• ¼ cup extra-virgin olive oil
  • ¼ cup orange juice (fresh or store bought, your choice)
  • 2 tablespoons fresh lime juice (about 1 lime, maybe two depending on size and juiciness)
  • 1 tablespoon minced garlic
  • 1 tablespoon coconut aminos
  • 1 tablespoon cumin
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon minced or grated ginger (don't skip this one!)
  • 4 pounds of chicken pieces, bone-in and skin on (combination of pieces or whatever piece you prefer)
  • ½ teaspoon of sea salt
  • ¼ teaspoon cracked black pepper
  1. Place the olive oil, orange juice, lime juice, garlic, coconut amino, cumin, vinegar and ginger in a bowl and whisk to combine. Add the chicken pieces to a large non-reactive baking dish (preferably glass or ceramic), sprinkle with salt and pepper and then pour marinade over top. Turn chicken pieces to coat completely with marinade. Cover tightly and store in fridge for 24-36hrs.
  2. Preheat grill (to medium if using electric). Remove chicken from baking dish and let excess marinade drip back into the dish. Place the chicken on the hot grill without overcrowding - you may have to cook chicken in batches. Grill until fully cooked through, turning occasionally, about 15-25 minutes total or until juices run clear.
Recipe by Helping Bodies Heal at