Baked Mojito Chicken Thighs Recipe
Servings 8 servings
Calories 339kcal
Ingredients
- 8 chicken thighs (bone in, skin-on)
- 1 yellow onion (sliced into 3/8" rounds)
For the marinade:
- 3 garlic cloves (pressed)
- 1/4 cup yellow onion chopped
- 1/3 cup orange juice freshly squeezed
- 1/3 cup lime juice freshly squeezed
- 1/3 cup grapefruit juice freshly squeezed
- 1/4 cup olive oil good quality
- 2 1/2 tsp kosher salt
- 1 1/2 Tsp black pepper freshly ground recommended
- 1 tsp ground cumin
- 1 tsp oregano (dried)
- 1 Tbsp fresh cilantro chopped
- 1 Tbsp fresh mint chopped
- 1 Tbsp rum optional
For the garnish:
- 2 limes sliced into wedges
- 1 Tbsp fresh cilantro chopped
- 1 Tbsp fresh mont chopped
Instructions
- To prepare the mariande, simply combine all of the ingredients in a large bowl, Ziploc bag or simply in a baking dish. Set aside.
- Add the chicken thighs and cover with the marinade really well. Get some of the marinade under the skin too. Cover and marinate overnight or up to 24 hours.
- Preheat oven to 375F.
- Spread the onion rings on the bottom of a baking dish. If you marianated the chicken in the dish, simply lift each thigh and slide a ring or two under it. Place the chicken thighs on top and pour in the mariande.
- Bake at 375F for one hour to one hour and 15 minutes, until the tops are nicely browned and the internal temperature inside the thighs registers 185F. Rotate the baking dish after about 40 minutes to ensure even browning.
- Remove from the oven and let the thighs rest for 5 minutes. Transfer to a serving platter, top with baked onion rings and lime wedges. Serve with pan juices poured over the thighs, those juices are fabulous.