Cuban mojo chicken thighs: 8 amazing bites

If you’re tired of boring chicken dinners, then let me introduce you to my absolute favorite weeknight game-changer: Cuban mojo chicken thighs. Seriously, these aren’t just chicken thighs; they are little packets of sunshine packed with bright citrus, sharp garlic, and herbs that wake up your whole kitchen. Hi, I’m Anna! I love sharing simple, flavorful chicken recipes that turn the everyday into something joyful, and this mojo recipe is the definition of easy weeknight cooking that tastes like you spent hours on it. Trust me, once you try this zesty marinade, you’ll be hooked!

Gathering Your Ingredients for Cuban mojo chicken thighs

Okay, gather your crew because the magic of these Cuban mojo chicken thighs really starts with the ingredients themselves. We’re using bone-in, skin-on thighs because, frankly, that’s where the flavor lives! You need about three pounds, which usually shakes out to eight good pieces. Don’t skimp on the citrus; that’s the heart of the mojo. I know it seems like a lot of juice, but fresh is non-negotiable here—bottled just doesn’t give you that bright, zesty punch we’re looking for.

The rest is about building that aromatic base. Cumin, oregano, and a little kick from red pepper flakes bring the Cuban warmth. Lay everything out before you start whisking; it makes the whole process so much smoother. Here’s exactly what you need laid out on your counter:

Ingredient	Quantity	Prep Needed
Bone-in, Skin-on Chicken Thighs	3 pounds (approx. 8 pieces)	Pat completely dry
Kosher Salt & Pepper	1 tsp salt, ½ tsp pepper	For initial seasoning
Yellow Onion	1 medium	Sliced into ½-inch wedges
Orange	1	Sliced into rounds

Chicken and Core Flavor Components

We are using bone-in, skin-on chicken thighs—don’t try to talk me out of it! The bone keeps the meat incredibly juicy while the skin crisps up beautifully in the oven. For the citrus, you need a good blend: half a cup of fresh orange juice, a quarter cup of lime juice, two tablespoons of lemon juice, and two tablespoons of grapefruit juice. That combination of sweet and tart is what makes this mojo unforgettable. Make sure you grab two teaspoons of orange zest and two teaspoons of lime zest while you’re squeezing those fruits!

Marinade Liquids and Aromatics

This is where the powerful flavor gets built! You’ll need six cloves of garlic, minced as fine as you can get it, and one small shallot, minced too. The spices are straightforward: two teaspoons of ground cumin, a teaspoon and a half of dried oregano, and just a pinch—¼ teaspoon—of crushed red pepper flakes. Finally, whisk all of that (plus the olive oil, cilantro, and fresh oregano) together. Remember, if you absolutely cannot find fresh oregano, use dried, but you’ll need less—about ¾ teaspoon of dried oregano instead of the 1 ½ teaspoons dried called for in the main spice mix, plus a little extra cilantro for the final touch.

Essential Equipment for Roasting

You don’t need fancy gadgets for this recipe, which is why I love it for busy evenings! First up, you need a large bowl—big enough to really dunk those eight chicken thighs into the marinade. Next, grab a large rimmed baking sheet. The rim is important because we’re going to roast some veggies underneath the chicken, and we don’t want all those tasty juices escaping.

The single most important tool, though, is your meat thermometer. Don’t guess on chicken safety! You need to know when that thickest part hits 165 degrees Fahrenheit. A silicone brush is also handy for spreading that easy cake goop, or whatever you use to grease your pan!

How to Prepare Cuban mojo chicken thighs

Now we put this bright, zesty flavor right onto the chicken! The first thing you need to do, and this is crucial for crispy skin, is pat those chicken thighs completely dry with paper towels. Seriously, blot them until they feel almost scratchy. Moisture is the enemy of crispy skin, folks!

Seasoning and Creating the Mojo Marinade

Once they are nice and dry, give them a good dusting of kosher salt and black pepper all over. Don’t be shy; this is the first layer of seasoning before the big flavor bath. Next, grab that large bowl we talked about and start whisking together all those liquids and aromatics. I mean the orange juice, lime juice, lemon juice, grapefruit juice, all that zest, the minced garlic and shallot, cumin, oregano, red pepper flakes, olive oil, and fresh herbs. Whisk it until it looks unified and emulsified—that means the oil and juices are playing nicely together.

Toss your seasoned chicken thighs right into that beautiful citrus mixture. Use your hands—it’s the best way—to turn every single piece over until it’s completely coated in that vibrant green-yellow mojo marinade. This is where the magic starts happening!

Marinating for Maximum Flavor

This step requires patience, but it’s worth it. Cover the bowl and slide it into the fridge. You need to marinate these for a minimum of two hours. That gives the garlic and citrus time to tenderize the meat a bit and start building that signature Cuban flavor profile. However, if you can manage it, go for the full 12 hours—the flavor penetration is incredible!

If you are marinating overnight, just make sure you pull the bowl out halfway through the chilling time and give everything a quick flip. That ensures the chicken pieces sitting on top get a good soak too. Remember, before they hit the oven, you must take them out of the fridge about 20 minutes before you plan to cook. Cold chicken hitting a hot oven cooks unevenly, and we want everything golden brown at the same time!

Roasting the Cuban mojo chicken thighs Perfectly

While the chicken is warming up, get your oven preheated to 400°F. Line a large rimmed baking sheet with foil—clean up is so much easier this way! Now, take those onion wedges and orange slices and toss them with just a tablespoon of olive oil and a pinch of salt and pepper. Spread those out on the foil across the pan. These roast underneath the chicken and perfume the whole dish with sweet, caramelized goodness.

Arrange your chicken thighs skin-side up right on top of those onions and oranges. Let any excess marinade drip off back into the bowl—we don’t want soggy skin! Then, just spoon a tiny bit of the marinade over the top of the skin. Pop that pan into the hot oven and roast for about 35 to 45 minutes. The goal is deep golden skin and an internal temperature of 165°F in the thickest part of the thigh. Use that meat thermometer! It’s the only way to be sure.

Achieving that Crispy Skin Finish

Sometimes, even at 400°F, the skin needs a little extra encouragement to get shatteringly crisp. If you hit 165°F internally but the skin still looks a little pale or rubbery, don’t panic! Just switch your oven to the broiler setting for two to three minutes. You must stand right there and watch it like a hawk, though. Broilers work fast, and you can go from golden to burnt in about 30 seconds flat!

Resting and Serving Your Dish

Once they are perfectly cooked, pull those beauties out! Transfer the Cuban mojo chicken thighs to a clean platter. Take a minute to spoon some of those roasted, caramelized onions and orange slices right over the top of the chicken. This is important: let the chicken rest for at least five minutes before you serve it. This keeps all those lovely juices inside the meat where they belong!

Serve them piping hot, maybe alongside some fluffy white rice or traditional rice and beans. Don’t forget the finishing touches: a sprinkle of extra fresh cilantro and a few lime wedges on the side for people who want an extra spritz of brightness!

Tips for Success with Cuban mojo chicken thighs

Making these Cuban mojo chicken thighs is easy, but a few small tricks can take them from great to absolutely restaurant-quality. My biggest piece of advice for any marinade, especially one this bright with citrus, is surface area. When you put the chicken in the bowl, make sure every piece is submerged or at least touching the liquid as much as possible.

If your bowl is too small, the marinade just runs off the top pieces, and those parts end up tasting bland. Use a wide, shallow dish instead of a deep pot if you have one. That extra contact time is everything for letting those garlic and citrus oils really soak in!

Getting the Best Marinade Penetration

Speaking of time, don’t rush the marinating! I know we said two hours is the minimum, but think about it: you want that zesty flavor to penetrate past the skin and into the meat fibers. If you’re prepping in the morning, go ahead and let them sit all day. The acid from the citrus tenderizes the meat beautifully. Just make sure you use a non-reactive container, like glass or ceramic, for long marinades so the acid doesn’t react with plastic.

Checking Internal Temperature Reliably

I have to say this every time about poultry: use that meat thermometer! It is the single most reliable way to ensure safety and perfect texture. You are aiming for 165°F internally. Stick the probe into the thickest part of the thigh, making sure you aren’t touching the bone, because the bone heats up faster and will give you a false high reading.

If you pull the chicken out right at 165°F, the temperature will continue to rise a little bit as it rests—that’s called carryover cooking. This prevents you from accidentally overcooking the meat while you wait for the skin to crisp up under the broiler. Safety first, but juicy chicken second! You can find more great chicken tips on our Pinterest board.

Storing and Reheating Leftover Cuban mojo chicken thighs

Oh, leftovers! If you’re lucky enough to have any of these amazing Cuban mojo chicken thighs left, storing them correctly is super important for food safety and taste. First rule: never, ever leave cooked chicken sitting out at room temperature for more than two hours. Seriously, toss them in the fridge quickly!

When you’re ready to eat them later, the reheating needs to be gentle so you don’t dry out that gorgeous meat we worked so hard to keep juicy. I like to reheat them low and slow, maybe in a covered dish in the oven, or even just quickly in the microwave if I’m in a huge rush. Here’s the breakdown for keeping them safe:

Storage Method	Duration	Reheating Temperature
Airtight Container (Refrigerator)	3 to 4 days	Until steaming hot (165°F internal check recommended)
Freezer (Airtight Bag)	Up to 3 months	Thaw overnight in the fridge before reheating

Make sure you discard any marinade that touched the raw chicken, right? And if you save some of those roasted onions underneath, they reheat beautifully alongside the meat for extra flavor!

Frequently Asked Questions About Citrus Chicken

I get so many questions when people try this recipe for the first time, especially since it’s such a flavor powerhouse for an easy weeknight chicken meal. Here are answers to the most common things I hear about nailing this citrus garlic marinade!

Can I use boneless chicken instead

You absolutely can swap in boneless, skinless chicken thighs or breasts, but you have to adjust your timing drastically! Boneless chicken cooks much faster. Since we aren’t worried about crisping skin, you can reduce the oven time significantly, maybe to 20 to 25 minutes total. The most important thing is to stop cooking the second your thermometer reads 165°F internally, or you’ll end up with dry chicken.

What is the best side dish for this recipe

Honestly, you need something starchy to soak up all those incredible pan juices! The recipe suggests white rice or rice and beans, and I stand by those choices. Rice and beans are traditional and perfect. If you want something greener, a simple side of steamed green beans or maybe some roasted sweet plantains would also be fantastic!

Sharing Your Cuban mojo chicken thighs Experience

I truly hope this recipe brings some bright, zesty joy to your dinner table this week. When you make these Cuban mojo chicken thighs, I love hearing about how your kitchen smelled while they were roasting! Let me know if you tried the broiling trick for extra crispy skin!

Sharing Your Cuban mojo chicken thighs Experience

I truly hope this recipe brings some bright, zesty joy to your dinner table this week. When you make these Cuban mojo chicken thighs, I love hearing about how your kitchen smelled while they were roasting! Let me know if you tried the broiling trick for extra crispy skin!

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