AIP Friendly Grilled Cuban Mojo Chicken Breast
Bright citrus, golden skin, and the kind of smoky char you only get from a real grill — this Cuban-inspired mojo chicken is a serious crowd-pleaser that happens to check every box for the autoimmune protocol. The marinade is built entirely from whole-food ingredients: fresh orange, lime, and lemon juice, minced garlic, olive oil, turmeric, ginger, oregano, and cilantro. No nightshades, no seed-based spices, no hidden additives — just clean, bold flavor that develops beautifully over a long marinade. The two-zone grilling method is the real secret here, giving the skin a deep, caramelized sear before the chicken finishes low and slow over indirect heat. Brushing on the reserved marinade in the final minutes creates a glossy, herb-flecked crust that looks as impressive as it tastes. Resting the chicken before slicing keeps every bite juicy, and a squeeze of fresh lime at the table ties the whole dish together. This is the kind of recipe that makes it easy to forget you're cooking within any restrictions at all.
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Learn more →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)
- 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
- 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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