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Zesty Cuban Mojo Chicken Thighs for a Flavorful Feast

Delicious gluten-free Cuban Mojo Chicken Thighs burst with citrus flavors for a memorable dining experience.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Total Time 2 hours 55 minutes
Servings: 4 thighs
Course: Chicken
Cuisine: Cuban
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Boneless thighs can be used for quicker cooking.
For the Marinade
  • 1 cup fresh orange juice Essential for authentic flavor.
  • 1/2 cup lime juice Lemon juice can be substituted.
  • 6 cloves garlic, minced Adjust based on taste.
  • 1 tablespoon fresh oregano, chopped Fresh preferred for the best taste.
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika Regular paprika works as an alternative.
  • 1/2 teaspoon black pepper Adjust to preference.
  • 1/2 teaspoon salt Essential for flavor.
  • 1 teaspoon red pepper flakes Optional for heat.
  • 1/2 cup olive oil Any neutral oil will do.
  • to taste fresh cilantro For garnish.

Equipment

  • mixing bowl
  • baking sheet
  • Grill or oven

Method
 

Preparation Steps
  1. Prepare the marinade by whisking together the orange juice, lime juice, garlic, oregano, cumin, paprika, black pepper, salt, and red pepper flakes until combined.
  2. Marinate the chicken thighs in the mixture for at least 2 hours, preferably overnight.
  3. Preheat your oven to 425°F (220°C) or prepare a grill over medium-high heat.
  4. For roasting, place the marinated chicken thighs skin-side up on a lined baking sheet and drizzle olive oil over each piece.
  5. Roast the chicken for 35-40 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C).
  6. Let the chicken rest for 5-10 minutes before serving.
  7. Garnish with freshly chopped cilantro and serve with lime wedges.

Notes

For a flavorful side, consider serving with cilantro lime rice. Marinate for at least 2 hours for best results.