Sheet Pan Mojo Citrus Chicken with Puerto Rican Sofrito

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

Juicy chicken thighs marinated in a vibrant mojo citrus blend and roasted with a fragrant Puerto Rican sofrito for a bright and savory meal. This caribbean-inspired chicken ready in about 55 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 380 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: 15 min Cook: 40 min Serves 4 Caribbean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 1/2 cup orange juice, 1/4 cup lime juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper. Whisk thoroughly to create the mojo marinade.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 1 hour or up to 4 hours for deeper flavor.
  3. Step 3: Preheat oven to 425°F. Meanwhile, prepare the sofrito by mixing 1 finely chopped medium onion, 1 finely chopped medium green bell pepper, and 1/4 cup chopped cilantro in a small bowl.
  4. Step 4: Place the marinated chicken thighs on a rimmed sheet pan, skin side up. Scatter the sofrito evenly around and on top of the chicken pieces.
  5. Step 5: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and juices run clear when pierced, and the sofrito is fragrant and slightly caramelized.
  6. Step 6: Remove from oven and let rest 5 minutes before serving to allow juices to redistribute.

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Frequently asked questions

How long does Sheet Pan Mojo Citrus Chicken with Puerto Rican Sofrito take to make?

Total time is about 55 minutes (15 min prep + 40 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 Sheet Pan Mojo Citrus Chicken with Puerto Rican Sofrito?

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 Sheet Pan Mojo Citrus Chicken with Puerto Rican Sofrito?

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 Sheet Pan Mojo Citrus Chicken with Puerto Rican Sofrito 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 Sheet Pan Mojo Citrus Chicken with Puerto Rican Sofrito?

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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