Cuban Mojo Chicken Thighs Recipe

Introduction

Cuban Mojo Chicken Thighs bring vibrant citrus and garlic flavors to tender, juicy chicken. This easy-to-make dish is perfect for a flavorful weeknight dinner or a casual gathering. The marinade packs a punch with lime, orange, and aromatic spices.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup fresh lime juice
• 1/4 cup orange juice
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh cilantro for garnish

Instructions

1. Step 1: In a bowl, whisk together lime juice, orange juice, olive oil, garlic, cumin, oregano, salt, black pepper, and crushed red pepper flakes if using.
2. Step 2: Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over. Seal or cover, and refrigerate for at least 1 hour or up to 6 hours for best flavor.
3. Step 3: Preheat your oven to 400°F (200°C). Remove the chicken from the marinade, letting excess drip off, and arrange on a baking sheet lined with foil or parchment.
4. Step 4: Roast the chicken thighs for 35-40 minutes, or until the skin is crispy and an internal thermometer reads 165°F (74°C).
5. Step 5: Garnish with fresh cilantro before serving. Enjoy with rice, black beans, or your favorite side dishes.

Tips & Variations

• Marinate the chicken overnight for even deeper flavor.
• For extra crisp skin, finish the chicken under the broiler for 2-3 minutes, watching closely to avoid burning.
• Swap lime juice for lemon juice if needed, though the citrus flavor will be slightly different.
• Add sliced onions or bell peppers to the baking tray for a tasty vegetable side cooked alongside the chicken.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to preserve moisture and crisp skin. The marinade is not safe for reuse after contact with raw chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless thighs can be used, but reduce the cooking time to about 20-25 minutes to avoid drying out the meat.

Is it necessary to marinate the chicken?

Marinating enhances the flavor and tenderness, but if you’re short on time, cooking the chicken with the seasoning mixed in will still yield tasty results.

Cuban Mojo Chicken Thighs Recipe

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★★★★★

4.4 from 98 reviews

This vibrant Cuban Mojo Chicken Thighs recipe features juicy, bone-in, skin-on chicken thighs marinated in a tangy citrus and garlic mojo sauce made from lime juice, orange juice, olive oil, and traditional Cuban spices. The marinade infuses the chicken with bold flavors of cumin, oregano, and a hint of heat from crushed red pepper flakes. After marinating, the chicken is pan-seared to crispy perfection and served garnished with fresh cilantro, making it a delicious and authentic Cuban-inspired meal perfect for weeknight dinners or casual gatherings.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 25 minutes (including marination time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Cuban

Ingredients

Scale 1x2x3x

Chicken

• 4 bone-in, skin-on chicken thighs

Marinade

• 1/2 cup fresh lime juice
• 1/4 cup orange juice
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)

Garnish

• Fresh cilantro, chopped

Instructions

1. Prepare the marinade: In a medium bowl, whisk together the fresh lime juice, orange juice, olive oil, minced garlic, ground cumin, dried oregano, salt, black pepper, and optional crushed red pepper flakes until well combined.
2. Marinate the chicken: Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the mojo marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably 4 hours or overnight for maximum flavor infusion.
3. Preheat the skillet: Remove the chicken from the marinade, letting excess drip off. Heat a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down first to crisp the skin.
4. Cook the chicken: Sear the chicken thighs for about 5-7 minutes per side until the skin is golden brown and crisp and the chicken is cooked through (internal temperature reaching 165°F or 74°C). Adjust the heat as necessary to avoid burning.
5. Rest and garnish: Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain juices. Garnish with freshly chopped cilantro before serving to add a fresh, herbal brightness to the dish.

Notes

• For extra flavor, marinate the chicken overnight in the refrigerator.
• If you prefer, you can grill the chicken thighs instead of pan-searing; preheat grill to medium-high heat and cook for about 6-8 minutes per side.
• Serving with white rice or black beans complements the citrusy mojo flavors well.
• Use fresh lime and orange juice for the best authentic taste rather than bottled juice.

Keywords: Cuban chicken, mojo chicken, chicken thighs recipe, citrus marinade chicken, easy Cuban dinner, garlicky chicken