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5 from 1 vote

Mojo Chicken Thighs

Savory, a bit spicy, sweet, and fresh from citrus and herbal notes, this is an easy and delicious Cuban-inspired dish.
Course Main Course
Cuisine cuban
Keyword Chicken, cilantro, citrus, cuban, dairy-free, dinner, easy, egg-free, garlic, lime, low fat, lunch, nightshade-free, nut-free, PSMF
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings 2
Calories 342kcal
Author Jenny Ross

Ingredients

  • 1/4 cup cilantro packed
  • 1 jalapeño seeds removed if you like less spice, omit for nightshade-free
  • 1 garlic clove
  • black pepper fresh ground, to taste
  • 1 drop orange oil or 1/8 teaspoon orange extract, optional for flavor
  • 2 tablespoons lime juice 1 lime juiced
  • 1-2 drops stevia glycerite or 1 teaspoon monk fruit, powdered
  • 1/8 teaspoon salt
  • 1 tablespoon avocado oil
  • 1/2 teaspoon fish sauce optional, for umami
  • 1/4 teaspoon cumin
  • 1 pound chicken thighs boneless and skinless

Instructions

  • Combine everything but the chicken in a blender and blend until smooth. Pour over chicken and let stand at room temperature for 15 minutes (or refrigerate for up to overnight). While the chicken marinates, preheat the oven to 425ºF and line a rimmed baking sheet with foil and rub it with a bit of avocado oil to prevent sticking.
  • Lay the marinated thighs onto the baking sheet, pouring any marinade over top and bake at 425ºF for 12 minutes then flip and cook another 8-10 minutes, or until cooked through (165ºF internal). Broil briefly on high to char lightly, if desired.

Notes

Protein:Energy Quotient [calories]: 1.78

Nutrition

Calories: 342kcal | Carbohydrates: 2g | Protein: 44g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 467mg | Potassium: 616mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 2mg