Citrus-Marinated Chicken with Mojo Verde

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender chicken thighs marinated in a vibrant citrus and garlic blend, grilled and served with a bright and herbaceous Cuban-style mojo verde sauce. This Caribbean-inspired chicken recipe, ready in about 27 minutes, pairs boneless skinless chicken thighs, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces, about 1.5 lbs boneless skinless chicken thighs
• 1/2 cup, fresh squeezed orange juice
• 1/4 cup, fresh squeezed lime juice
• 4, minced garlic cloves
• 1 tsp ground cumin
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup, packed fresh cilantro
• 1/2 cup, packed fresh parsley
• 2, chopped green onion
• 2 tbsp red wine vinegar
• 1 small, seeded and chopped jalapeño
• 1/3 cup extra virgin olive oil

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a medium bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 4 minced garlic cloves, 1 tsp ground cumin, 2 tbsp olive oil, 1 1/2 tsp salt, and 1/2 tsp black pepper. Add 6 boneless skinless chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 4 hours.
2. Step 2: Meanwhile, prepare mojo verde by combining 1 cup packed fresh cilantro, 1/2 cup packed fresh parsley, 2 chopped green onions, 1 small chopped jalapeño (seeded), 2 tbsp red wine vinegar, and 1/3 cup extra virgin olive oil in a food processor. Pulse until smooth but still slightly textured.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off, and grill for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
4. Step 4: Serve grilled chicken thighs drizzled generously with mojo verde sauce alongside rice or grilled vegetables.