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Flavorful Cuban Mojo Marinated Grilled Chicken Thighs

Cuban Mojo Marinated Grilled Chicken Thighs - featured image
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Juicy, tangy, and smoky grilled chicken thighs marinated in a vibrant Cuban mojo sauce made with fresh citrus, garlic, and herbs. Perfect for summer BBQs and quick weeknight dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds or 1.4 kg)
  • 1/2 cup (120 ml) fresh orange juice
  • 1/4 cup (60 ml) fresh lime juice
  • 4 large garlic cloves, minced
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon toasted and ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 bay leaf (optional)
  • Fresh cilantro, chopped, for garnish (optional)

Instructions

  1. Prepare the marinade: In a medium bowl, combine orange juice, lime juice, olive oil, minced garlic, dried oregano, ground cumin, kosher salt, black pepper, and bay leaf if using. Whisk until well blended (about 5 minutes).
  2. Trim and score the chicken thighs: Pat dry with paper towels and lightly score the skin with shallow cuts about 1/4 inch deep to help marinade penetration (about 5 minutes).
  3. Marinate the chicken: Place chicken thighs in a shallow dish or resealable plastic bag. Pour marinade over chicken, ensuring all pieces are coated. Cover or seal and refrigerate for at least 2 hours, ideally 4 to 6 hours or overnight.
  4. Preheat the grill: Light grill to medium-high heat (around 400°F). If using charcoal, wait until coals are covered in white ash. Lightly oil grill grates to prevent sticking (about 10 minutes).
  5. Grill the chicken: Remove chicken from marinade, letting excess drip off. Place skin-side down on grill. Grill 6–7 minutes per side until skin is crispy and internal temperature reaches 165°F. Total grilling time about 12-15 minutes. Watch for flare-ups and move to indirect heat if needed.
  6. Rest and serve: Transfer chicken to a plate and let rest for 5 minutes to redistribute juices. Garnish with chopped cilantro if desired before serving.

Notes

If short on time, marinate at least 30 minutes for some flavor, but 2+ hours is best. Avoid piercing skin while grilling to keep juices locked in. For no grill, bake at 425°F for 25-30 minutes and broil 2-3 minutes to crisp skin. Watch grill heat to avoid burning marinade sugars.

Nutrition

Keywords: Cuban mojo chicken, grilled chicken thighs, summer BBQ recipe, mojo marinade, citrus grilled chicken, easy grilled chicken, Cuban cuisine

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