Cuban Mojo Chicken Thighs (Print Page)

Chicken thighs marinated in citrus-garlic Cuban mojo, roasted until golden and juicy.

# 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 overnight for best results.
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 for 35 minutes, or until the skin is deeply golden and an instant-read thermometer inserted into the thickest part registers 165°F.
05 - Remove the chicken from the oven and let it rest for 5 minutes. Garnish with freshly chopped cilantro and serve alongside lime wedges.

# Expert Tips:

01 -
  • The marinade doubles as a flavor bomb, seeping into every crevice of the meat and crisping the skin into something almost illegal.
  • It requires almost zero technique, just patience while the chicken soaks up all that bright, herby goodness.
02 -
  • Do not rush the marinating time, anything under two hours and the flavors stay on the surface instead of penetrating the meat.
  • If you want shatteringly crisp skin, hit the chicken under the broiler for two to three minutes after roasting, watching it like a hawk so nothing burns.
03 -
  • Score the skin lightly with a sharp knife before marinating so the mojo seeps deeper and the fat renders more evenly during roasting.
  • Let the chicken sit at room temperature for twenty minutes before it goes into the oven so it cooks evenly from edge to center.

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