Cuban Mojo Chicken Thighs (Printable version)
Juicy chicken thighs marinated in Cuban mojo with garlic, citrus, and fresh herbs, roasted until golden.
# 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
# How To:
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 the bag or cover the dish and refrigerate for at least 2 hours, or 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 rimmed baking sheet. Discard the remaining marinade.
04 - Roast the chicken in the center of the oven for 35 minutes, or until the skin turns a deep golden brown 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.
# Expert Advice:
01 -
- The mojo marinade does all the heavy lifting, so you get restaurant quality flavor with almost zero effort.
- Those crispy golden skins paired with juicy meat underneath will make this a weekly request from everyone at your table.
02 -
- Do not rush the marinating time because anything under 2 hours will leave the chicken tasting flat and one dimensional.
- If you want shatteringly crisp skin, flip on the broiler for 2 to 3 minutes after roasting and watch it carefully so it does not burn.
03 -
- Pat the chicken skin dry before arranging it on the baking sheet because moisture is the enemy of crispiness.
- Use a rimmed baking sheet and line it with foil for cleanup that takes thirty seconds instead of thirty minutes of scrubbing.