Sheet Pan Mojo Citrus Chicken with Puerto Rican Sofrito
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.
Ingredients
- 6 pieces bone-in chicken thighs
- 1/2 cup orange juice
- 1/4 cup lime juice
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 1/4 cup cilantro, chopped
- 1 tsp oregano, dried
- 1/2 tsp ground cumin
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove from oven and let rest 5 minutes before serving to allow juices to redistribute.
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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