Cook Time: 45 mins | Total Time: 45 mins | Servings: 4
Tender and juicy Cuban Mojo Chicken that is bursting with exciting, mouthwatering flavors from the herbs, citrus, and spices. The impressive caramelized crispy skin and the lush meat of the chicken are to die for!
Ingredients
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1/4 c. Olive Oil
3-4 lbs Chicken
3 limes, zest and juice
1 Orange zest and juice
1 c. Cilantro, Chopped
6 Cloves Garlic, Crushed and Chopped
1 tsp Red Pepper Flakes
1 tbsp Ground Cumin
1/4 c. Fresh Oregano Chopped
1 tsp Salt
How to make Cuban Mojo Chicken
Step 1: In a blender, place the marinade ingredients and process until smooth.
Step 2: If using a whole chicken, lay the chicken, breast side down with the legs towards you. Skip to Step 8 if using individual chicken pieces.
Step 3: Cut along either side of the backbone using kitchen scissors or shears to remove it. Set the backbone aside for the stock.
Step 4: Using a knife, break the wishbone.
Step 5: Then, flip the bird breast side-up. Using your palm, press the breast down to make it lay flat.
Step 6: At the joint between the drumstick and thighs, create a shallow incision.
Step 7: At the joint between the wings and breast, create a shallow incision.
Step 8: In a large bowl, place the chicken and pour the marinade over, making sure to completely cover the chicken. Marinate the chicken for at least 1 hour or up to 24 hours.
Step 9: On one side of the grill, pile the charcoal.
Step 10: On the grill, place the chicken, skin-side up, with the leg closest to the flames. Make sure the chicken is not over the flames.
Step 11: Roast the chicken for about 30-45 minutes, covered, until the internal temperature of the chicken reaches 165 degrees F.
Step 12: In foil, wrap the chicken and allow to rest for about 10-15 minutes.
Oven Roasting:
Prepare the oven. Preheat it to 375 degrees F. In a roasting pan lined with aluminium foil, place the chicken. Place in the preheated oven and roast for about 40 minutes, rotating the pan halfway through. Continue roasting the chicken, rotating the pan every 10 minutes or until the internal temperature of the thickest part of the chicken reaches 165 degrees F. Take the chicken out of the oven when done and lightly brush with olive oil. Tent with foil and allow the chicken to rest for about 10-15 minutes.
Nutrition Facts:
Amount Per Serving: Calories 523, Calories from Fat 351, Fat 39g60%, Saturated Fat 9g56%, Cholesterol 122mg41%, Sodium 711mg31%, Potassium 532mg15%, Carbohydrates 14g5%, Fiber 4g17%, Sugar 4g4%, Protein 32g64%, Vitamin A 816IU16%, Vitamin C 37mg45%, Calcium 120mg12%, Iron 4mg22%
Ingredients
- 1/4 c. Olive Oil
- 3-4 lbs Chicken
- 3 limes, zest and juice
- 1 Orange zest and juice
- 1 c. Cilantro, Chopped
- 6 Cloves Garlic, Crushed and Chopped
- 1 tsp Red Pepper Flakes
- 1 tbsp Ground Cumin
- 1/4 c. Fresh Oregano Chopped
- 1 tsp Salt
Instructions
Step 1: In a blender, place the marinade ingredients and process until smooth.
Step 2: If using a whole chicken, lay the chicken, breast side down with the legs towards you. Skip to Step 8 if using individual chicken pieces.
Step 3: Cut along either side of the backbone using kitchen scissors or shears to remove it. Set the backbone aside for the stock.
Step 4: Using a knife, break the wishbone.
Step 5: Then, flip the bird breast side-up. Using your palm, press the breast down to make it lay flat.
Step 6: At the joint between the drumstick and thighs, create a shallow incision.
Step 7: At the joint between the wings and breast, create a shallow incision.
Step 8: In a large bowl, place the chicken and pour the marinade over, making sure to completely cover the chicken. Marinate the chicken for at least 1 hour or up to 24 hours.
Step 9: On one side of the grill, pile the charcoal.
Step 10: On the grill, place the chicken, skin-side up, with the leg closest to the flames. Make sure the chicken is not over the flames.
Step 11: Roast the chicken for about 30-45 minutes, covered, until the internal temperature of the chicken reaches 165 degrees F.
Step 12: In foil, wrap the chicken and allow to rest for about 10-15 minutes.
Oven Roasting:
Prepare the oven. Preheat it to 375 degrees F. In a roasting pan lined with aluminium foil, place the chicken. Place in the preheated oven and roast for about 40 minutes, rotating the pan halfway through. Continue roasting the chicken, rotating the pan every 10 minutes or until the internal temperature of the thickest part of the chicken reaches 165 degrees F. Take the chicken out of the oven when done and lightly brush with olive oil. Tent with foil and allow the chicken to rest for about 10-15 minutes.
