Nickel Allergy Friendly Cuban Mojo Roast Chicken

Total time5 hr 10 min

Prep time20 min

Cook time50 min

Nickel Allergy Friendly Cuban Mojo Roast Chicken

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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)
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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