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Mojo Chicken Thighs

Mojo Chicken Thighs with Black Bean Rice

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Recipe Details


Mojo (pronounced "MOH-hoh") is a bright, aromatic Cuban sauce typically made with fresh citrus juice and cilantro. Here, Chef Giuseppe channels those flavors in two different ways. First, he roasts chicken thighs with a tangy, zesty mojo spice blend; then, he creates a sauce of soy, orange juice, garlic, and cilantro. He stirs in tender caramelized onions for richness and texture, then spoons it all over the chicken and a bed of black bean rice.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 980
  • Protein 50g
  • Total Carb 71g
  • Total Fat 54g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chicken thighs
    chicken thighs
  • mojo spice mix
    1 teaspoon
    mojo spice mix
  • jasmine rice
    1/2 cup
    jasmine rice
  • navel orange
    navel orange
  • cilantro
    1/8 ounce
  • yellow onion
    yellow onion
  • garlic
    1 clove
  • gluten-free soy sauce
    1 packet
    gluten-free soy sauce
  • black beans
    1 can
    black beans

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 6" small pot with lid
  • 12" large pan

Cooking Steps

  1. Roast chicken thighs

    Roast chicken thighs

    Preheat oven to 450°F. Line a baking sheet with foil. Pat chicken very dry with paper towel (this will help the skin crisp up in the oven) and place on prepared baking sheet. Drizzle over ½ tablespoon olive oil, then season all over with spice mix, ½ teaspoon salt, and pepper as desired and rub in seasoning. Arrange skin-side up and roast until skin is crisp and chicken is cooked through, 25-35 minutes.

  2. Cook rice

    Cook rice

    While chicken thighs roast, in a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 6.

  3. Prepare ingredients

    Prepare ingredients

    While rice cooks, halve orange and set aside 1 half for Step 5. Peel remaining orange, discarding skin and pith, then arrange cut-side down on cutting board. Thinly slice crosswise, then halve to create bite-size wedges for garnish. Rinse cilantro; roughly chop leaves and stems. Peel onion, halve, and thinly slice. Mince garlic.

  4. Caramelize onion

    Caramelize onion

    Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add onion and cook, stirring occasionally, until light brown and softened, 5-7 minutes. Add 3 tablespoons water and reduce heat to medium. Cook, stirring continuously, until onion is golden and water has evaporated, about 3 minutes more. Remove pan from heat.

  5. Make mojo sauce

    Make mojo sauce

    While onion caramelizes, in a small bowl, whisk together soy sauce, garlic, juice of ½ orange, half of cilantro, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired to combine.

  6. Plate mojo chicken thighs

    Plate mojo chicken thighs

    To pan with caramelized onion, still off heat, add mojo sauce and stir to combine. To pot with rice, stir in 1 cup black beans and their liquid and ¼ teaspoon salt to combine. Transfer black bean rice and chicken thighs to serving plates. Spoon mojo sauce over chicken. Garnish with orange wedges and remaining cilantro. Enjoy!

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