Cuban Mojo Chicken Thighs (Printable Version)

Juicy chicken thighs soaked in Cuban mojo citrus-garlic marinade, roasted golden and bursting with bold island flavors.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 3.5 lb)

→ 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

# Directions:

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, 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 baking sheet. Discard the remaining used marinade.
04 - Roast in the preheated oven for 35 minutes, or until the skin is deeply golden and the internal temperature at the thickest part of the thigh reaches 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 Hints:

01 -
  • The mojo marinade does all the heavy lifting, so you get complex flavor with almost no technique required.
  • Those crispy golden skins will have everyone fighting over the last piece before the plate even hits the table.
02 -
  • If you rush the marinating time you will taste the difference immediately because the chicken will be bland near the bone.
  • A quick two to three minute broil at the end transforms already good skin into something shatteringly crisp.
03 -
  • Pat the chicken skin dry before roasting because moisture is the enemy of crispiness.
  • Let the meat come to room temperature for twenty minutes before it goes into the oven and you will get more even cooking throughout.

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