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Cuban Mojo Chicken Thighs

Cuban Mojo Chicken Thighs for a Zesty Dinner Adventure

Cuban Mojo Chicken Thighs are marinated in zesty citrus and garlic, bringing a burst of Caribbean brightness to your dinner table.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Caribbean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, Skin-on Chicken Thighs Juicy and flavorful, perfect for absorbing the mojo marinade; substitute with skinless thighs for a leaner option.
For the Marinade
  • 1/2 cup Fresh Orange Juice Adds sweetness and acidity; use freshly squeezed for optimal flavor.
  • 1/4 cup Lime Juice Provides a tart kick; fresh lime juice is best.
  • 4 cloves Minced Garlic Infuses aromatic flavor; fresh garlic outshines powdered options.
  • 1 tablespoon Fresh Oregano Offers herbaceous notes; 1 tablespoon fresh equals 1 teaspoon dried.
  • 1 teaspoon Ground Cumin Brings earthy depth; no direct substitute.
  • 1 teaspoon Smoked Paprika Imparts a lovely smoky flavor; regular paprika can be used.
  • to taste Black Pepper & Salt Essential for seasoning; adjust to taste.
  • 1/2 teaspoon Red Pepper Flakes For a touch of heat; omit if you prefer a milder dish.
  • 1/4 cup Olive Oil Aids in crisping the chicken skin; avocado oil can be an alternative.
For Garnish and Serving
  • 1/4 cup Fresh Cilantro Enhances freshness and flavor; parsley can be a substitute.
  • 2 pieces Lime Wedges Squeezing over the chicken elevates its taste.

Equipment

  • large bowl
  • whisk
  • baking sheet
  • Parchment Paper
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine fresh orange juice, lime juice, minced garlic, oregano, cumin, smoked paprika, salt, black pepper, and optional red pepper flakes. Whisk these ingredients thoroughly until well blended.
  2. Add the bone-in, skin-on chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl or transfer to a resealable bag and refrigerate for at least 2 hours.
  3. Preheat your oven to 425°F (220°C) or ignite your grill to medium-high heat.
  4. Line a baking sheet with parchment paper for easy cleanup. Place the marinated chicken thighs skin-side up on the baking sheet and drizzle olive oil over them.
  5. Roast the chicken for 35-40 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C). If grilling, cook for 6-7 minutes per side.
  6. Once cooked, remove the chicken and let it rest for 5-10 minutes.
  7. Garnish with freshly chopped cilantro and serve with lime wedges.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 5gProtein: 20gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 35mgCalcium: 30mgIron: 1mg

Notes

For the best flavor, marinate your chicken thighs overnight but not longer than 24 hours. Pat the chicken dry before cooking for crispy skin.

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