Citrus Mojo Smoked Chicken Thighs Recipe

Chicken thighs are marinated in a bright, citrusy mojo and smoked to juicy, crispy perfection on a wood pellet grill.

These smoked chicken thighs come out incredibly juicy on a Traeger-style pellet grill: crisp skin, tender interior, and a bright citrus-smoky flavor.

If you’re after a simple, flavorful chicken thigh recipe, this mojo-marinated smoked chicken is a winner.

These are easy to prepare. Marinate for 2–4 hours to infuse fresh citrus and garlic, then grill for about 35–45 minutes for perfectly cooked thighs.

Why a wood pellet grill?

A wood pellet grill works two great ways: as a low-and-slow smoker for deep smoky flavors, and as a high-heat convection-style cooker with added smoke. That versatility makes it ideal for everything from ribs and brisket to roasted chicken, sheet pan dinners, and cast-iron sides.

I love that you can essentially use it like an oven but with real smoke flavor, which opens up lots of creative, easy grilling options.

Ingredients

What is a mojo marinade?

Mojo is a garlicky, citrus-forward marinade popular in Cuban cooking. Traditional recipes often use sour orange juice; if you can’t find it, combine fresh orange juice with lime and/or lemon to mimic the bright, tangy profile. This version is mojo-inspired and very flexible — omit or add herbs and chiles to suit your taste.

Marinade ingredients:

• Orange zest
• Fresh orange juice (or sour orange if available)
• Fresh lime juice
• Cilantro (chopped)
• Olive oil
• Garlic (minced)
• Ground cumin
• Dried oregano
• Kosher salt
• Optional: jalapeño for heat

Making the marinade

For the best bright flavor, use fresh-squeezed orange and lime juice and zest the oranges before juicing. Fresh juice makes a noticeable difference.

As a guideline, I used two medium oranges for about ½ cup juice and three limes for about ½ cup lime juice. Adjust quantities by size and taste.

Combine the orange juice, lime juice, and orange zest in a bowl. Add minced garlic, chopped cilantro, olive oil, cumin, oregano, and salt, then whisk until blended.

Place bone-in, skin-on chicken thighs in a zip-top bag or a shallow container and pour the marinade over them. Press or toss to distribute the garlic and cilantro evenly. Refrigerate on a tray to catch any drips and marinate 2–4 hours (I recommend about 3 hours).

Remove the chicken from the fridge about 30 minutes before grilling so it can come up to room temperature.

Smoking the chicken thighs

Preheat your wood pellet grill to 425°F. Use your preferred pellets — a mild blend like Traeger Signature works well here.

Arrange the thighs skin-side down on the grill and cook 20 minutes. Flip and finish cooking until the internal temperature reaches 165°F, about 10–15 more minutes depending on size.

A reliable instant-read thermometer or your grill’s probe is the best way to ensure doneness. Remove the thighs from the grill and let them rest 5–10 minutes before serving.

The pellet grill minimizes flare-ups and makes it easy to get evenly crisp skin without constant attention. If you prefer, you can cook skin-side up the whole time for an even simpler method.

What to serve with these?

These mojo chicken thighs pair well with a range of sides. Try a fresh apple and avocado salad, coconut-cilantro rice, crispy baked sweet potato fries, or a light grain like quinoa pilaf.

• Apple and Avocado Salad
• Coconut Cilantro Rice
• Crispy Baked Sweet Potato Fries
• Instant Pot Quinoa Pilaf

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Recipe