These Cuban Mojo Chicken Thighs might be my favorite thing to come out of my kitchen this month. I am straight up obsessed and don’t be shocked if the Mojo marinade starts showing up on other recipes in the near future.
Pro Tip - The recipes for these posts do not call for the Mojo marinade, but it would pair perfectly with: Stove Top Beans, Crispy Rice, and my Chicken Burrito Bowl
Table of Contents
Why I Love This Recipe
A traditional Mojo sauce can include any number of seasonings and aromatics, but it’s largely based on Orange Juice! Today we’re spicing it up with tons of garlic, some shallot, cumin, oregano, and some salt and pepper. The result is a perfectly balanced marinade that infuses flavor into the chicken thighs and also gets reduced as a drizzling sauce.
The orange juice is the perfect base to this recipe and if you happen to have any leftovers, you know there’s a plentiful selection of WGC recipes you can use to use up the rest of the carton!
Ingredients & Substitutions
- Garlic Cloves
- Shallot
- Kosher Salt
- Lime Zest
- Ground Cumin
- Dried Oregano
- Freshly Ground Black Pepper
- Orange Juice
- Freshly Squeezed Lime Juice
- Extra Virgin Olive Oil
*For the full list of ingredients and instructions please see recipe card below
How to Make Cuban Mojo Chicken Thighs
Step 1: In a high-powered blender, combine all the marinade ingredients and blend until smooth. Pour â…“ cup of marinade into a small bowl and reserve it for the dipping sauce.
Step 2: Toss the chicken with the remaining 2 teaspoons of kosher salt and add the remaining marinade. Marinate in the fridge for at least an hour and up to a day.
Step 3: Transfer the reserved sauce to a non-stick skillet and reduce over medium high heat for 3-5 minutes until thickened. Drizzle over the grilled chicken and serve.
Step 4: Prepare a grill for medium high heat, and lightly oil the grill grates. Place the chicken on the grates. Let the chicken char for 30-60 seconds and then immediately decrease the heat to medium low. Grill the chicken for approximately 10-15 minutes (or until the internal temperature reaches at least 165°F for thighs and 150°F to 155°F for breasts), turning every 5-7 minutes.
Tips & Tricks
Most Mojo Chicken recipes don't have a dipping sauce - but because this marinade is so freaking delish, make sure to reserve some and then reduce it down over medium high heat so you can drizzle it on top!
Also - this is such a versatile recipe that you can add it to burrito bowls, rice bowls etc. It's one of my go-to ways to make chicken!
FAQs
What is the best method for cooking chicken thighs?
I love chicken thighs over HOT heat like a grill or a cast iron skillet!
Are chicken thighs better boneless or bone-in?
Boneless and Skinless are EASIER. Bone in lend for more flavor. But in a recipe like this, with the marinade and the sauce, you can do boneless and not risk boring chicken.
How long should I cook chicken thighs on the grill?
Chicken thighs cook a bit longer than breasts, so these will grill for 5-7 minutes on each side.
More Awesome Chicken Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Cuban Mojo Chicken
Equipment
- Glass Measuring Pitcher
Ingredients
Mojo Marinade
- 6 cloves garlic peeled
- 1 medium shallot roughly chopped
- 1 teaspoon kosher salt
- 1 lime zested (approx. 2 teaspoons grated lime zest)
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ½ cup Orange Juice
- â…“ cup freshly squeezed lime juice
- â…“ cup extra virgin olive oil
- 3 pounds boneless, skinless chicken thighs
Instructions
- In a high-powered blender, combine all the marinade ingredients and blend until smooth. Pour â…“ cup of marinade into a small bowl and reserve it for the dipping sauce.
- Add the chicken to the remaining marinade. Marinate in the fridge for at least an hour and up to a day.
- Prepare a grill for medium high heat, and lightly oil the grill grates. Place the chicken on the grates. Let the chicken char for 30-60 seconds and then immediately decrease the heat to medium low. Grill the chicken for approximately 10-15 minutes (or until the internal temperature reaches at least 165°F for thighs and 150°F to 155°F for breasts), turning every 5-7 minutes.
- Transfer the reserved sauce to a non-stick skillet and reduce over medium high heat for 3-5 minutes until thickened. Drizzle over the grilled chicken and serve.
Crowd pleaser!!
I keep coming back to this recipe! It's perfect for busy weeknights with rice and a pot of beans. I love that I can prep the marinade in advance and it makes for the most incredible leftovers.
this is my 3rd plus time I made this recipe, and everyone loves it! Most of my dishes I made is your recipes. You are a 5 star chef. thank you Gaby.
Made this chicken for dinner last night. Wow was it good, and the sauce... mmmmmm. This will be go to recipe for sure.