Cuban Mojo Chicken Thighs (Printable)

Juicy chicken thighs marinated in Cuban mojo with garlic, citrus, and herbs, roasted until golden and crispy.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs

→ Mojo Marinade

02 - ½ cup fresh orange juice
03 - ¼ cup fresh lime juice
04 - 6 garlic cloves, minced
05 - ¼ cup olive oil
06 - 2 teaspoons dried oregano
07 - 1 teaspoon ground cumin
08 - 1½ teaspoons kosher salt
09 - ½ teaspoon black pepper
10 - ¼ cup fresh cilantro, chopped
11 - 2 tablespoons fresh mint, chopped

→ Garnish

12 - Fresh cilantro, chopped
13 - Lime wedges

# How To Make:

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 rimmed baking sheet. Discard the remaining marinade.
04 - Roast the chicken 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 let it rest for 5 minutes to allow the juices to 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 maximum flavor with almost zero effort.
  • Those crispy golden chicken skins will have everyone reaching for seconds before you even sit down.
  • It is naturally gluten free and uses everyday ingredients you probably already have.
02 -
  • Do not skip the resting step because cutting into the chicken immediately will leave you with dry meat and a puddle of lost juices on the cutting board.
  • If you want extra crispy skin, flip the broiler on for 2 to 3 minutes at the very end and watch it like a hawk because it goes from perfect to burnt in seconds.
03 -
  • Score the skin of each thigh lightly with a sharp knife before marinating so the flavors penetrate deeper and the fat renders more evenly during roasting.
  • Use a rimmed baking sheet lined with foil or parchment for easy cleanup because those caramelized chicken juices will stick like glue otherwise.

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