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Cuban Mojo Chicken Thighs Recipe

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4.1 from 12 reviews

This Cuban Mojo Chicken Thighs recipe features tender, juicy boneless skinless chicken thighs marinated in a vibrant citrus and garlic mojo sauce. The chicken is baked to perfection and finished with a broil for a caramelized, crispy glaze, making it a flavorful and easy dish perfect for a family dinner or gathering. The marinade combines orange juice, lime zest, fresh lime juice, avocado oil, garlic, and warm spices for an authentic Cuban flavor profile.

Ingredients

Chicken

  • 3 lbs boneless skinless chicken thighs

Mojo Marinade

  • 1/2 cup orange juice
  • 1 teaspoon lime zest or lemon zest
  • 2 Tbsp fresh lime juice or lemon juice
  • 1/4 cup avocado oil or olive oil
  • 2 teaspoons pure maple syrup
  • 2 cloves garlic (minced)
  • 1/2 tsp onion powder
  • 1/2 tsp ground ginger (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt (to taste)
  • 1/4 tsp black pepper

Instructions

  1. Prepare the mojo marinade: Add the orange juice, lime zest, fresh lime juice, avocado oil, pure maple syrup, minced garlic, onion powder, ground ginger, ground cumin, and sea salt to a small blender or food processor. Blend until all ingredients are thoroughly combined into a smooth marinade.
  2. Marinate the chicken: Place the boneless skinless chicken thighs into a large zip lock bag. Pour the prepared mojo marinade over the chicken, seal the bag tightly, and massage it to ensure all pieces are evenly coated. Refrigerate for at least 1 hour, or up to 24 hours for maximum flavor infusion.
  3. Preheat your oven: When ready to cook, preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for baking.
  4. Arrange chicken for baking: Transfer the marinated chicken and all marinade into a large casserole or baking dish. Arrange the chicken in a single layer, allowing them to touch but not overlap, ensuring even cooking.
  5. Bake the chicken: Place the baking dish on the center rack of the oven and bake for 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit, measured by a meat thermometer inserted into the thickest part of the largest thigh.
  6. Baste and broil for glaze: Spoon the cooking juices over the chicken pieces to baste them. Then switch your oven to the high broil setting and broil the chicken for 5 to 8 minutes until golden brown and crispy. Aim for an internal temperature closer to 200 degrees Fahrenheit for thighs to achieve best texture.
  7. Rest the chicken: Remove the chicken from the oven and let it rest for at least 10 minutes to allow the juices to redistribute, ensuring juicy and tender meat.
  8. Serve: Serve the Cuban Mojo Chicken Thighs with your choice of sides such as steamed rice, black beans, fresh avocado, tomatoes, and fried plantains for a complete Cuban-inspired meal.

Notes

  • Marinate the chicken for at least 1 hour, but longer (up to 24 hours) will enhance the flavor.
  • You can substitute lime zest and juice with lemon zest and juice if preferred.
  • If using skin-on thighs or chicken breasts, adjust bake and broil times accordingly.
  • For best texture, aim for internal temperatures of about 200°F for thighs, and 165°F for chicken breasts.
  • Allowing the chicken to rest before serving helps retain juiciness.

Find it online: https://marthatasty.com/cuban-mojo-chicken-thighs-recipe/