why make this recipe
Cuban Mojo Chicken Thighs are a flavorful and vibrant dish that brings a taste of the tropics to your dinner table. The marinade combines zesty lime and orange juices with fragrant garlic and spices, making the chicken tender and juicy. It’s perfect for a family meal, a backyard barbecue, or any gathering where delicious food is a must. Plus, it’s easy to prepare and cook!
how to make Cuban Mojo Chicken Thighs
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1/2 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 1/4 cup olive oil
- 1 tablespoon finely minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Fresh cilantro leaves, for garnish
Directions:
- In a large bowl or ziplock bag, combine the lime juice, orange juice, olive oil, minced garlic, cumin, oregano, salt, black pepper, and red pepper flakes (if using).
- Add the chicken thighs and turn to coat completely, ensuring every piece is covered in the zesty marinade.
- Seal the bag or cover the bowl, and refrigerate for at least 2 hours. For better flavor, marinate overnight. The citrus not only adds flavor but also helps tenderize the meat.
- About 30 minutes before cooking, take the chicken out of the refrigerator to bring it to room temperature. This helps it cook evenly and allows the skin to get crispy.
- Preheat your oven to 425°F (220°C), placing the rack in the upper third for maximum browning.
- Remove the thighs from the marinade (make sure to reserve the marinade) and place them skin-side up on a rimmed baking sheet or in a large oven-safe skillet. Leave space between each thigh for better cooking.
- Roast the chicken for 35-40 minutes until the skin is golden brown and crispy, and the internal temperature reaches 175°F. The chicken should look burnished and have a crackly skin.
- Around the 20-minute mark, brush some reserved marinade over the chicken to enhance the flavor and moisture.
- Let the chicken rest for 5 minutes after taking it out of the oven. Garnish with fresh cilantro and serve with extra lime wedges for that extra zing.
how to serve Cuban Mojo Chicken Thighs
Cuban Mojo Chicken Thighs are best served hot, garnished with fresh cilantro and lime wedges. They pair wonderfully with rice and beans, a simple salad, or roasted vegetables. You can also serve this dish with warm tortillas for an added touch of authenticity.
how to store Cuban Mojo Chicken Thighs
If you have leftover chicken, store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, you can warm it in the oven at a low temperature or in the microwave until heated through. For longer storage, you can freeze the cooked chicken for up to 3 months.
tips to make Cuban Mojo Chicken Thighs
- For even more flavor, try adding a bit of orange zest to the marinade.
- Make sure to remove excess marinade from the chicken before roasting to avoid steaming the skin.
- If you like it spicy, you can increase the amount of crushed red pepper flakes or add some chopped jalapeños.
variation (if any)
You can easily adapt this recipe by using chicken breasts instead of thighs or by grilling the chicken for a smoky flavor. You can also try marinating other proteins like pork or shrimp using the same mojo marinade for a delicious twist.
FAQs
1. Can I use boneless chicken thighs?
Yes, boneless chicken thighs will work well! Just reduce the cooking time since they will cook faster than bone-in thighs.
2. Is it necessary to marinate overnight?
While marinating for at least 2 hours will enhance the flavor, marinating overnight will give you the best results in terms of flavor and tenderness.
3. Can I make this recipe ahead of time?
Absolutely! You can marinate the chicken the night before and roast it the next day for an easy meal. Leftover chicken can also be enjoyed later in the week!
Cuban Mojo Chicken Thighs
Ingredients
Chicken and Marinade
- 4 pieces bone-in, skin-on chicken thighs
- 1/2 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 1/4 cup olive oil
- 1 tablespoon finely minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional) for heat
Garnish
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
Marinating the Chicken
- In a large bowl or ziplock bag, combine the lime juice, orange juice, olive oil, minced garlic, cumin, oregano, salt, black pepper, and red pepper flakes (if using).
- Add the chicken thighs and turn to coat completely, ensuring every piece is covered in the marinade.
- Seal the bag or cover the bowl, and refrigerate for at least 2 hours. For better flavor, marinate overnight.
Cooking the Chicken
- About 30 minutes before cooking, take the chicken out of the refrigerator to bring it to room temperature.
- Preheat your oven to 425°F (220°C), placing the rack in the upper third.
- Remove the thighs from the marinade (make sure to reserve the marinade) and place them skin-side up on a rimmed baking sheet or in a large oven-safe skillet.
- Roast the chicken for 35-40 minutes until the skin is golden brown and crispy, and the internal temperature reaches 175°F.
- Around the 20-minute mark, brush some reserved marinade over the chicken.
- Let the chicken rest for 5 minutes after taking it out of the oven. Garnish with fresh cilantro and serve with extra lime wedges.
