Low Fiber 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)
Ingredient noteLow Residue diets limit fruit juices with pulp, but even juice with some pulp holds far less fiber than whole fruit, and the orange juice comes to a modest amount per serving, so it is likely Low Residue. If you prefer to always avoid orange juice, please tap it and change its rating to Red.
- ¼ cup fresh lime juice (from about 3 limes)
Ingredient noteLow Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lime juice is used here, so it is likely Low Residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
- ¼ cup fresh lemon juice (from about 2 lemons)
Ingredient noteLow Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
- 6 cloves garlic, minced
- ¼ cup olive oil
- 2 tbsp fresh oregano leaves, finely chopped
- 1 tsp ground turmeric
- ½ tsp ground ginger
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 1 ½ tsp fine sea salt
For roasting
- 1 tbsp olive oil, for drizzling
For serving
- lime wedges, for serving (optional)
Can be omittedlime
- 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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