Description
Cuban Mojo Chicken Thighs feature tender boneless skinless chicken thighs marinated in a vibrant citrus and spice mojo sauce, then baked to juicy perfection with a caramelized, crispy finish under the broiler. This flavorful and easy-to-make dish pairs wonderfully with traditional Cuban sides like rice, black beans, and fried plantains.
Ingredients
Chicken
- 3 lbs boneless skinless chicken thighs
Mojo Marinade
- 1/2 cup orange juice
- 1 teaspoon lime zest or lemon zest
- 2 tablespoons 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 teaspoon onion powder
- 1/2 teaspoon ground ginger (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Prepare the Mojo Marinade: Add orange juice, lime zest, lime juice, avocado oil, pure maple syrup, minced garlic, onion powder, ground ginger, ground cumin, and sea salt into a small blender or food processor. Blend until all ingredients are thoroughly combined, forming a smooth marinade.
- Marinate the Chicken: Place the raw boneless skinless chicken thighs into a large zip lock bag. Pour in all the mojo marinade, seal the bag tightly, and massage gently so the marinade evenly coats all chicken pieces. Refrigerate for at least 1 hour to allow flavors to infuse, or up to 24 hours for deeper flavor.
- Preheat the Oven: When ready to cook, preheat your oven to 425 degrees Fahrenheit (220°C) to ensure a hot environment that will cook chicken quickly and help caramelize the marinade.
- Arrange Chicken in Baking Dish: Transfer the marinated chicken thighs along with all the marinade into a large casserole or baking dish. Arrange the thighs in a single layer without overlapping to ensure even cooking.
- Bake the Chicken: Place the baking dish on the center oven rack and bake for 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Check doneness with a meat thermometer inserted into the thickest part of the largest thigh.
- Baste and Broil for Crispy Finish: Spoon the juices from the baking dish over the chicken thighs to baste them. Set the oven to the high broil setting and broil the chicken for 5 to 8 minutes until the chicken turns golden brown and crispy on top. Note that chicken thighs often reach better texture and flavor when cooked to a higher internal temperature, near 200°F.
- Rest the Chicken: Remove the chicken from the oven and let it rest for at least 10 minutes. Resting allows juices to redistribute, keeping meat moist and flavorful.
- Serve: Serve Cuban Mojo Chicken Thighs with your choice of side dishes such as steamed rice, black beans, slices of avocado, fresh tomatoes, and fried plantains for an authentic Cuban meal experience.
Notes
- Marinating the chicken overnight enhances the depth of flavor but a minimum of 1 hour still imparts great taste.
- Use a meat thermometer for best results to avoid overcooking or undercooking the chicken.
- You can substitute lime juice with lemon juice if preferred.
- For skin-on chicken thighs or chicken breasts, adjust baking time accordingly (chicken breasts bake well at 350°F for 20-30 minutes).
- Broiling caramelizes the marinade but watch closely to prevent burning.
- Allowing the chicken to rest before serving enhances juiciness.
- Prep Time: 1 hour 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cuban
