Low Iodine 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)
- 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 tipFine sea salt and table salt measure the same - no conversion needed. - 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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