Name: Cuban Mojo Chicken Thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 8 bone-in, skin-on chicken thighs; 1/3 cup fresh orange juice; 1/4 cup fresh lime juice; 1/4 cup olive oil; 6 cloves garlic, minced; 1 tablespoon fresh oregano, chopped; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh cilantro (optional, for garnish)

If You’ve Never Made Mojo Chicken, You’re In For a Ride

Okay, so here’s the thing: Cuban Mojo Chicken Thighs are basically my answer for “What do we want for dinner?” when I want people to think I’ve put in way more effort than I actually have. I still remember the first time I tried making these—my kitchen smelled like garlic had hired a mariachi band. My cousin called right when the marinade spilled everywhere (still makes me laugh)! But hey, we ate well that night. My kids still talk about the time the lime nearly took out the salt shaker. That’s just how it goes around here.

Why You’ll Love These (and Maybe Sigh in Relief Too)

I make this anytime I’m craving a punch of citrus and a garlic hit that, honestly, sticks around the next day (sorry coworkers). My family goes crazy for them because even if I slightly overcook the thighs—happened twice—the marinade keeps them juicy. The best part? Even my picky one, the “I-only-eat-nuggets” child, cleans her plate (she calls it magic chicken, but hey, whatever works).

Also: I used to get annoyed about mincing garlic (so. many. cloves) but then I got lazy and started smashing them—works fine. You do you!

Here’s What You’ll Need (With My Favorite Shortcuts)

6 bone-in, skin-on chicken thighs (I’ve subbed boneless before when on sale. Works! But you lose some of that crispy magic.)
1/2 cup orange juice (fresh is boss but the not-from-concentrate kind in a carton is totally fine)
1/4 cup lime juice (once used lemons because I ran out, not awful but… lime just pops more)
1/4 cup olive oil (the fancy stuff is nice but, honestly, I use whatever’s on hand)
8 garlic cloves, smashed or minced (sometimes I just use a spoonful of the jarred stuff… please don’t tell my grandmother)
2 teaspoons dried oregano (fresh is good if you’ve got a bush in your garden—you lucky thing)
1 teaspoon ground cumin
1.5 teaspoons kosher salt (or regular table salt in a pinch)
1 teaspoon black pepper
Optional: Chopped cilantro for serving (I know, some people think it tastes like soap—skip if that’s you)

How I Actually Make It (aka The Directions!)

First things first: Dump the orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, and pepper into a big bowl. I whisk it till it looks kind of cloudy—nothing fancy. This part always makes my kitchen smell like a tropical vacation, which is a lovely perk.
Add the chicken thighs. Get in there with your hands (not everyone loves it, but it’s the best way). Make sure each piece is hanging out in the mojo. I usually let it marinate in the fridge for an hour. Sometimes longer, when I remember, and sometimes just 20 minutes if I forgot to plan (still good!).
Preheat your oven to 425°F (220°C). Or, if you’re feeling like cleaning fewer pans, do what I sometimes do and toss them on a sheet pan lined with foil. (Somedays the less scrubbing, the better.)
Arrange the thighs skin side up on your baking vessel. Pour any extra marinade right over top. At this point, if it looks weird or the chicken’s a funny color, don’t freak out. It sorts itself out in the oven, promise.
Roast for about 35–45 minutes, until the skin’s golden and the juices run clear. This is where I usually sneak a taste—careful, it’s hot! If your oven’s like mine and runs a little cold in the back, rotate the pan (or don’t, and just eat the crispier ones yourself…no judgment).
Let ‘em rest 5 minutes. I know, waiting’s hard. Go ahead and tidy the kitchen now (or scroll Instagram—I won’t tell).

Things I Wish I Knew Earlier

That marinade? Double it sometimes, then use leftover marinade (not the stuff with raw chicken in it, obviously) as a drizzle for rice!
If you ever accidentally use lemon juice instead of lime, it’s okay. Just adds a new twist (maybe even pass it off as intentional!).
I once thought longer marinating was always better, but overnight can make the chicken a bit rubbery. A couple hours tops is sweet spot for me.

Weird Tangents: Variations I’ve Tried (Caution!)

Boneless, skinless thighs are fine for weeknights—just lower the cook time by about 10 min. But, honestly, you lose that crispy skin “wow.”
Tried tossing in a splash of white rum once. It didn’t actually taste much different. My oldest kid thought it was “fancy” though!
One time I tried the exact same recipe on tofu… let’s just say it did not convert any meat-eaters.

About the Gear (but Don’t Stress!)

I usually bake these in a big cast iron skillet (worth getting, honestly) because the skin crisps so nicely. But if I didn’t own one, a sheet pan or even one of those old ceramic casserole dishes (from the thrift store, in my case) will work. Seriously, don’t overthink it. (Oh, and if you don’t have a whisk, a fork’s just fine.)

Keeping Leftovers: They Practically Disappear

Technically you can store leftovers in an airtight container in the fridge for up to 3 days. But, truthfully, in my house they seem to evaporate overnight, especially after midnight fridge raids (I blame the teenager). I actually think colder leftovers taste even better—no idea why.

How I Love to Serve These Chicken Thighs

My favorite way? Over a heap of garlicky rice and a side of fried plantains (sometimes store-bought ones, don’t judge). Or just with a big salad if I’m pretending to be healthy. On special nights, I’ll even make Cuban moros y cristianos—a little more work, but worth it. If you want the music to match your mood, check out this chill Cuban kitchen playlist here.

Lessons I Only Learned By Screwing Up

Don’t rush the marinating step. I once thought, “Eh, 5 minutes is fine”—the flavor just didn’t cling like it does with at least 30 min. So give it some time if at all possible.
If you crank the oven temperature thinking it’ll cook faster, you’ll just end up with burnt skin and kinda raw inside. Not fun. Actually, I find it works better if you stick to the ordinary temp.

Real FAQs From Friends (and Social Media Folks):

Can I grill these instead? Sure thing! I do it sometimes in the summer. Just reduce the cooking time—maybe 6–7 min per side, but check with a thermometer so you’re not guessing.
What’s the best kind of orange juice for this? Fresh is top notch, but since I’m usually scrambling with kids underfoot, any “not from concentrate” stuff is perfectly decent. I’m not above using whatever’s open in the fridge honestly.
Does it have to be chicken thighs? Nope! Drumsticks work, and even breasts, but if you use breasts don’t overcook them or they’ll be dry (learned that the hard way, whoops). If I use wings, I halve the marinating time.
Is it supposed to taste super sour? Not really! The orange balances out the lime so it kind of tastes bright but not mouth-puckering. If yours turns out too tart, try a tiny drizzle of honey next time (yep, that works!).
Do you have to use cumin? Not strictly—one time I ran out and left it out; the world didn’t end, but the depth of flavor was missing. Up to you!

And if you want even more Cuban cooking inspiration, I love the folks over at My Colombian Recipes—lots of homey vibes over there.

Give these Cuban Mojo Chicken Thighs a spin sometime, and don’t be afraid to change it up. Cooking’s half kitchen magic, half happy accidents (and, in my house, a little chaos). Feel free to drop me a note if you end up with extra marinade and no chicken—I’ve got ideas for that too!

Cuban Mojo Chicken Thighs: A Real Home Cook’s Guide