Paraben Free Grilled Cuban Mojo Chicken Breast
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!