Cuban Mojo Chicken Thighs (Printable Version)

Juicy chicken thighs soaked in a garlicky citrus mojo marinade and roasted until perfectly golden and crispy.

# 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 garlic cloves, 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

# 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 and refrigerate for at least 2 hours, or 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 rimmed baking sheet. Discard the remaining used marinade.
04 - Roast the chicken in the center of the oven for 35 minutes, or until the skin is deeply golden and crisp and the internal temperature at the thickest part of the thigh registers 165°F on an instant-read thermometer.
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 for squeezing over the top.

# Expert Tips:

01 -
  • The mojo marinade does all the heavy lifting, so you get maximum flavor with almost zero effort.
  • Those crispy golden skins are practically addictive, and the citrus keeps the meat incredibly juicy underneath.
  • It is gluten free by nature, which means everyone at the table can dig in without a second thought.
02 -
  • Leaving the chicken in the marinade for more than 24 hours can actually break down the texture too much, so set a reminder if you start it the night before.
  • If you want shatteringly crisp skin, a quick two to three minute broil at the end changes everything, but watch it like a hawk because it goes from perfect to burnt in seconds.
03 -
  • Score the skin of each thigh lightly before marinating so the flavors penetrate deeper and the fat renders more evenly during roasting.
  • Let the chicken sit at room temperature for about 15 minutes before it goes into the oven, as cold chicken straight from the fridge cooks unevenly every single time.

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