Slow-Roasted Chicken Pernil with Citrus Mojo

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

Juicy chicken thighs marinated in a bright citrus-garlic sauce, slow-roasted until tender and served with a zesty citrus glaze. This puerto rican-inspired mexican ready in about 110 minutes pairs chicken thighs, lime juice, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 25 min Cook: 85 min Serves 4 Puerto Rican cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk together 1/4 cup lime juice, 1/4 cup orange juice, 3 minced garlic cloves, 1/4 cup olive oil, and 1 tsp dried oregano in a bowl to create the mojo.
  2. Step 2: Place 4 bone-in, skin-on chicken thighs in a dish and coat evenly with the mojo mixture. Cover and refrigerate for 2 hours.
  3. Step 3: Preheat oven to 325°F. Place marinated chicken in a roasting pan and pour 1/2 cup chicken broth around the chicken. Cover with foil and roast for 1 hour and 15 minutes.
  4. Step 4: While chicken roasts, combine 1/2 cup white rice, 1/4 cup diced bell peppers, 1/4 cup diced onions, and 1/2 cup cooked black beans in a pot. Add 1 cup water and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Step 5: Remove foil from chicken and roast uncovered for 10 minutes to crisp the skin.
  6. Step 6: Serve the chicken with the rice and black bean mixture, drizzling any pan juices over the top.

Frequently asked questions

How long does Slow-Roasted Chicken Pernil with Citrus Mojo take to make?

Total time is about 110 minutes (25 min prep + 85 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 Slow-Roasted Chicken Pernil with Citrus Mojo?

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 chicken thighs from drying out.

Can I substitute ingredients in Slow-Roasted Chicken Pernil with Citrus Mojo?

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 Slow-Roasted Chicken Pernil with Citrus Mojo 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 Slow-Roasted Chicken Pernil with Citrus Mojo?

Puerto Rican mexican 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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