Nickel Allergy 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
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.
- 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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