Cuban Mojo Chicken Thighs
This Cuban Mojo Chicken Thighs recipe features marinated chicken thighs that are grilled or baked to perfection, infused with vibrant citrus and herb flavors. It's a delicious dish that brings a taste of Cuba to your table.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 baking dish or grill
- 1 tongs or spatula
- 1 meat thermometer (optional)
Ingredients
- 4 large chicken thighs (bone-in, skin-on)
- ½ cup fresh orange juice About 2 oranges.
- ¼ cup fresh lime juice About 2 limes.
- 6 cloves garlic, minced
- ¼ cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Fresh optional cilantro, for garnish
Instructions
- In a mixing bowl, combine fresh orange juice, lime juice, minced garlic, olive oil, ground cumin, oregano, salt, black pepper, and red pepper flakes. Whisk to combine.
- Place the chicken thighs in a baking dish and pour the marinade over them, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for enhanced flavor.
- Preheat your grill or oven to medium-high heat (about 375°F/190°C).
- Remove the chicken thighs from the marinade, letting excess marinade drip off (discard the marinade).
- If grilling, place the chicken thighs skin-side down on the grill. Grill for about 6–8 minutes per side, or until the internal temperature reaches 165°F (75°C).
- If baking, place the chicken in a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the grill or oven and let it rest for 5 minutes.
- Serve the chicken thighs garnished with fresh cilantro if desired.
Notes
Serve with rice, black beans, or a fresh salad for a complete meal.
This marinade can also be used for chicken breasts or pork.
For a smoky flavor, consider adding some smoked paprika to the marinade.