Cuban Mojo Chicken Thighs (Print View)

Juicy chicken thighs marinated in Cuban mojo with garlic, citrus, and herbs, roasted to golden perfection.

# What You Need:

→ Chicken

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

→ Mojo Marinade

02 - 1/2 cup fresh orange juice (about 2 oranges)
03 - 1/4 cup fresh lime juice (about 3 limes)
04 - 6 cloves garlic, 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 Steps:

01 - In a mixing bowl, whisk together the 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, or preferably overnight for the best 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 any remaining marinade.
04 - Roast the chicken for 35 minutes, or until the skin is deeply golden and crispy 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 chopped fresh cilantro and serve alongside lime wedges.

# Expert Hints:

01 -
  • The mojo marinade does all the heavy lifting so you can mostly just wait and reap the rewards.
  • Skin-on thighs come out of the oven with a crackling crust that rivals any restaurant version.
  • It is naturally gluten free and impressive enough for guests but easy enough for a random Tuesday.
02 -
  • Do not skip the resting step because cutting into the chicken immediately releases all the juices you worked so hard to keep inside.
  • Overnight marination changes everything and turns good chicken into something people will actually remember.
03 -
  • Poke a few holes in the chicken with a fork before marinating to help the mojo seep deep into every bite.
  • Let the chicken sit at room temperature for 15 minutes before roasting so it cooks evenly from edge to center.

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