Eosinophilic Esophagitis Friendly Mojo Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
- 1 tsp kosher salt
- 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
- 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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