Cuban Mojo Chicken Thighs (Printable Version)

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

# What You 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

# How To Make It:

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 to make the mojo marinade.
02 - Add chicken thighs to the marinade, turning to coat well. Cover and refrigerate for at least 30 minutes (up to 6 hours for best flavor).
03 - Preheat oven to 425°F. Arrange the chicken thighs skin-side up on a baking sheet or in a large roasting pan. Reserve leftover marinade.
04 - Roast for 30–35 minutes, basting once or twice with the reserved marinade, until chicken is golden brown and cooked through (internal temperature should reach 165°F).
05 - Remove from oven and let rest 5 minutes. Garnish with chopped cilantro or parsley and serve with lime wedges.

# Helpful Hints:

01 -
  • The marinade works double time, infusing meat while creating that gorgeous caramelized exterior
  • Bone-in thighs stay impossibly juicy even after high-heat roasting
  • Everything comes together in under an hour but tastes like it simmered all day
02 -
  • Pat the chicken skin dry before marinating if you want it extra crispy, excess moisture prevents proper browning
  • Room temperature chicken marinades more evenly than cold straight from the fridge
  • Don't crowd the pan or the chicken will steam instead of roast, use two pans if needed
03 -
  • Use a zester or microplane for the orange zest, avoiding the bitter white pith beneath
  • Line your baking sheet with foil for easier cleanup, the caramelized marinade can get stubborn
  • Let the chicken come to room temperature for 20 minutes before roasting for more even cooking

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