Eosinophilic Esophagitis Friendly Cuban Mojo Roast Chicken
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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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