Citrus-Marinated Cuban Mojo Chicken Thighs

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chicken thighs marinated in a zesty citrus mojo sauce and pan-seared until golden brown with a caramelized crust. This Latin American-inspired chicken recipe, ready in about 35 minutes, pairs Bone-in 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 280 calories and feeds 6, 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.

Prep: 15 min Cook: 20 min Serves 6 Latin American cuisine 280 cal/serving

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Ingredients

6 pieces, skin on Bone-in chicken thighs
1/2 cup, fresh squeezed Orange juice
1/4 cup, fresh squeezed Lime juice
4 cloves, minced Garlic cloves
3 tbsp Olive oil
1 tsp Ground cumin
1 tsp Dried oregano
1 1/2 tsp Salt
1 tsp Black pepper
2 tbsp, chopped Fresh cilantro

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Instructions

Step 1: In a large bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper to create the mojo marinade.
Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Step 3: Heat a large skillet over medium-high heat. Remove the chicken thighs from the marinade, reserving the marinade, and place skin-side down in the hot skillet. Cook for 6-7 minutes until the skin is golden brown and crispy.
Step 4: Flip the chicken, pour 1/4 cup of the reserved marinade into the skillet, reduce heat to medium, and cook for another 8-10 minutes, basting occasionally, until the chicken reaches an internal temperature of 165°F.
Step 5: Remove from heat, sprinkle with 2 tbsp chopped fresh cilantro, and serve warm.