Mojo-Glazed Chicken with Mashed Plantains

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

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.

Tender chicken thighs marinated in a tangy garlic-paprika blend, served atop creamy plantain mash for a vibrant Puerto Rican-inspired meal. This Puerto Rican-inspired chicken recipe (gluten-free), ready in about 60 minutes, pairs boneless skinless chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 30 min Cook: 30 min Serves 4 Puerto Rican cuisine 450 cal/serving

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Ingredients

12 oz boneless skinless chicken thighs
3 tbsp olive oil
4 cloves, minced garlic
1 tbsp smoked paprika
2 tbsp lime juice
1 tsp dried oregano
1/4 tsp ground cumin
to taste salt
to taste pepper
4 medium, peeled and sliced plantains
2 tbsp unsalted butter
1/4 cup whole milk
1/4 tsp salt

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Instructions

Step 1: Preheat oven to 375°F. In a small bowl, whisk together 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp smoked paprika, 2 tbsp lime juice, 1 tsp dried oregano, 1/4 tsp ground cumin, and salt and pepper to taste.
Step 2: Place 12 oz boneless skinless chicken thighs in a shallow dish and coat evenly with the marinade. Let marinate for 30 minutes at room temperature.
Step 3: Arrange marinated chicken thighs in a single layer in a baking dish. Bake for 25-30 minutes until the internal temperature reaches 165°F, basting occasionally with pan juices.
Step 4: While chicken bakes, place 4 medium peeled and sliced plantains in a pot with 1/4 tsp salt and enough water to cover. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender. Drain well and return to pot. Add 2 tbsp unsalted butter, 1/4 cup whole milk, and mash until smooth. Season with additional salt if needed.