Low Sodium Cuban Mojo Roast Chicken

Total time5 hr 10 min

Prep time20 min

Cook time50 min

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Ingredients

4 servings

For the chicken

3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)

For the mojo marinade

½ cup fresh orange juice (from about 2 oranges)
Simply Orange Pulp Free 100% Pure Squeezed Orange Juice Tropicana Pure Premium Original No Pulp Orange Juice - 52 fl oz Florida's Natural Orange Juice Some Pulp Chilled - 52 Fl. Oz.Tropicana Pure Premium Some Pulp Homestyle 100% Orange Juice Florida's Natural Orange Juice No Pulp Chilled - 52 Fl. Oz.
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¼ cup fresh lime juice (from about 3 limes)
¼ cup fresh lemon juice (from about 2 lemons)
6 cloves garlic, minced
¼ cup olive oil
2 tbsp fresh oregano leaves, finely chopped
1 tsp ground turmeric
½ tsp ground ginger
1 ½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For roasting

1 tbsp olive oil, for drizzling

For serving

lime wedges, for serving (optional)
fresh cilantro leaves, for serving (optional)

Instructions

1
In a small bowl, whisk together the orange juice, lime juice, lemon juice, garlic, 1/4 cup olive oil, oregano, turmeric, ginger, and salt until the salt dissolves and the mixture is well combined.
2
Place the chicken pieces in a large baking dish. Pour all but 3 tablespoons of the mojo marinade over the chicken, turning each piece to coat thoroughly. Reserve the remaining 3 tablespoons of marinade in the small bowl, cover, and refrigerate separately — this reserved portion will be used as a finishing drizzle and has not contacted raw chicken. Cover the baking dish and refrigerate for at least 4 hours, or up to overnight.

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