Counter 03 · Poultry
Mojo Grilled Boneless Chicken Thighs
Boneless thighs soaked in Cuban mojo with sour orange, garlic and cumin, then grilled over charcoal until golden with crisp edges and extra mojo spooned on at the end.
- Prep
- 15 min
- Cook
- 14 min
- Serves
- 6
- Level
- Easy
Mojo criollo is the backbone of Cuban cooking in Miami: sour orange juice, a startling amount of garlic, cumin and oregano, warmed with olive oil. It usually goes on pork, but boneless thighs soak it up in a couple of hours and grill in about 12 minutes. If you cannot find bottled naranja agria, mix fresh orange and lime juice. Save some mojo that never touches the raw chicken and heat it gently so the garlic mellows before spooning it over.
Method
-
Warm the olive oil in a small pan over low heat, add the garlic and cook 1 minute until fragrant but not browned. Take off the heat and stir in the sour orange juice, cumin, oregano, salt and pepper.
-
Pour 1/2 cup of the mojo into a jar with the sliced onion and refrigerate for serving. Pour the rest over the chicken and marinate 2 to 4 hours.
-
Light a charcoal grill to medium-high, about 425 F, and scrub and oil the grates.
-
Lift the thighs from the marinade, shake off the garlic bits and lay them flat on the grate. Grill 5 to 6 minutes without moving them until well marked.
-
Flip and cook another 5 to 6 minutes, until the thickest pieces reach 175 F and the edges are crisp.
-
Pile the chicken on a platter, spoon the reserved mojo and onions over the top and finish with cilantro. Serve with white rice and black beans.
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