Cuban Mojo Chicken Thighs (Print Version)

Juicy chicken thighs in zesty citrus marinade roasted until golden and tender.

# 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
07 - 1 teaspoon ground cumin
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon smoked paprika
11 - Zest of 1 orange

→ Garnish

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

# Steps:

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

# Expert Tips:

01 -
  • The marinade does double duty, tenderizing the chicken while infusing every bite with bright citrus and warm spices
  • Crispy skin meets juicy meat in under an hour, making it perfect for weeknight dinners or casual weekend hosting
02 -
  • Pat the chicken skin dry with paper towels before marinating if you want it extra crispy, excess moisture can prevent proper browning
  • Marinate in a glass or plastic container, never metal, as the acid can react with aluminum and give the sauce a metallic taste
03 -
  • Room temperature chicken marinate more evenly, so let the thighs sit out for 20 minutes before adding them to the mojo
  • If using boneless thighs, reduce the cooking time to 20 to 25 minutes to prevent drying out the meat

Go Back