Cuban Mojo Chicken Thighs (Printable)
Juicy chicken thighs marinated in Cuban mojo sauce with garlic, citrus, and herbs, then roasted to golden perfection.
# What You’ll 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 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 Make It:
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 ideally overnight for deeper 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 in the center of the oven for 35 minutes, or until the skin is deeply golden and crisp and the internal temperature registers 165°F when measured at the thickest part of the thigh.
05 - Remove the chicken from the oven and allow it to rest for 5 minutes so the juices redistribute. Garnish with freshly chopped cilantro and serve alongside lime wedges.
# Expert Tips:
01 -
- The mojo marinade does all the heavy lifting, so you get layers of garlic and citrus flavor with almost zero effort.
- Bone in, skin on thighs turn out impossibly juicy every single time, even if you are a little distracted and overcook them by a few minutes.
02 -
- If you rush the marinating time you will still get decent chicken, but overnight is what transforms it from good to unforgettable.
- A quick two minute broil at the end changes everything if you want that crackling, shatteringly crisp skin.
03 -
- Take the chicken out of the refrigerator 20 minutes before roasting so it comes closer to room temperature and cooks more evenly throughout.
- Spoon a little of the pan juices over the chicken right before serving for an extra hit of that concentrated mojo flavor.