A surprisingly light meal. No fresh fruit for juices? Use frozen orange juice or limeade concentrate. Or find Mojo marinade (Goya® Mojo Criollo Marinade is my go-to) and use it instead of juice and some spice, although you will probably want to add more garlic and cumin. Delicious!

Ingredients:

• 4 bone-in, skin-on chicken thighs

• 1/4 cup each, fresh orange and lime juice

• 4 cloves garlic, minced, or about 1/2 tsp garlic powder

• 1 tsp each, ground cumin and dried oregano

• 1/2 tsp smoked paprika

• 1/4 cup olive oil

• Salt and black pepper, to taste

• 1 large onion, thinly sliced

• 1 red bell pepper and one green, thinly sliced

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

Instructions: 

In a bowl, whisk together the orange juice, lime juice, minced garlic, ground cumin (or Mojo, for all of the previous), dried oregano, smoked paprika, olive oil, salt, and black pepper. Mix well to combine.

Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least two hours, preferably overnight, to allow the flavors to penetrate the chicken.

Preheat your oven to 400°F. Lightly grease a baking dish.

Arrange the chicken thighs in the prepared baking dish, skin side up. Scatter the sliced onions and bell peppers around the chicken. Pour any remaining marinade over the vegetables and chicken.

Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F. If you want, broil for the last 2-3 minutes to achieve crispy skin.

Remove the baked Cuban chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped cilantro and serve with lime wedges on the side.