AIP Friendly Citrus & Herb Mojo Chicken
Bright citrus, fragrant garlic, and warming spices come together in a marinade that makes bone-in chicken thighs and drumsticks genuinely crave-worthy — deeply golden skin, juicy meat, and a punchy mojo sauce spooned right over the top before serving. The autoimmune protocol can feel limiting when it comes to bold, satisfying flavor, but this recipe leans hard into what the protocol does allow: fresh orange and lime juice, olive oil, turmeric, ginger, oregano, and apple cider vinegar all work together to build real depth without any nightshades, grains, or legumes in sight. A smart technique here is setting aside a portion of the marinade before it ever touches raw chicken, then simmering it into a safe, cooked finishing sauce — so you get that bright, garlicky punch as a drizzle at the end without any food safety concerns. The chicken marinates for up to eight hours, which means most of the work happens hands-off in the fridge, and the oven does the rest at a high roast that crisps the skin beautifully. Serves four, making it an easy weeknight dinner or a meal-prep anchor for the week ahead. Finish with fresh cilantro and a squeeze of lime if you have them — simple touches that make the whole plate feel restaurant-worthy.
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Learn more →Ingredients
4 servings
For the chicken
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- 1 tsp fine sea salt
For the mojo marinade
- ¾ cup fresh orange juice (from about 2 large oranges)
- ¼ cup fresh lime juice (from about 2 limes)
- ¼ cup olive oil
- 6 cloves garlic, finely minced
- 1 tsp dried oregano
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 tsp fine sea salt
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a mixing bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, dried oregano, turmeric, ground ginger, 1 tsp salt, and apple cider vinegar until combined.
- 2
Reserve 1/3 cup of the mojo marinade in a small saucepan and set aside — this portion will be used as a finishing sauce and must not contact the raw chicken.
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