Mojo Chicken Thighs
⏱ 20 min prep · 🍳 160 min · 🍽 4
Saturday with the grill already lit and four hungry mouths circling is not the moment to be squeezing garlic and lime at the last second.
Mojo criollo is the Cuban fix for exactly that problem: a marinade of garlic, lime, orange and cumin that tenderizes chicken thighs long before anyone strikes a match. The longer it sits — two hours minimum, overnight is better — the more time the acid has to work its way into the meat.
Treat it as a Friday-night task: marinate before bed, and all that's left on Saturday is patting the thighs dry with paper towel and setting them on the grate. The citrus tenderizes the meat enough that even the crispy-skin skeptics in the family get something they'll actually eat.
Ingredients
- 6.000 stk Kyllinglår
- 12.000 fedd Hvitløk
- 1.000 dl Olivenolje
- 1.000 ts Salt
- 1.000 ts Kvernet sort pepper
- 1.000 ts Oregano, tørket
- 0.500 ts Spisskummen
- 6.000 stk Lime, revet skall og saft
- 2.000 stk Appelsin
Instructions
Rens hvitløk og riv eller press gjennom hvitløkspresse.
Bland hvitløk, olje, salt, pepper, oregano, spisskummen, limeskall og saft, og appelsinskall og saft i en bolle.
Legg kyllinglårene i marinaden, dekk bollen med plastfolie og sett i kjøleskap i minst 2 timer eller over natten.
Ta lårene ut av marinaden og klapp dem tørre med kjøkkenpapir.
Forvarm grillen.
Legg lårene med skinnsiden opp på indirekte varme med lokket lukket og grill i 8-10 minutter.
Flytt til direkte varme med skinnsiden ned og stek til gyldne, snu og flytt tilbake til indirekte varme med lokket lukket til de er helt gjennomstekte.
Flytt til fat og la hvile ca. 5 minutter før servering.
Mojo criollo forgives a schedule that slips. If dinner was supposed to be six and practice pickup or traffic pushes it to seven, this marinade only gets better with the extra fridge time, not worse — a rare trait on a weeknight where most recipes demand you hit a window. The lime and orange are mild enough that they don't spook kids who eye anything "saucy" on their chicken with suspicion, while the garlic and cumin give the adults enough flavor that it doesn't taste like a compromise. Leftovers go straight into next day's lunchbox cold — mojo-marinated thighs hold their moisture in a way plain grilled chicken never quite does.
FAQ
Can I marinate the chicken thighs the night before, or does it need to happen the same day I grill?
Marinating a full 24 hours ahead actually works better than doing it right before grilling, since the lime and orange have more time to work into the meat. Keep the bowl covered on the bottom shelf of the fridge, and pat the thighs dry with paper towel right before they hit the grill so the skin crisps instead of steaming.
How long do leftovers keep, and what's the best way to store them?
Cooled chicken thighs keep for three days in a sealed container in the fridge, and the meat doesn't dry out much because the marinade has already worked all the way through. Use leftovers cold in a lunchbox wrap the next day, or reheat gently in a pan or oven — the microwave on high turns the skin rubbery. Always discard any marinade that touched raw chicken; don't reuse it as a sauce.
Is the marinade too strong for kids, and can I adjust it?
No — this is one of the mildest marinades you'll put on a grill. There's no chili here, just garlic, cumin, oregano and citrus, flavors most kids already recognize from other meals. For an even milder batch, set aside a portion of the marinade before grinding extra pepper into the rest, so the adults get their kick without it landing on the kids' plates.
Do I need a grill, or can I make this in the oven?
The oven works fine once grilling season ends or if you don't have outdoor space. Roast the thighs skin-side up at 400°F (200°C) for 35-40 minutes until the internal temperature hits 165°F (74°C), then switch to the broiler for the last five minutes to crisp the skin. It's a little less smoky than a charcoal grill, but the marinade still keeps the meat juicy.
Can I freeze the chicken thighs in the marinade for an easier night later?
Yes — put raw thighs and marinade straight into a freezer bag the same day you buy the chicken. Thaw in the fridge the night before you plan to grill, and the thighs will have marinated as they defrost, skipping a separate marinating step entirely on grill day. Use within three months for the best texture.
What should I serve alongside mojo chicken thighs for a full weeknight dinner?
Keep it simple: rice, black beans, and something acidic like a quick slaw or grilled corn cut through the richness of the marinade well. If you're feeding picky eaters, plain white rice and a side of cut fruit round it out without adding another new flavor to negotiate.