Instructions

• Combine the mojo marinade: in a small blender or food processor add 1/2 cup orange juice, 1 teaspoon lime zest (or lemon zest), 2 Tbsp fresh lime juice (or lemon juice), 1/4 cup avocado oil (or olive oil), 2 teaspoons pure maple syrup, 2 cloves garlic (minced), 1/2 tsp onion powder, 1/2 tsp ground ginger (optional), 1/2 tsp ground cumin, 1/2 teaspoon sea salt, and 1/4 tsp black pepper. Blend until smooth and well combined.
• Place 3 lbs boneless skinless chicken thighs into a large zip-top bag or a shallow dish. Pour the marinade over the raw chicken, seal the bag or cover the dish, and massage or turn the chicken until all pieces are evenly coated.
• Refrigerate the marinating chicken for at least 1 hour and up to 24 hours.
• When ready to cook, preheat the oven to 425°F and position a rack in the center of the oven.
• Transfer the marinated chicken and all of the marinade from the bag or dish into a large baking/casserole dish. Arrange the thighs in a single layer (they may touch but should not overlap).
• Bake on the center rack for about 20 minutes, or until an instant-read meat thermometer inserted into the thickest part of the largest thigh registers 165°F. Wait for the thermometer reading to stabilize for an accurate measurement.
• For a caramelized finish, spoon the pan juices over the cooked thighs, switch the oven to high broil, and broil on the top rack for 5–8 minutes, watching closely, until the chicken is golden brown and slightly crisp.
• Remove the chicken from the oven and let it rest for at least 10 minutes before serving.