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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.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cuban
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup fresh orange juice Use freshly squeezed for best flavor.
  • 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 For drizzling.
For Serving
  • 6 pieces bone-in, skin-on chicken thighs
  • Fresh cilantro, chopped for garnish
  • Lime wedges for serving

Method
 

Preparation
  1. 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.
  2. 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
  1. Preheat your oven to 425°F (220°C). If grilling, heat it to medium-high.
  2. 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.
  3. 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.
  4. Allow the chicken to rest for 5-10 minutes after cooking before serving.
  5. 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.