Cuban Mojo Chicken Thighs (Printable)
Juicy citrus-marinated chicken roasted with vibrant 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
11 - Zest of 1 orange
→ Garnish
12 - Fresh cilantro or parsley, chopped
13 - Lime wedges
# How To Make It:
01 - In a large bowl, whisk together orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, pepper, smoked paprika, and orange zest until fully combined.
02 - Add chicken thighs to the marinade, 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. Reserve remaining marinade for basting.
04 - Roast for 30–35 minutes, basting once or twice with reserved marinade, until skin is golden brown and chicken 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 all the heavy lifting, transforming humble chicken thighs into something extraordinary
- Leftovers somehow taste even better the next day, if you manage to have any
02 -
- Pat the chicken skin dry before roasting if you want it extra crispy
- The acidity in the marinade can make the meat slightly pink near the bone even when fully cooked
03 -
- Use a zester or microplane to get the orange zest without any bitter white pith
- Line your baking sheet with parchment for easier cleanup