Description
Bright, citrusy, and deeply aromatic Cuban mojo chicken thighs marinated with lime, orange, garlic, and spices, perfect for grilling or baking.
Ingredients
- 4 chicken thighs
- 4 cloves garlic, minced
- Juice of 2 limes (about 3–4 tablespoons / 45–60 ml)
- Juice of 1 orange (about 2–3 tablespoons / 30–45 ml)
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 1–2 tablespoons olive oil
- Optional garnishes: chopped cilantro or lime wedges
Instructions
- Make the mojo marinade: In a medium bowl, combine minced garlic, lime juice, orange juice, cumin, oregano, salt, and pepper.
- Add olive oil and mix well until the marinade emulsifies slightly and looks glossy.
- Marinate the chicken: Place chicken thighs in a resealable bag and pour the marinade over them. Seal the bag and ensure chicken is well coated.
- Chill: Refrigerate for at least 1 hour, or overnight for best flavor.
- Preheat grill or oven to medium-high heat. Remove chicken from marinade and discard any leftover marinade.
- Cook the chicken: Grill for about 6–7 minutes per side or bake for 25–30 minutes until fully cooked (internal temperature 165°F / 74°C).
- Serve: Serve hot, garnished with chopped cilantro or lime wedges as desired.
Notes
Let the thighs rest for 3–5 minutes before serving to redistribute juices. If short on time, marinating for at least 30 minutes will add some flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Cuban