Mojo-Marinated Chicken Thighs with Fried Plantains

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Tender chicken thighs infused with garlic, citrus, and oregano, served with crispy plantains for a classic Puerto Rican flavor profile. This Puerto Rican-inspired chicken recipe, ready in about 75 minutes, pairs Bone-in chicken thighs, Garlic cloves, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 1.5 lbs Bone-in chicken thighs
• 4, minced Garlic cloves
• 3 tbsp Olive oil
• 2 tbsp Lime juice
• 1 tsp Dried oregano
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 2 medium Ripe plantains
• 2 tbsp Additional olive oil

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Instructions

1. Step 1: In a small bowl, whisk together 4 minced garlic cloves, 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper to form a smooth marinade. Place 1.5 lbs bone-in chicken thighs in a shallow dish, pour the marinade over them, and rub to coat all sides evenly. Cover and refrigerate for 30 minutes to 2 hours.
2. Step 2: Slice 2 medium ripe plantains into 1/2-inch thick rounds. Heat 2 tbsp additional olive oil in a large skillet over medium-high heat until shimmering. Add the plantain slices in a single layer, season with a pinch of salt, and cook for 3-4 minutes per side until deeply golden and crisp, flipping once. Transfer to a paper-towel lined plate to drain.
3. Step 3: Return the skillet to medium heat, add the marinated chicken thighs skin-side down, and cook for 12-15 minutes without moving until the skin is golden brown and crispy. Flip and cook for 8-10 more minutes until the internal temperature reaches 165°F and the skin is crackling. Rest for 5 minutes before serving with the fried plantains.