These Cuban Mojo Chicken Thighs capture the bright, zesty magic of garlic, citrus, and herbs in a simple marinade. The mojo infuses bone-in thighs with tangy flavor balanced by oregano and cumin. It’s a sunny, versatile recipe perfect for grilling or baking.
Love Cuban Mojo Chicken Thighs? So do we! If you're into Chicken Thigh Recipes or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Cuban Mojo Chicken Thighs
- Bursting with flavor: Fresh citrus and garlic create a tangy, aromatic marinade.
- Incredibly juicy: Bone-in, skin-on thighs stay tender and moist.
- Versatile & forgiving: Grill for smoky char or bake for hands-off ease.
- Better next day: Flavors meld overnight for fantastic leftovers.
Ingredients & Tools
- 8 bone-in, skin-on chicken thighs
- 1/2 cup fresh orange juice
- 1/3 cup fresh lime juice
- 8 garlic cloves, minced
- 1/4 cup fresh oregano leaves, chopped
- 1 tsp ground cumin
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium onion, thinly sliced
Tools: mixing bowl, whisk, baking dish or large zip-top bag, instant-read thermometer
Notes: Don’t skip the fresh citrus—bottled juice lacks bright acidity. Fresh oregano gives the mojo its authentic, herbaceous backbone.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 29 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes (plus marinating)
Before You Start: Tips & Ingredient Notes
- Don’t rush the marinade. I know, I know—waiting is the hardest part. But giving the chicken at least 4 hours (or ideally overnight) to soak up the mojo makes a dramatic difference in flavor penetration.
- Use bone-in, skin-on thighs for the best results. The bones add flavor and help the meat cook evenly, while the skin gets wonderfully crispy and protects the meat from drying out.
- Fresh citrus is non-negotiable. Seriously, the bottled stuff tastes flat and cooked. Squeezing your own oranges and limes gives the mojo its vibrant, sunny character.
- Mince the garlic finely. You want it to almost melt into the marinade rather than leaving large chunks that might burn during cooking.
- Let the chicken come to room temperature before cooking. About 20-30 minutes out of the fridge helps the thighs cook more evenly, preventing that dreaded raw-inside, burnt-outside scenario.
How to Make Cuban Mojo Chicken Thighs
Step 1: First, make your mojo marinade. In a medium bowl, whisk together the fresh orange juice, lime juice, minced garlic, chopped oregano, cumin, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously—this helps emulsify the marinade just enough so it clings beautifully to the chicken. You’ll notice the color change from cloudy to slightly creamy as the oil incorporates. Give it a quick taste—it should be powerfully tangy and garlicky right now, which is exactly what you want.
Step 2: Prepare the chicken thighs by patting them completely dry with paper towels. This is crucial for getting that crispy skin later. Place the thighs in a large baking dish or zip-top bag along with the sliced onion. Pour the mojo marinade over everything, making sure each piece is thoroughly coated. Massage the marinade into the chicken, getting under the skin where possible. Cover or seal and refrigerate for at least 4 hours, though overnight is truly ideal. Flip the bag or stir the chicken halfway through if you remember.
Step 3: When you’re ready to cook, preheat your oven to 425°F (220°C). Remove the chicken from the refrigerator about 30 minutes before cooking to take the chill off. Arrange the thighs skin-side up in a single layer in your baking dish, along with the onions and about half of the marinade. Reserve the other half for basting later. The onions will caramelize underneath, adding wonderful sweetness to balance the tangy mojo.
Step 4: Bake for 30-35 minutes, basting with the reserved marinade about halfway through. After the first 15 minutes, you’ll notice the skin starting to turn golden and the aroma filling your kitchen. In the last 10 minutes, switch your oven to broil to really crisp up that skin—but watch it closely! The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is deep golden brown with some crispy edges.
Step 5: Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat rather than running out onto your plate. While it rests, you can spoon some of the pan juices and softened onions over the top. The chicken should be tender enough to nearly fall off the bone, with the mojo flavor penetrating right through to the center.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken (without crispy skin) for up to 3 months.
- Reviving: Reheat in a 375°F oven to restore crispiness; avoid microwaving.
Serving Suggestions
Complementary Dishes
- Black beans and rice — The classic pairing that soaks up the delicious mojo juices perfectly.
- Fried sweet plantains — Their caramelized sweetness provides a wonderful contrast to the tangy, garlicky chicken.
- Avocado salad with lime vinaigrette — Creamy avocado and crisp lettuce help balance the rich, flavorful chicken.
Drinks
- Classic Mojito — The mint and lime echo the flavors in the chicken while cutting through the richness.
- Light-bodied red wine like Pinot Noir — It has enough acidity to stand up to the citrus without overpowering the dish.
- Ice-cold Mexican lager — Nothing beats the crisp, clean refreshment of a cold beer with this flavorful chicken.
Something Sweet
- Tres leches cake — The rich, moist sponge cake provides a lovely sweet finish after the zesty main course.
- Coconut flan — Creamy, caramel-kissed custard that’s light enough to enjoy after a satisfying meal.
- Mango sorbet — Bright, fruity, and refreshing—it cleanses the palate while satisfying your sweet tooth.
Top Mistakes to Avoid
- Mistake: Not marinating long enough. The acidity in the citrus needs time to work its way into the chicken. Less than 4 hours and you’ll miss out on that deep, permeating flavor.
- Mistake: Using boneless, skinless chicken breasts. They simply can’t stand up to the intense marinade and will likely turn out dry and tough. The fat in thighs is your friend here.
- Mistake: Pouring all the marinade over before baking. Reserve some for basting partway through cooking—this gives you multiple layers of flavor and helps keep the chicken moist.
- Mistake: Skipping the broil step. That final blast of high heat is what gives you that beautifully crispy, caramelized skin that makes this dish truly special.
Expert Tips
- Tip: Make extra marinade and freeze it. The mojo base freezes beautifully for up to 3 months. Just thaw and use for your next batch—
Cuban Mojo Chicken Thighs
Make juicy, flavorful Cuban Mojo Chicken Thighs with this easy recipe. Perfect for grilling or baking! Get the authentic marinade and cooking tips now.
Ingredients
For the marinade:
-
1/2 cup fresh orange juice
-
1/3 cup fresh lime juice
-
8 cloves garlic (minced)
-
1/4 cup fresh oregano leaves (chopped)
-
1 tsp ground cumin
-
1/2 cup olive oil
-
1 tsp salt
-
1/2 tsp black pepper
For the chicken:
-
8 bone-in, skin-on chicken thighs
-
1 medium onion (thinly sliced)
Instructions
-
First, make your mojo marinade. In a medium bowl, whisk together the fresh orange juice, lime juice, minced garlic, chopped oregano, cumin, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously—this helps emulsify the marinade just enough so it clings beautifully to the chicken. You’ll notice the color change from cloudy to slightly creamy as the oil incorporates. Give it a quick taste—it should be powerfully tangy and garlicky right now, which is exactly what you want.01
-
Prepare the chicken thighs by patting them completely dry with paper towels. This is crucial for getting that crispy skin later. Place the thighs in a large baking dish or zip-top bag along with the sliced onion. Pour the mojo marinade over everything, making sure each piece is thoroughly coated. Massage the marinade into the chicken, getting under the skin where possible. Cover or seal and refrigerate for at least 4 hours, though overnight is truly ideal. Flip the bag or stir the chicken halfway through if you remember.02
-
When you’re ready to cook, preheat your oven to 425°F (220°C). Remove the chicken from the refrigerator about 30 minutes before cooking to take the chill off. Arrange the thighs skin-side up in a single layer in your baking dish, along with the onions and about half of the marinade. Reserve the other half for basting later. The onions will caramelize underneath, adding wonderful sweetness to balance the tangy mojo.03
-
Bake for 30-35 minutes, basting with the reserved marinade about halfway through. After the first 15 minutes, you’ll notice the skin starting to turn golden and the aroma filling your kitchen. In the last 10 minutes, switch your oven to broil to really crisp up that skin—but watch it closely! The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is deep golden brown with some crispy edges.04
-
Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat rather than running out onto your plate. While it rests, you can spoon some of the pan juices and softened onions over the top. The chicken should be tender enough to nearly fall off the bone, with the mojo flavor penetrating right through to the center.05
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