Go Back
Print Recipe

Delicious Cuban Mojo Chicken Thighs Made From Scratch

A vibrant dish that brings the rich flavors of Cuban cuisine to your table with a tangy marinade of citrus, garlic, and spices.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main
Cuisine: Cuban
Keyword: Easy
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Grill

Ingredients

Chicken Thighs

  • 2-3 pounds bone-in, skin-on chicken thighs These cuts are favored for their rich flavor and moistness.

Marinade Ingredients

  • 6 cloves Garlic, minced Essential for infusing flavor.
  • 1/2 cup Fresh Lime Juice Tenderizes the chicken and adds zesty flavor.
  • 1/4 cup Fresh Orange Juice Balances the acidity of lime juice.
  • 1/4 cup Olive Oil Enhances the marinade's richness.
  • 2 teaspoons Dried Oregano Adds an earthy, herbal note.
  • 1 teaspoon Ground Cumin Provides a warm, nutty aroma.
  • 1 teaspoon Kosher Salt Enhances flavors.
  • 1/2 teaspoon Freshly Ground Black Pepper Adds a hint of spice.
  • 1/4 cup Chopped Fresh Cilantro For garnish.

Instructions

  • In a medium mixing bowl, combine lime juice, orange juice, minced garlic, olive oil, oregano, cumin, salt, and pepper. Whisk until well blended.
  • Place chicken thighs in a large resealable plastic bag or glass dish. Pour marinade over chicken, ensuring each piece is coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight.
  • Preheat oven to 400°F (200°C) or grill to medium-high heat. Remove chicken from marinade, letting excess drip off. Discard leftover marinade.
  • Place chicken thighs on a baking sheet lined with parchment paper or directly on grill grates, skin-side up. Bake for 35-45 minutes or grill for 6-8 minutes per side until cooked through.
  • Let chicken rest for 5 minutes before serving. Garnish with chopped cilantro.

Notes

For variations, try different citrus fruits, herbs, or add heat with jalapeños. Serve with rice, beans, or salad.