Cuban Mojo Chicken Thighs (Printable)
Juicy chicken thighs in a vibrant Cuban mojo marinade with garlic, citrus, and fresh herbs, roasted to golden perfection.
# What You Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 3 lb total)
→ Mojo Marinade
02 - ½ cup fresh orange juice
03 - ¼ cup fresh lime juice
04 - 6 garlic cloves, minced
05 - ¼ cup olive oil
06 - 2 teaspoons dried oregano
07 - 1 teaspoon ground cumin
08 - 1½ teaspoons kosher salt
09 - ½ teaspoon black pepper
10 - ¼ cup fresh cilantro, chopped
11 - 2 tablespoons fresh mint, chopped
→ Garnish
12 - Fresh cilantro, chopped
13 - Lime wedges
# How-To:
01 - In a mixing bowl, whisk together the fresh orange juice, lime juice, minced garlic, olive oil, dried oregano, ground cumin, kosher salt, black pepper, chopped cilantro, and mint until well combined.
02 - Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the mojo marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for maximum flavor penetration.
03 - Preheat the oven to 425°F. Remove the chicken from the marinade, allowing any excess to drip off, and arrange the thighs skin-side up on a rimmed baking sheet. Discard the remaining used marinade.
04 - Roast the chicken in the preheated oven for 35 minutes, or until the skin is deeply golden and an instant-read thermometer inserted into the thickest part registers 165°F.
05 - Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute. Garnish with freshly chopped cilantro and serve alongside lime wedges.
# Expert Tips:
01 -
- The mojo marinade doubles as a flavor bomb for roasted vegetables if you have leftovers, so nothing goes to waste.
- Bone in skin on thighs are nearly impossible to overcook, which makes this one of the most forgiving weeknight dinners you will ever attempt.
02 -
- If you crowd the chicken pieces too close together on the baking sheet they will steam instead of roast and the skin will stay rubbery, so give each thigh breathing room.
- Marinating beyond twelve hours can make the citrus begin to break down the meat texture in an unpleasant mushy way, so set a mental timer.
03 -
- Pat the chicken thighs completely dry with paper towels before adding them to the marinade because surface moisture is the enemy of crispy skin no matter how hot your oven runs.
- Save a few tablespoons of the fresh mojo before it touches raw chicken and drizzle it over the finished dish for a hit of raw bright flavor that the roasted version cannot provide.