Description
Enjoy the vibrant flavors of Cuba with these juicy chicken thighs marinated in a zesty garlic-citrus mojo. Perfect for weeknight dinners, casual gatherings, or any time you want a quick, flavorful meal. Tender, juicy, and packed with bright, bold flavors, this dish is sure to become a favorite.
Ingredients
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6 bone-in, skin-on chicken thighs
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6 garlic cloves, minced
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1/2 cup fresh orange juice
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1/4 cup fresh lime juice
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1/4 cup olive oil
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2 teaspoons ground cumin
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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1/2 teaspoon salt, or to taste
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1/2 teaspoon black pepper, or to taste
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1 small bunch fresh cilantro, chopped (for garnish)
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Optional: lime wedges for serving
Instructions
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In a medium bowl, combine garlic, orange juice, lime juice, olive oil, cumin, smoked paprika, oregano, salt, and black pepper. Whisk until fully blended.
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Place chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal and refrigerate for at least 30 minutes, ideally 2–4 hours.
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Preheat oven to 400°F (200°C) or grill to medium-high heat. Line a baking sheet with foil or parchment paper if using the oven.
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Remove chicken from the marinade, letting excess drip off. Reserve marinade for basting. Arrange chicken skin-side up.
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Roast for 35–40 minutes in the oven or grill for 20–25 minutes per side until internal temperature reaches 165°F (74°C). Baste with reserved marinade occasionally.
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Let chicken rest for 5–10 minutes. Sprinkle with chopped cilantro and serve with lime wedges.
Notes
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For extra flavor, marinate overnight.
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Bone-in, skin-on thighs stay juicier than boneless, skinless.
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Serve with Cuban rice and beans, roasted vegetables, salad, or plantains.
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To crisp skin, broil for 2–3 minutes at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes