Cuban Mojo Chicken Thighs (Printable Version)

Juicy chicken thighs marinated in citrusy garlic mojo sauce, roasted until golden and crispy.

# What You 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 (optional)
11 - Zest of 1 orange

→ Garnish

12 - Fresh cilantro or parsley, chopped
13 - Lime wedges

# How-To:

01 - Whisk together orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, pepper, smoked paprika (if using), and orange zest in a large bowl until thoroughly combined.
02 - Add chicken thighs to the marinade, turning to coat completely. Cover and refrigerate for at least 30 minutes, up to 6 hours for maximum flavor penetration.
03 - Preheat oven to 425°F. Arrange chicken thighs skin-side up on a baking sheet or roasting pan. Reserve leftover marinade for basting.
04 - Roast for 30–35 minutes, basting once or twice with reserved marinade, until skin is golden brown and internal temperature reaches 165°F.
05 - Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro or parsley and accompany with lime wedges.

# Expert Hints:

01 -
  • The citrus marinade makes the chicken impossibly tender while infusing every bite with sunshine
  • Hands off prep means you can relax while the oven does all the work
  • The skin gets outrageously crispy while the meat stays juicy and flavorful
02 -
  • Pat the chicken skin dry before roasting if you want it extra crispy
  • Do not marinate longer than 6 hours or the citrus will start breaking down the meat too much
  • Let the chicken come to room temperature for 20 minutes before roasting for even cooking
03 -
  • If you have time, marinate the chicken in the morning for dinner that night
  • Line your baking sheet with parchment for easier cleanup
  • Save the pan juices and toss them with roasted vegetables the next day

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