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Cuban Mojo Chicken Thighs

Cuban Mojo Chicken Thighs: A Flavor Bomb for Dinner Night

Discover the vibrant flavors of Cuban Mojo Chicken Thighs, marinated to perfection for a delightful dinner experience.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 thighs
Course: Dinner
Cuisine: Cuban
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 4 pieces Bone-in, Skin-on Chicken Thighs Skinless thighs can be used for a lighter dish.
  • 1/2 cup Fresh Orange Juice Use freshly squeezed for the best taste.
  • 1/4 cup Lime Juice Always opt for fresh lime juice.
  • 4 cloves Minced Garlic Fresh is always best!
  • 1 tablespoon Fresh Oregano Substitute 1 tablespoon fresh for 1 teaspoon dried if needed.
  • 1 teaspoon Ground Cumin Essential for authentic flavor.
  • 1 teaspoon Smoked Paprika Regular paprika can work in a pinch.
  • 1 teaspoon Black Pepper Adjust according to your taste preferences.
  • 1 teaspoon Salt Essential for seasoning.
  • 1/4 teaspoon Red Pepper Flakes Feel free to leave it out if you prefer milder flavors.
  • 2 tablespoons Olive Oil Avocado oil is a great alternative.
For Serving
  • 1/4 cup Fresh Cilantro Swap with parsley if you're not a fan.
  • 2 pieces Lime Wedges Perfect for garnish.

Equipment

  • bowl
  • Baking Sheet
  • Oven
  • meat thermometer

Method
 

Marinade Preparation
  1. In a large bowl, whisk together fresh orange juice, lime juice, minced garlic, oregano, cumin, smoked paprika, salt, black pepper, and red pepper flakes until well combined.
  2. Coat each chicken thigh generously in the marinade, ensuring they're fully submerged. Cover the bowl tightly or transfer the chicken to a resealable bag. Refrigerate for at least 2 hours, ideally overnight.
  3. Preheat your oven to 425°F (220°C) or prepare your grill for medium-high heat.
  4. Line a baking sheet with parchment paper, place the marinated chicken thighs skin-side up on the sheet, and drizzle a little olive oil over the top.
  5. Roast the chicken thighs for 35-40 minutes or grill them for 6-7 minutes per side until golden brown with an internal temperature of 165°F (75°C).
  6. Once cooked, remove the chicken from heat and let it rest for 5-10 minutes.
  7. Garnish with fresh cilantro and lime wedges, and serve with fluffy rice, black beans, or a crisp salad.

Nutrition

Serving: 1thighCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 500mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 250IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

For best results, allow marination overnight. Use a meat thermometer to check for doneness.

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