Ingredients
- Bone-in, skin-on chicken thighs: 6
- Fresh orange juice: 1 cup
- Fresh lime juice: 1/2 cup
- Olive oil: 1/4 cup
- Garlic, minced: 6 cloves
- Dried oregano: 1 tablespoon
- Cumin: 1 teaspoon
- Salt: 1 1/2 teaspoons
- Black pepper: 1 teaspoon
Instructions
- Step 1: In a large bowl or ziplock bag, combine orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, and pepper. This is your mojo marinade.
- Step 2: Add the chicken thighs to the marinade, ensuring they are well coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight, turning occasionally.
- Step 3: Preheat oven to 400°F (200°C). Arrange the marinated chicken thighs in a single layer in a baking dish.
- Step 4: Bake for 45-50 minutes, or until the chicken is cooked through and the skin is crispy and golden brown. The internal temperature should reach 165°F (74°C).
- Step 5: Let the chicken rest for 5-10 minutes before serving. Spoon some of the pan juices over the chicken before serving for extra flavor.
Notes
- Store leftover Mojo Chicken Thighs in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a 350°F (175°C) oven until warmed through to preserve the skin's crispness.
- Serve these flavorful thighs with classic Cuban sides like rice, black beans, and fried plantains for a complete meal.
- Don't skimp on the marinade time – an overnight soak allows the citrus and spices to deeply penetrate the chicken, resulting in maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American