Tony’s Latin-Caribbean Mojo Chicken

Ingredients

• 4 boneless skinless chicken thighs
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 4 cloves garlic minced
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp Salted Perfection Key West Select Blend
• 1/2 tsp black pepper
• 1 small red onion thinly sliced
• 1 medium red bell pepper sliced
• 1 medium green bell pepper sliced
• 1 fresh jalapeño seeded and minced
• 2 tbsp chopped fresh cilantro
• 1 tbsp white vinegar

Instructions

1. In a large bowl, whisk together orange juice, lime juice, garlic, olive oil, honey, cumin, smoked paprika, oregano, Salted Perfection Key West Select Blend, black pepper, and white vinegar. This is your mojo magic—don’t be shy with the whisk!
2. Add chicken thighs to the marinade and toss well to coat. Cover and refrigerate for at least 2 hours, ideally overnight, so the flavors get friendly and cozy.
3. Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet (about 12-inch) over medium-high heat.
4. Remove chicken from marinade, letting excess drip off, and sear each thigh for 3 minutes per side until golden brown. We’re building flavor layers here, capisce?
5. Toss sliced onion, bell peppers, and jalapeño into the skillet around the chicken. Pour remaining marinade over everything.
6. Transfer skillet to the oven and roast for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender but still vibrant.
7. Remove from oven, sprinkle chopped cilantro over the top for that fresh punch, and let rest for 5 minutes before serving.
8. Serve this mojo masterpiece with steamed rice or crusty bread to soak up all that saucy goodness.
9. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!