Cuban Mojo Chicken Thighs (Printable Version)
Zesty citrus-marinated chicken thighs roasted until tender and golden with authentic Cuban flavors.
# 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
11 - Zest of 1 orange
→ Garnish
12 - Fresh cilantro or parsley, chopped
13 - Lime wedges
# Directions:
01 - Whisk together orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, black pepper, smoked paprika, and orange zest in a large bowl until well combined.
02 - Add chicken thighs to the bowl, turning to coat thoroughly. Cover and refrigerate for minimum 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. Set aside remaining marinade for basting.
04 - Roast for 30 to 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 Advice:
01 -
- The marinade does double duty, infusing meat while creating a pan sauce that's practically drinkable
- Crispy skin meets juicy meat in every bite, hitting that perfect texture contrast
02 -
- Rushing the marinade time is the biggest mistake you can make with this recipe
- That final broil for crispy skin transforms good chicken into something restaurant worthy
03 -
- Pat chicken skin dry before marinating for maximum crispiness
- Use a rimmed baking sheet to catch all those flavorful pan juices