Baked Mojo Chicken
This baked mojo chicken is bright, simple, and makes the whole house feel cozy, perfect for quick weeknight meals.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (Use bone-in, skin-on for juiciness or boneless with reduced bake time.)
- 1/4 cup orange juice (Fresh squeezed is best, but bottled works too.)
- 1/4 cup lime juice (Fresh lime juice gives bright acidity.)
- 2 cloves garlic, minced (Smash garlic for more aroma.)
- 1 teaspoon cumin (Freshly toasted seeds add depth.)
- 1 teaspoon oregano (Dried oregano is traditional; use fresh if available.)
- 1/2 teaspoon salt (Adjust to taste based on side dishes.)
- 1/2 teaspoon black pepper (Freshly cracked adds great flavor.)
- 2 tablespoons olive oil (Extra virgin for better flavor.)
- Fresh amount cilantro for garnish (Chop right before serving.)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together orange juice, lime juice, garlic, cumin, oregano, salt, pepper, and olive oil to create the marinade.
- Place the chicken thighs in a baking dish and pour the marinade over them, ensuring they are well coated.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for a few minutes before serving.
- Garnish with fresh cilantro and serve.
Notes
Store leftovers in an airtight container for up to 3 days. Thaw frozen chicken overnight in the fridge and reheat gently.