Mojo-Marinated Chicken Thighs with Fried Plantains

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

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 ready in about 75 minutes pairs Bone-in chicken thighs, minced 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.

Prep: 30 min Cook: 45 min Serves 4 Puerto Rican cuisine 550 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Mojo-Marinated Chicken Thighs with Fried Plantains take to make?

Total time is about 75 minutes (30 min prep + 45 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 Mojo-Marinated Chicken Thighs with Fried Plantains?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Mojo-Marinated Chicken Thighs with Fried Plantains?

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 Mojo-Marinated Chicken Thighs with Fried Plantains for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mojo-Marinated Chicken Thighs with Fried Plantains?

Puerto Rican 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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