutes, basting once or twice with reserved marinade, until skin is golden brown and crispy and internal temperature reaches 165°F.
05 - Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro or parsley and serve with lime wedges on the side.
# Expert Hacks:
01 -
- The marinade does all the heavy lifting, turning humble chicken thighs into something extraordinary
- Leftovers taste even better, making it perfect for meal prep or tomorrows lunch
02 -
- Pat the chicken skin dry before roasting if you want it extra crispy
- Do not marinate longer than 6 hours or the citrus will start breaking down the meat texture
03 -
- Bring the chicken to room temperature for 20 minutes before roasting for even cooking
- Use a rimmed baking sheet to catch all those delicious pan drippings for spooning over the chicken