Low FODMAP Grilled Cuban Mojo Chicken Breast
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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)
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 2 tablespoons per serving, so it is likely fine.
- ¼ cup fresh lime juice (from about 3 limes)
- ¼ cup fresh lemon juice (from about 2 lemons)
- 6 cloves garlic, finely minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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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