Nickel Allergy Friendly 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
Ingredient noteHerbs 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
- ¼ cup fresh cilantro, roughly chopped
For serving
- 2 tbsp fresh oregano leaves (optional)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 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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