Smoky Mojo Chicken with Plantain Mash

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

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 ready in about 70 minutes pairs bone-in, skin-on chicken thighs, olive oil, minced 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.

Prep: 30 min Cook: 40 min Serves 4 Puerto Rican cuisine 650 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Smoky Mojo Chicken with Plantain Mash take to make?

Total time is about 70 minutes (30 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 Smoky Mojo Chicken with Plantain Mash?

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 olive oil from drying out.

Can I substitute ingredients in Smoky Mojo Chicken with Plantain Mash?

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 Smoky Mojo Chicken with Plantain Mash 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 Smoky Mojo Chicken with Plantain Mash?

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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