Cuban Mojo Chicken Thighs
The ultimate comfort food, Cuban Mojo Chicken Thighs are perfectly marinated for succulent flavor. With a zesty citrus kick, this easy weeknight dinner will have you craving more. Serve it up at your next gathering for a dish everyone will love!
Equipment
- Food Processor
- Oven
- Blender
- Baking Sheet
Ingredients
- 3 lbs boneless skinless chicken thighs
- 1/2 cup orange juice
- 1 teaspoon lime zest or lemon zest
- 2 tablespoons fresh lime juice or lemon juice
- 1/4 cup avocado oil or olive oil
- 2 teaspoons pure maple syrup
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt to taste
- 1/4 teaspoon black pepper
Instructions
- Start by gathering your ingredients. You'll need chicken, citrus juices, spices, and some oil. The freshness of the orange juice and lime juice will set the tone for the dish.
- In a small blender or food processor, combine the orange juice, lime zest, lime juice, avocado oil, pure maple syrup, garlic, onion powder, ground ginger, ground cumin, and sea salt. Blend until everything is well combined into a smooth marinade.
- Next, take your boneless skinless chicken thighs and place them into a large zip lock bag. Pour the mojo marinade over the chicken, ensuring that every piece is well coated. Seal the bag tightly, removing as much air as possible, and massage the marinade into the chicken. Refrigerate for at least 1 hour, or up to 24 hours for maximum flavor.
- When you’re ready to cook, preheat your oven to 425 degrees Fahrenheit. This high heat will help achieve that beautiful outer crust while keeping the inside juicy.
- Remove the marinated chicken from the fridge. In a large casserole dish, transfer the chicken along with all the marinade. Arrange the chicken in a single layer. It’s okay if they touch, but avoid overlapping for even cooking.
- Place the casserole dish on the center rack of your preheated oven and bake for about 20 minutes. You'll know it's ready when the internal temperature of the chicken reaches 165 degrees Fahrenheit. A meat thermometer is your best friend here; insert it into the thickest part of the chicken.
- If you prefer a caramelized finish, once the chicken is cooked, baste it with the juices in the pan, then return it to the oven under the high broil setting.
- Broil the chicken for 5 to 8 minutes, keeping a close eye on it. You want it to be golden brown and crispy without burning.
- Once done, let your chicken rest for at least 10 minutes before serving. This will allow the juices to redistribute, ensuring each bite is succulent.
- Serve your Cuban Mojo Chicken Thighs with your favorite sides, such as steamed rice, black beans, or fried plantains. Enjoy!
Notes
- Tip 1: 3 lbs of chicken thighs is equivalent to about 8 to 12 chicken thighs.
- Tip 2: You can halve the recipe and use approximately 1.5 lbs of chicken thighs (4-6 thighs).
- Tip 3: If you halve the chicken, also halve the mojo marinade ingredients.