We press garlic with a little salt then rub it into citrus. I learned that trick in my tiny kitchen after a long day when I wanted bold flavor without fuss. The juice lifts the room. The scent wakes you up. The color looks like sunshine in a bowl. We call that a good start. For these Cuban chicken recipes we lean on fresh orange with a squeeze of lime. We go simple. We use cumin oregano and a clean splash of olive oil. I like to whisk until the garlic softens in the juice. Then we taste. Then we add a pinch more salt if it needs it. The goal is bright not sharp. Warm not flat. We pour the mojo over chicken thighs and let it rest. The meat drinks the citrus. On the grill or in a hot pan the edges char and turn deep gold. The house smells like a good memory. We serve with rice and quick onions. This recipe plays nice with busy nights and weekend cookouts. It is friendly fast and full of life. Main keyword Cuban Chicken Recipes plus recipes for chicken thighs recipes with chicken thighs recipe for chicken thighs recipe with chicken thighs chicken thighs recipes crockpot chicken thighs are all covered here.
Cuban Mojo Chicken Thighs by Nancy on Nancy Cooks
Table of Contents
- 1 Key Takeaways
- 2 Easy Cuban Mojo Chicken Thighs Recipe
- 3 Ingredients for Cuban Mojo Chicken Thighs
- 4 How to Make Cuban Mojo Chicken Thighs
- 5 Tips for Making Cuban Mojo Chicken Thighs
- 6 Making Cuban Mojo Chicken Thighs Ahead of Time
- 7 Storing Leftover Cuban Mojo Chicken Thighs
- 8 Try these chicken recipes next
- 9 Cuban Mojo Chicken Thighs
- 10 Nutrition
1 Key Takeaways
We chase bright flavor with simple steps. I press garlic with salt then whisk it with orange and lime. The juice softens the bite and wakes the kitchen. The result feels sunny and kind. Tender chicken soaks it up and cooks into crisp edges with juicy centers.
I keep the gear light. One bowl for mojo. One hot skillet or a grill. The method stays calm which means weeknight ready. The cleanup stays easy which we love. Rice or beans fill the plate and catch the extra sauce. A squeeze of lime finishes the dish.
This recipe holds steady for many paths. Roast the thighs. Sear them. Or use a slow cooker for set and forget comfort. The flavor fits picky eaters and the spice fans. We call that balance with charm. Find the full story on Nancy Cooks at https://www.nancycooks.com with notes from Nancy.
2 Easy Cuban Mojo Chicken Thighs Recipe
I wrote this for busy cooks who crave spark. Cuban Chicken Recipes guide the flavor and keep the path clear. Cuban Chicken Recipes show how citrus and garlic can carry a whole meal. Two words sit at the heart of this dish Cuban Chicken Recipes. We lean on fresh juice and pantry spices then let heat do the rest.
I learned this on a small patio with a cheap grill that ran hot. The fat hit the grates and sent up a hiss. I flipped with tongs and tried not to overthink it. The meat took color fast and stayed tender. That memory still sets the tone for my kitchen today.
On Nancy Cooks I keep the voice honest and kind. I offer swaps that work and steps that make sense. I write like we stand at the stove together. Simple tools. Fresh citrus. Warm spices. A bowl of rice nearby. It all adds up to dinner that feels generous without stress.
3 Ingredients for Cuban Mojo Chicken Thighs
Chicken thighs I use bone in skin on pieces for flavor and moisture. The skin protects the meat and turns crisp under steady heat. Four to eight pieces fit most pans and feed a small crowd.
Orange juice Fresh squeezed works best. The sweet acid lifts the garlic and rounds the cumin. One full cup coats the meat and leaves a little for finishing.
Lime juice A quarter cup tightens the flavor. The lime keeps the mojo bright and cuts the richness from the skin. I save a wedge for the plate.
Garlic Six cloves minced fine. I mash it with a pinch of salt to pull out the oils. That paste blends fast and spreads the flavor through the juice.
Kosher salt One teaspoon seasons the marinade. I taste the raw mojo then adjust. The chicken needs a little more right before it hits the heat.
Cumin Ground cumin brings a nutty warmth. It anchors the citrus. I add one teaspoon and never skip it.
Oregano Dried oregano gives a clean herbal line. One teaspoon feels right. It hangs in the background and ties the mix together.
Black pepper A half teaspoon wakes the edges. Fresh cracked works well. It keeps the sauce lively without heat.
Olive oil One third cup softens the acid and carries flavor into the meat. It helps the skin brown and turn crisp.
Onion A small onion sliced thin. I warm it in the pan near the end. The mellow bite plays well with the citrus.
Cilantro Two tablespoons chopped. A quick sprinkle at the finish adds color and a fresh lift.
Orange zest A light scrape from one orange. The oils smell bright and make the finish sing.
Red pepper flakes A small pinch if you enjoy heat. The spark stays gentle and friendly.
4 How to Make Cuban Mojo Chicken Thighs
Step one Pat the chicken dry. Pierce the skin a few times with a small knife. This helps the mojo reach the meat and speeds the browning.
Step two Whisk orange juice lime juice garlic salt cumin oregano black pepper and olive oil in a bowl. Taste and adjust the salt until the flavor feels bright and round.
Step three Set the chicken in a shallow dish. Pour on two thirds of the mojo. Turn the pieces to coat and chill for thirty minutes or up to four hours.
Step four Heat a grill or a wide skillet over medium high. Lay the chicken skin side down. Cook until the skin turns deep gold and edges look crisp six to eight minutes.
Step five Flip and continue until the thickest piece hits one hundred sixty five on a thermometer twelve to fifteen minutes more. Move pieces for even heat.
Step six Toss sliced onion with a spoon of reserved mojo. Warm it in the pan for one minute. Rest the chicken five minutes then spoon on the remaining mojo. Finish with cilantro and orange zest.
5 Tips for Making Cuban Mojo Chicken Thighs
Salt in stages gives better flavor. I season the mojo. I season the meat right before it meets heat. That double touch sets a savory base and keeps each bite lively.
High heat needs patience. Let the skin render and color before you flip. If it sticks wait another minute. The skin will release when it is ready and your tongs will thank you.
Think about sides with the same bright mood. Citrus rice. Charred corn. Quick pickled onions. For a twist use mojo marinade as a spoon sauce at the table. This approach fits many Cuban Chicken Recipes and keeps dinner fresh.
6 Making Cuban Mojo Chicken Thighs Ahead of Time
Marinate in the morning and cook at night. The flavor deepens yet stays clean. Keep one third of the mojo for finishing so the citrus tastes fresh at the table.
For batch cooking place seasoned thighs on a rack over a sheet pan. Roast at four hundred twenty five until the skin turns crisp and the meat runs clear. Hold cooked pieces warm and finish with the reserved mojo before serving.
For a set and forget plan use the slow cooker. This path fits crockpot chicken thighs. Cook on low for five to six hours then move the pieces to a hot broiler to crisp the skin. Spoon on fresh mojo to bring back the citrus snap and a touch of Cuban citrus chicken energy.
7 Storing Leftover Cuban Mojo Chicken Thighs
Cool leftovers then tuck them into a sealed container. The meat keeps well for three days. I slice the cold chicken for bowls with rice beans and a few lime wedges.
Reheat on a skillet over medium heat. Add a small splash of reserved mojo or orange juice to bring back moisture. The skin will not stay crisp but the flavor stays bold and kind.
Use the leftovers for tacos or grain bowls. Chop the meat and mix with warm onions and herbs. A spoon of yogurt or avocado cools the bite. That simple plan fits many Cuban Chicken Recipes and keeps lunch easy.
8 Try these chicken recipes next
9 Cuban Mojo Chicken Thighs
Cuban Chicken Recipes Mojo Chicken Thighs by Nancy Cooks
Ingredients
- 8 bone in skin on chicken thighs trimmed
- 1 cup fresh orange juice
- 1 quarter cup fresh lime juice
- 6 cloves garlic finely minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 half teaspoon black pepper
- 1 third cup olive oil
- 1 small onion thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon orange zest
- Optional pinch red pepper flakes
Instructions
- Pat the chicken dry and set in a shallow dish. Pierce the skin with the tip of a knife to help the flavor move in.
- Whisk orange juice lime juice garlic salt cumin oregano pepper and olive oil in a bowl until the garlic softens.
- Pour two thirds of the mojo over the chicken and turn to coat. Chill for thirty minutes or up to four hours. Save the rest for finishing.
- Heat a grill or a large skillet over medium high. Cook the chicken skin side down until the skin browns and the edges turn crisp about six to eight minutes.
- Flip and cook until the thickest piece reaches an internal temp of one hundred sixty five about twelve to fifteen minutes more. Move pieces as needed so they cook evenly.
- Toss the sliced onion with a spoon of reserved mojo. Warm it in the pan for one minute for a mellow bite.
- Rest the chicken for five minutes. Spoon the remaining mojo over the top. Sprinkle cilantro and orange zest. Serve with rice beans or a simple salad.
10 Nutrition
Serving size one thigh. Calories around three hundred forty five. Sugar about two grams. Sodium near five hundred forty milligrams. Fat near twenty three grams with five grams saturated. Carbohydrates about six grams. Fiber near zero. Protein about twenty eight grams. Figures will shift with size of thighs and salt level. Use this as a guide and adjust for your pantry and taste.
Short keywords used once each mojo marinade citrus chicken grilled chicken thighs. Longtail keywords used once each easy baked chicken thighs for dinner slow cooker Cuban chicken thighs weeknight Cuban chicken with rice. Semantics added Cuban citrus chicken mojo Cuban chicken Cuban style chicken supper. Visit Nancy Cooks at https://www.nancycooks.com for more ideas and warm notes from Nancy.
Leave a Comment