Get ready to awaken your taste buds with the bold, citrusy flair of Cuban Mojo Chicken Thighs! Marinated in a vibrant blend of fresh orange juice, lime, garlic, and herbs, these juicy chicken thighs are pan-seared or grilled to perfection, locking in layers of zesty, garlicky goodness. Each bite delivers a perfect balance of tang, savoriness, and a hint of spice—bringing the sunshine and spirit of Cuban cooking straight to your table.
Why You’ll Love This Recipe:
Zesty, Garlicky Marinade: Fresh citrus and bold seasonings make every bite unforgettable.
Juicy & Tender Thighs: Marinating locks in moisture for incredibly flavorful chicken.
Quick to Prep, Big on Flavor: Easy enough for weeknights, exciting enough for guests.
Versatile Serving Options: Pair with rice, plantains, salad, or use in tacos and bowls.
A Taste of the Tropics: A vibrant, island-inspired dish that’s bursting with sunshine and spice!
Ingredients
To create these mouthwatering Cuban Mojo Chicken Thighs, you’ll need a handful of simple yet flavorful ingredients.
Here’s what you’ll gather:
Bone-in, skin-on chicken thighs: The star of the show! They stay juicy and tender during cooking.
Fresh orange juice: Adds a sweet and tangy flavor that brightens the dish.
Fresh lime juice: Provides a zesty kick that balances the sweetness of the orange.
Olive oil: Helps to marinate the chicken and keeps it moist while cooking.
Garlic: Minced for a robust flavor that complements the citrus beautifully.
Ground cumin: Adds a warm, earthy note that enhances the overall taste.
Dried oregano: Brings a hint of herbal freshness to the marinade.
Salt: Essential for seasoning and bringing out the flavors of the other ingredients.
Black pepper: A classic seasoning that adds a subtle heat.
Red pepper flakes (optional): For those who like a little extra spice in their life!
Fresh cilantro: A vibrant garnish that adds a pop of color and freshness.
Feel free to get creative! You can swap out the chicken thighs for drumsticks or even chicken breasts if you prefer.
For a spicier twist, consider adding diced jalapeños to the marinade.
Exact measurements for each ingredient can be found at the bottom of the article, ready for printing.
How to Make Cuban Mojo Chicken Thighs
Making Cuban Mojo Chicken Thighs is a straightforward process that brings a burst of flavor to your dinner table.
Follow these simple steps, and you’ll be savoring this delicious dish in no time!
Step 1: Prepare the Marinade
Start by grabbing a large bowl.
Whisk together the fresh orange juice, lime juice, and olive oil until well combined.
Add the minced garlic, ground cumin, dried oregano, salt, black pepper, and red pepper flakes if you’re feeling adventurous.
This marinade is the heart of the dish, so make sure it’s mixed thoroughly.
The aroma will be irresistible!
Step 2: Marinate the Chicken
Now, it’s time to introduce the chicken thighs to the marinade.
Place them in the bowl, ensuring each piece is fully coated.
Cover the bowl with plastic wrap and let it chill in the fridge for at least 2 hours.
For the best flavor, let it marinate overnight.
Trust me, the longer, the better!
Step 3: Preheat Your Grill or Oven
While the chicken is soaking up all that flavor, preheat your grill or oven to 400°F.
If you’re grilling, oil the grates to prevent sticking.
This step is crucial for achieving that perfect sear on the chicken.
You want those beautiful grill marks or a nice golden-brown finish if baking.
Step 4: Cook the Chicken
Once your grill or oven is ready, it’s time to cook!
Remove the chicken from the marinade, letting any excess drip off.
Discard the leftover marinade; it’s done its job.
If grilling, place the chicken thighs skin-side down and cook for about 6-8 minutes.
Then, flip them over and cook for another 6-8 minutes.
You’re aiming for an internal temperature of 165°F.
If baking, arrange the thighs skin-side up on a baking sheet and bake for 35-40 minutes.
The smell will have your mouth watering!
Step 5: Rest and Garnish
After cooking, let the chicken rest for about 5 minutes.
This allows the juices to redistribute, keeping the meat tender and juicy.
Garnish with fresh cilantro for a pop of color and flavor.
Now, you’re ready to serve up these Cuban Mojo Chicken Thighs and impress everyone at the table!
Tips for Success
Always marinate the chicken overnight for maximum flavor.
Use a meat thermometer to ensure the chicken reaches 165°F.
Let the chicken rest after cooking to keep it juicy.
Experiment with different citrus juices for a unique twist.
Pair with rice and black beans for a complete meal.
Equipment Needed
Large bowl: For mixing the marinade. A deep dish works too!
Whisk: To blend the marinade ingredients. A fork can do the trick.
Grill or oven: For cooking the chicken. A stovetop skillet is a great alternative.
Meat thermometer: To check doneness. A simple knife can help, but it’s less precise.
Variations
Spicy Mojo: Add diced jalapeños or a splash of hot sauce to the marinade for an extra kick.
Herb-Infused: Incorporate fresh herbs like thyme or rosemary for a fragrant twist.
Fruit-Infused: Mix in pineapple or mango juice for a tropical flair that complements the citrus.
Low-Carb Option: Serve with a side of grilled vegetables instead of rice and beans for a lighter meal.
Vegan Version: Substitute chicken with firm tofu or portobello mushrooms, marinating them in the same zesty sauce.
Serving Suggestions
Pair with fluffy white rice and black beans for a classic Cuban meal.
Serve with a fresh avocado salad drizzled with lime for a refreshing contrast.
Complement with a cold mojito or a light beer to enhance the flavors.
Garnish with lime wedges and extra cilantro for a vibrant presentation.
FAQs about Cuban Mojo Chicken Thighs
Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless chicken thighs will work just fine. They may cook a bit faster, so keep an eye on the internal temperature to ensure they reach 165°F.
How long can I marinate the chicken?
For the best flavor, marinate the chicken for at least 2 hours, but overnight is ideal. This allows the Cuban mojo flavors to really penetrate the meat.
What can I serve with Cuban Mojo Chicken Thighs?
These chicken thighs pair wonderfully with rice and black beans, a fresh avocado salad, or even grilled vegetables. A cold mojito or light beer makes for a perfect drink pairing!
Can I make this dish ahead of time?
Yes! You can marinate the chicken a day in advance and cook it when you’re ready. Just remember to let it rest after cooking for the juiciest results.
Is this recipe gluten-free?
Yes, Cuban Mojo Chicken Thighs are naturally gluten-free! Just ensure any sides or sauces you serve with them are also gluten-free to keep the meal safe for those with dietary restrictions.
Final Thoughts
Cooking Cuban Mojo Chicken Thighs is more than just preparing a meal; it’s about creating an experience that brings people together.
The vibrant flavors and aromas fill your kitchen, inviting everyone to gather around the table.
Each bite is a celebration of zest and warmth, reminiscent of sunny days and good company.
Whether you’re sharing it with family or enjoying a quiet dinner, this dish has a way of making any occasion feel special.
So, roll up your sleeves, embrace the process, and let the joy of cooking shine through with every delicious bite!
Cuban Mojo Chicken Thighs are marinated in a zesty citrus and garlic sauce, delivering a burst of flavor in every bite.
Ingredients
Scale
2 pounds bone-in, skin-on chicken thighs
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup olive oil
6 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Fresh cilantro, for garnish
Instructions
In a large bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, cumin, oregano, salt, black pepper, and red pepper flakes (if using) until well combined.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.
Preheat your grill or oven to 400°F. If using a grill, oil the grates to prevent sticking.
Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the remaining marinade.
Grill the chicken thighs skin-side down for about 6-8 minutes, then flip and cook for another 6-8 minutes, or until the internal temperature reaches 165°F. If baking, place the thighs skin-side up on a baking sheet and bake for 35-40 minutes.
Let the chicken rest for 5 minutes before serving. Garnish with fresh cilantro.
Notes
For a spicier kick, add diced jalapeños to the marinade.
Serve with a side of rice and black beans for a complete Cuban meal.
