AIP Friendly Cuban Mojo Roast Chicken
Bright citrus, fragrant garlic, and golden crispy skin — this roast chicken delivers serious Cuban-inspired flavor without a single ingredient that conflicts with autoimmune protocol eating. The mojo marinade leans on freshly squeezed orange, lime, and lemon juice instead of vinegar or nightshade-based spices, so you get that punchy, tangy depth through entirely compliant means. Turmeric and ginger step in where black pepper would normally go, adding warmth and an anti-inflammatory bonus that feels right at home in this style of cooking. Marinating the chicken for at least four hours (overnight is even better) lets all those citrus and herb flavors work deep into the meat, so every bite of thigh or drumstick is juicy and well-seasoned all the way through. The smart move of reserving a portion of the marinade before it touches raw chicken means you get a bright, fresh finishing drizzle right before serving — no shortcuts, no food safety worries. Roasting uncovered at a high heat gives the skin that deep golden color that makes this dish look as impressive as it tastes. This recipe serves four, making it an easy weeknight dinner or a relaxed weekend meal worth looking forward to.
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Learn more →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)
- 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
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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