Cuban Mojo Chicken Thighs
Cuban Mojo Chicken Thighs are a flavorful and vibrant dish that combines zesty citrus marinades with fragrant garlic and spices for tender, juicy chicken. Perfect for family meals or gatherings.
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.
Notes
For even more flavor, add orange zest to the marinade. Remove excess marinade before roasting to avoid steaming.