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why cook this recipe at home
Cuban Mojo Chicken Thighs offer a vibrant, zesty dish that bursts with authentic Cuban flavors. Making this recipe at home not only brings the taste of Cuba into your kitchen, but it also allows you to customize the ingredients to your liking. This dish is perfect for a weeknight dinner or a festive family gathering. The marinade is simple to prepare, and it helps to keep the chicken juicy and full of flavor. Plus, it’s budget-friendly, making it accessible for any home cook.
How this recipe comes together
To make these delicious Cuban Mojo Chicken Thighs, you will need a list of fresh ingredients and a bit of time for marinating. Start by mixing together a simple marinade of orange juice, lime juice, garlic, and spices. Let the chicken thighs soak up these flavors in the refrigerator for at least two hours, giving you the best results. After marinating, all you have to do is bake or grill the chicken, allowing it to become crispy and golden. Here are the ingredients you’ll need:
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 cup fresh orange juice
- 1/2 cup lime juice
- 6 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon red pepper flakes (optional for heat)
- 1/2 cup olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions
- In a large mixing bowl, combine fresh orange juice, lime juice, minced garlic, chopped oregano, ground cumin, smoked paprika, black pepper, salt, and red pepper flakes if using. Whisk the mixture together until well combined.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable bag. Marinate in the refrigerator for at least 2 hours, ideally overnight for maximum flavor.
- Preheat your oven to 425°F (220°C). If using a grill, heat it to medium-high.
- If roasting, remove the chicken from the marinade and place it skin-side up on a baking sheet lined with parchment paper. Drizzle olive oil over the chicken to help crisp the skin.
- Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C). If grilling, cook the chicken thighs for about 6-7 minutes per side or until fully cooked through.
- Allow the chicken to rest for 5-10 minutes after cooking before serving. This lets the juices redistribute for extra flavor and moisture.
- Garnish with fresh chopped cilantro and serve with lime wedges on the side for squeezing over the chicken.
how to serve Cuban Mojo Chicken Thighs
Cuban Mojo Chicken Thighs are best served hot, garnished with freshly chopped cilantro and accompanied by lime wedges. Pair this dish with rice and black beans for a traditional Cuban meal or serve it with a fresh salad for a lighter option. You can also include some grilled vegetables on the side to round out the meal.
how to store Cuban Mojo Chicken Thighs
Leftover Cuban Mojo Chicken Thighs can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven or microwave until warmed through. If you want to keep them longer, you can freeze cooked chicken thighs. Just make sure to wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer bag, where they will stay good for up to 3 months.
tips to make Cuban Mojo Chicken Thighs
- For an even richer flavor, marinate the chicken overnight.
- Use fresh herbs whenever possible for a true flavor boost.
- Adjust the amount of red pepper flakes based on your spice preference.
- Consider using chicken breasts if you prefer a leaner option; just adjust cooking time as they cook faster than thighs.
variation
You can make this recipe with other parts of the chicken, such as drumsticks or breasts. Additionally, try adding other spices like coriander or experimenting with different citrus juices, such as grapefruit, for a unique flavor twist.
FAQs
Can I use skinless chicken for this recipe?
Yes, you can use skinless chicken thighs or breasts. Keep in mind that without skin, the chicken may not get as crispy, so you may need to adjust the cooking time.
What can I serve with Cuban Mojo Chicken Thighs?
Popular side dishes include rice and beans, fresh salads, or grilled vegetables. You can also serve it with tortillas for a delicious wrap.
How do I make the chicken less spicy?
You can simply omit the red pepper flakes from the marinade. If you prefer, you can also decrease the amount of black pepper or add a bit of honey to balance the flavors.
Cuban Mojo Chicken Thighs
Cuban Mojo Chicken Thighs are a vibrant and zesty dish featuring authentic Cuban flavors that are easy to prepare at home.
Ingredients
Method
Preparation
- In a large mixing bowl, combine fresh orange juice, lime juice, minced garlic, chopped oregano, ground cumin, smoked paprika, black pepper, salt, and red pepper flakes if using. Whisk until well combined.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Cover with plastic wrap or transfer to a resealable bag. Marinate in the refrigerator for at least 2 hours, ideally overnight.
Cooking
- Preheat your oven to 425°F (220°C). If grilling, heat it to medium-high.
- For roasting, remove the chicken from the marinade and place skin-side up on a baking sheet lined with parchment paper. Drizzle olive oil over the chicken.
- Roast the chicken for 35-40 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C). If grilling, cook for about 6-7 minutes per side.
- Allow the chicken to rest for 5-10 minutes after cooking before serving.
- Garnish with fresh chopped cilantro and serve with lime wedges.
Notes
For a richer flavor, marinate overnight. Use fresh herbs for best results. Adjust red pepper flakes according to spice preference. Drumsticks or breasts can also be used, but adjust cooking times accordingly. Store in an airtight container for up to 3 days or freeze for up to 3 months.
