Cuban Mojo Chicken Thighs (Print version)

Tender chicken thighs in a zesty citrus-garlic mojo marinade, roasted to golden perfection with crispy skin

# What you'll need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs

→ Mojo Marinade

02 - 1/3 cup fresh orange juice
03 - 1/4 cup fresh lime juice
04 - 1/4 cup olive oil
05 - 6 cloves garlic, minced
06 - 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
07 - 1 teaspoon ground cumin
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon smoked paprika (optional)
11 - Zest of 1 orange

→ Garnish

12 - Fresh cilantro or parsley, chopped
13 - Lime wedges

# Method:

01 - In a large bowl, whisk together orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, pepper, smoked paprika (if using), and orange zest until well combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 6 hours for optimal flavor development.
03 - Preheat oven to 425°F. Arrange chicken thighs skin-side up on a baking sheet or roasting pan. Reserve any leftover marinade for basting.
04 - Roast for 30–35 minutes, basting once or twice with reserved marinade, until skin is golden brown and chicken reaches internal temperature of 165°F.
05 - Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro or parsley and serve with lime wedges.

# Expert advice:

01 -
  • The marinade transforms humble chicken thighs into something extraordinary with minimal effort
  • Your kitchen will smell like the best Cuban restaurant youve never visited
  • The leftover sauce makes everything else you cook that week taste better
02 -
  • Pat the chicken skin dry before marinating if you want it extra crispy, excess moisture prevents proper browning
  • The citrus will slightly cook the exterior of the chicken during marination, this is normal and actually helps the flavors penetrate
  • Never reuse leftover marinade that has touched raw chicken unless you boil it for at least 5 minutes
03 -
  • Room temperature chicken marinates more evenly than cold chicken straight from the refrigerator
  • A wire cooling rack set inside your baking sheet helps air circulate all around the chicken for crisper skin
  • The garlicky orange olive oil mixture also makes an incredible dressing for a simple green salad

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