Mojo Rojo Chicken

Mojo Rojo Chicken

Juicy chicken thighs in a smoky, garlicky roasted red pepper and Fresno chile sauce — high flavor, simple weeknight effort.

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Prep Time 15 minutes

Cook Time 20–25 minutes

Total Time 35–40 minutes

Servings

− 4 servings +

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Ingredients

Chicken

• 1.5 lb (680 g) boneless, skinless chicken thighs (about 8–10 thighs)
• 1 tsp kosher salt, divided
• 0.5 tsp black pepper

Mojo Rojo Sauce

• 2 large red bell peppers, roasted and peeled (or about 1 cup jarred roasted red peppers, drained)
• 2 red Fresno chiles, roughly chopped (remove seeds for milder heat)
• 4 cloves garlic, roughly chopped
• 2 tbsp olive oil
• 2 tbsp sherry vinegar or red wine vinegar
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 0.25 tsp red pepper flakes (more to taste)
• Extra salt and pepper, to taste
• 2–4 tbsp water, as needed to thin the sauce

To Serve (Optional)

• Cooked rice, cauliflower rice, or potatoes
• Lime wedges
• Chopped cilantro or parsley
• Quick pickled onions (optional)

Instructions

1. Prep the chicken. Pat the chicken thighs dry with paper towels. Season on both sides with about half of the salt and all of the black pepper. Set aside while you make the sauce.
2. Roast the peppers (air fryer method). Cut the red bell peppers into large flat pieces, removing stems and seeds. Place skin-side up in the air fryer basket, lightly spray with oil, and air fry at 400°F (200°C) for 10–12 minutes, until the skins are blistered and charred in spots. Transfer to a bowl, cover for 5–10 minutes to steam, then peel off and discard the skins. (Skip this step if using jarred roasted peppers.)
3. Make the mojo rojo. Add the peeled roasted peppers (or jarred roasted peppers), Fresno chiles, garlic, olive oil, vinegar, tomato paste, smoked paprika, cumin, oregano, red pepper flakes, remaining salt, and a splash of water to a blender or food processor. Blend until smooth and creamy, adding more water 1 tbsp at a time until it’s pourable but not thin. Taste and adjust salt, vinegar, and heat.
4. Marinate (optional but recommended). Add the chicken thighs to a bowl or zip-top bag. Spoon over about half of the mojo rojo sauce and toss to coat. Marinate at least 15–20 minutes at room temp (or up to 24 hours in the fridge). Reserve the remaining sauce for serving.
5. Cook the chicken – skillet. Heat a large skillet over medium-high heat. Once hot, add a light drizzle of oil if needed. Add the marinated chicken in a single layer and cook 5–7 minutes per side, until browned and cooked through (internal temp 165°F/74°C). Reduce heat if the sauce on the chicken starts to burn; you want deep color, not blackened.
6. Alternative – oven or air fryer. For oven: arrange chicken on a parchment-lined sheet pan and bake at 425°F (220°C) for 18–22 minutes, broiling for the last 1–2 minutes for extra color. For air fryer: cook at 380°F (193°C) for 12–15 minutes, flipping halfway.
7. Finish with sauce. Slice or leave the chicken thighs whole. Spoon over some of the reserved mojo rojo sauce, thinning it with a splash of warm water if needed. Serve the extra sauce at the table.
8. Serve. Plate the chicken over rice, potatoes, or veggies. Top with fresh cilantro or parsley, a squeeze of lime, and pickled onions if you like that bright, tangy contrast.

Recipe Notes

• Jarred shortcut: If you use jarred roasted red peppers, drain them well and skip the roasting step. You may need a little less vinegar since they’re already tangy.
• Heat level: Fresno chiles add a fresh, medium heat. Remove most seeds for mild, keep more in (or add a third chile) if you love it spicy.
• Protein swap: This mojo rojo works with chicken breast, pork tenderloin, shrimp, or tofu. Just adjust cook times.
• Meal prep: Store cooked chicken and extra sauce separately in the fridge for up to 4 days. Reheat gently and add a splash of water to loosen the sauce if needed.

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