Low Sodium Mojo Chicken

Total time3 hr 10 min

Prep time20 min

Cook time50 min

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Ingredients

4 servings

For the chicken

3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
1 tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the mojo marinade

½ cup fresh orange juice (from about 2 oranges)
¼ cup fresh lime juice (from about 2 limes)
6 cloves garlic, minced
⅓ cup olive oil
1 tsp ground cumin
1 tsp dried oregano
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a mixing bowl, whisk together the orange juice, lime juice, minced garlic, olive oil, cumin, dried oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper, and red pepper flakes until combined. Reserve 1/4 cup of the marinade in a small bowl and set aside — this will be used for basting and must not contact the raw chicken.
2
Pat the chicken pieces dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Place the chicken in a large baking dish or zip-top bag and pour the remaining marinade over it, turning to coat all sides. Cover and refrigerate for at least 2 hours, or up to 8 hours.

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