The fresh citrus marinade of this recipe is easy to mix up and it transforms the chicken thighs into a juicy and delicious dish that you’re sure to love
While I’d love to take credit for coming up with the idea for Mojito Chicken, we owe our thanks to the Upstate NY restaurant, Dinosaur Bar B Que
First, we need to make the citrus marinade
Measure out 2 cups of orange juice, 1/2 cup of fresh lime juice, 1/2 cup of olive oil, 1 tablespoon each of kosher salt & black pepper, 1 teaspoon each of ground cumin & dried oregano, a small chopped onion and 6 cloves of chopped garlic
Boy that’s a mouthful
Heat the olive oil in a pan over medium high heat, add in the onions, garlic and juices
Simmer for about 10 minutes
Cool the mixture slightly and pour into a blender or food processor
Add in the spices and blend. Bring to room temperature before adding to the chicken
I have 6 pounds of bone in, skin on thighs in a large mixing bowl
Pour 2 cups of the citrus marinade over the thighs and toss well
Cover with plastic wrap and marinate in the fridge for at least 4 hours, or even better, overnight. This would require you to be a plan-ahead-type-of-person which really doesn’t apply to me
Preheat the oven to 375 degrees F. Slice up one large onion and spread out in a baking dish
Line up the chicken thighs skin side up and evenly pour the marinade
Roast in the oven for 1 hour and 15 minutes. The skin becomes super crispy and the citrus marinade cooks down with the onions to make a delicious sauce
Remove the chicken thighs to a serving platter, stir up the pan juices and taste. You may need to re-season with kosher salt and black pepper or even a 1/2 cup of the leftover fresh citrus marinade to enhance the flavors
Spoon the pan juices over the chicken and sprinkle with freshly chopped cilantro and fresh lime wedges
Pull up a plate and get ready for the flavor parade
Enjoy!
Simply Sundays! ~ Mojito Chicken
Ingredients
For the marinade
2 cups of orange juice
1/2 cup of fresh lime juice
1/2 cup of olive oil
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 small chopped onion
6 cloves of chopped garlic
6 pounds of bone in, skin on thighs
freshly chopped cilantro and fresh lime wedges for serving
Directions
Measure out 2 cups of orange juice, 1/2 cup of fresh lime juice, 1/2 cup of olive oil, 1 tablespoon each of kosher salt & black pepper, 1 teaspoon each of ground cumin & dried oregano, a small chopped onion and 6 cloves of chopped garlic
Heat the olive oil in a pan over medium high heat, add in the onions, garlic and juices
Simmer for about 10 minutes; cool the mixture slightly and pour into a blender or food processor; add in the spices and blend; bring to room temperature before adding to the chicken
Place 6 pounds of bone in, skin on thighs in a large mixing bowl; pour 2 cups of the citrus marinade over the thighs and toss well
Cover with plastic wrap and marinate in the fridge for at least 4 hours, or even better, overnight
When ready to roast, preheat the oven to 375 degrees F. Slice up one large onion and spread out in a baking dish
Line up the chicken thighs, skin side up and evenly pour the marinade
Roast in the oven for 1 hour and 15 minutes
Remove the chicken thighs to a serving platter, stir up the pan juices and taste. You may need to re-season with kosher salt and black pepper or even a 1/2 cup of the leftover fresh citrus marinade to enhance the flavors
Spoon the pan juices over the chicken and sprinkle with freshly chopped cilantro and fresh lime wedges
Tools used to make this recipe
Royal Classique Measuring Cups
Architec Gripperwood Cutting Board
Nutri Ninja Mega 1500 Watts Kitchen System, Blending and Food Processing, Auto-iQ Technology
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
Pyrex 3-Piece Glass Measuring Cup Set
© Simply Sundays 2017
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