Smoky Mojo Chicken with Plantain Mash

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Tender chicken thighs seared in a smoky garlic-orange marinade, paired with creamy mashed green plantains for a comforting Puerto Rican-inspired meal. This Puerto Rican-inspired chicken recipe, ready in about 70 minutes, pairs chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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, skin-on chicken thighs
• 1/4 cup olive oil
• 3 cloves, minced garlic
• 2 tbsp, chopped fresh oregano
• 1 tbsp smoked paprika
• 1/2 cup orange juice
• 1/4 cup red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large, peeled and sliced 1/2-inch thick green plantains
• 2 tbsp butter
• 2 cloves, minced garlic

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Instructions

1. Step 1: Whisk together 1/4 cup olive oil, 3 minced garlic cloves, 2 tbsp chopped oregano, 1 tbsp smoked paprika, 1/2 cup orange juice, 1/4 cup red wine vinegar, 1 tsp salt, and 1/2 tsp black pepper in a bowl to form a marinade.
2. Step 2: Place the 1.5 lbs chicken thighs in a resealable bag, pour the marinade over them, and massage to coat evenly. Marinate in the refrigerator for 30 minutes.
3. Step 3: Heat a large ovenproof skillet over medium-high heat. Remove chicken from marinade, shake off excess, and place skin-side down. Sear for 5-6 minutes until golden brown and crispy.
4. Step 4: Flip chicken, transfer skillet to a preheated oven at 375°F, and bake for 25-30 minutes until internal temperature reaches 165°F.
5. Step 5: While chicken bakes, place the 2 sliced green plantains in a pot of salted boiling water, cover, and cook for 15-20 minutes until fork-tender.
6. Step 6: Drain plantains, return to pot, add 2 tbsp butter and 2 minced garlic cloves, and mash until smooth. Season with salt to taste.
7. Step 7: Remove chicken from oven, rest for 5 minutes, then serve with the plantain mash.