Cuban Mojo Chicken Thighs (Printer-friendly)

Citrus-marinated chicken thighs roasted golden with garlic, oregano, and fresh herbs for a bold Cuban-inspired meal.

# What You Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs

→ Mojo Marinade

02 - 1/2 cup fresh orange juice
03 - 1/4 cup fresh lime juice
04 - 6 cloves garlic, minced
05 - 1/4 cup olive oil
06 - 2 teaspoons dried oregano
07 - 1 teaspoon ground cumin
08 - 1 1/2 teaspoons kosher salt
09 - 1/2 teaspoon black pepper
10 - 1/4 cup fresh cilantro, chopped
11 - 2 tablespoons fresh mint, chopped

→ Garnish

12 - Fresh cilantro, chopped
13 - Lime wedges

# How to Make It:

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 thoroughly 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 evenly coated. Seal and refrigerate for at least 2 hours, preferably overnight for deeper 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 baking sheet. Discard the remaining marinade.
04 - Roast the chicken for 35 minutes, or until the skin is golden brown and the internal temperature registers 165°F at the thickest part of the thigh.
05 - Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute. Garnish with fresh chopped cilantro and serve alongside lime wedges.

# Expert Tips:

01 -
  • The mojo marinade does all the heavy lifting, so your actual hands on time is barely fifteen minutes.
  • Those crispy golden skins teamed with the juicy citrus soaked meat underneath will make you question ever cooking chicken any other way.
02 -
  • Do not reuse the leftover marinade as a sauce unless you boil it for at least five minutes, since it has had raw chicken sitting in it.
  • Letting the chicken sit at room temperature for twenty minutes before roasting helps the skin crisp more evenly and reduces the temperature shock.
03 -
  • Pat the chicken thighs completely dry before marinating so the salt and citrus penetrate the meat rather than sliding off surface moisture.
  • A two hour marinade is good but overnight in the fridge is the difference between a nice chicken dinner and one people text you about the next day.

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