Grilled Mofongo-Stuffed Chicken Thighs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken thighs stuffed with classic Puerto Rican mofongo made from mashed plantains, garlic, and pork cracklings. This caribbean-inspired chicken ready in about 45 minutes pairs boneless skinless chicken thighs, green plantains, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 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.

★ 4.3 (10 ratings) Prep: 25 min Cook: 20 min Serves 6 Caribbean cuisine 470 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a pot of salted water to a boil and add 3 medium chopped green plantains. Cook for 15 minutes until very soft, then drain.
  2. Step 2: In a bowl, mash the plantains with 5 minced garlic cloves, 1/2 cup crushed pork cracklings, 2 tbsp butter, and 1/2 cup chicken broth until a chunky, moist consistency is achieved. Season with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Carefully butterfly 6 boneless skinless chicken thighs by slicing horizontally without cutting all the way through, then stuff each with about 1/3 cup of the mofongo mixture. Secure with toothpicks.
  4. Step 4: Brush the stuffed chicken thighs with 3 tbsp olive oil and season with additional salt and pepper.
  5. Step 5: Preheat a grill to medium-high heat (about 400°F). Grill the chicken thighs for 6-7 minutes per side, turning carefully, until the internal temperature reaches 165°F and the exterior is nicely charred.
  6. Step 6: Remove from grill and squeeze 2 tbsp fresh lime juice over the chicken before serving.

Frequently asked questions

How long does Grilled Mofongo-Stuffed Chicken Thighs take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Mofongo-Stuffed Chicken Thighs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green plantains from drying out.

Can I substitute ingredients in Grilled Mofongo-Stuffed Chicken Thighs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Mofongo-Stuffed Chicken Thighs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Mofongo-Stuffed Chicken Thighs?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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