Mojo Chicken Legs With Caramelized Onions
Juicy chicken legs marinated overnight in citrus-garlic mojo and roasted with sweet onions until golden and irresistible.
Servings: 4
Equipment
- Citrus juicer
- Heavy-duty sheet pan
- Parchment paper
- Large mixing bowl with lid or gallon zip-top bag (for marinating)
- Sharp Knife
- Cutting board
Ingredients
Mojo Marinade
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- 6 garlic cloves minced
- ¼ cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Chicken & Onions
- 6 bone-in chicken legs drumsticks or thighs
- 3 large sweet or yellow onions sliced into thick half moons
Garnish
- Fresh cilantro chopped (for garnish)
- Lime wedges for serving
Instructions
- Prep: Wash and pat dry chicken. Slice onions. Mince garlic, juice citrus, and measure spices. Line sheet pan with parchment. Preheat oven to 400°F.
- Make Marinade: Whisk orange juice, lime juice, garlic, olive oil, cumin, oregano, salt, pepper, and paprika.
- Marinate: Add chicken and onions. Toss to coat. Place in a container or zip-top bag. Refrigerate overnight or at least 8 hours.
- Roast: Spread chicken and onions on pan. Roast 40–45 minutes, stirring onions and turning chicken halfway, until chicken reaches 175°F.
- Serve: Spoon onions over chicken. Garnish with cilantro and lime wedges.
Notes
- Overnight marination = best flavor.
- Marinate in a zip-top bag for easy flipping.
- Flip chicken halfway for even browning.
- Add an extra onion if you want plenty.
