Low Sodium Grilled Cuban Mojo Chicken Breast

Total time2 hr 55 min

Prep time20 min

Cook time35 min

Low Sodium Grilled Cuban Mojo Chicken Breast

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Ingredients

4 servings

For the chicken

4 bone-in, skin-on chicken breast halves (about 10–12 oz each)

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, finely minced
⅓ cup olive oil
1 tsp dried oregano
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.
¼ cup fresh cilantro, roughly chopped

For serving

2 tbsp fresh oregano leaves (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a small bowl, whisk together the orange juice, lime juice, lemon juice, garlic, olive oil, dried oregano, turmeric, ginger, salt, and cilantro until the salt dissolves and the marinade is well combined.
2
Reserve 1/3 cup of the marinade in a separate small bowl and refrigerate it — this will be used as a finishing sauce. Place the chicken breasts in a large zip-top bag or baking dish, pour the remaining marinade over them, and turn to coat. Seal or cover and refrigerate for at least 2 hours and up to 8 hours.

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