Cuban Mojo Chicken Thighs (Print Version)

Juicy chicken thighs soaked in a vibrant Cuban garlic-citrus mojo, roasted to golden crispy perfection with fresh herbs.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 3 lb total)

→ 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

# 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 well combined.
02 - Place the chicken thighs in a large resealable plastic bag or shallow baking 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.
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 for 35 minutes, or until the skin is deeply golden and crisp and the internal temperature at the thickest part reaches 165°F when checked with a meat 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.

# Expert Advice:

01 -
  • The mojo marinade doubles as a flavor bomb for pork, shrimp, or even roasted cauliflower if you have leftovers.
  • Bone in, skin on thighs guarantee juicy meat and a crackling crust with almost zero technique required.
02 -
  • If you rush the marinating time, the chicken will taste fine but it will not have that deep, permeating flavor that makes this dish unforgettable.
  • That extra 2 to 3 minute broil at the end is the difference between good skin and skin that shatters like glass when you bite into it.
03 -
  • Poke a few shallow holes in the chicken with a fork before marinating so the mojo penetrates deeper into the meat.
  • Save a few tablespoons of the fresh marinade before it touches raw chicken, and drizzle it over the finished dish for a bright, raw hit of flavor.

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