Mojo Pollo Asada (Roast Chicken)
Description
Cuban-style pollo asada (roasted chicken) is marinated in a mojo sauce featuring citrus juice, garlic, and herbs. Serve it over white rice.
Ingredients
•
1/2 cup extra-virgin olive oil
•
1 1/2 teaspoons ground cumin
•
1 1/2 teaspoons kosher salt
•
1/2 teaspoon dried oregano
•
2 tablespoons minced garlic
•
3 tablespoons lime juice
•
3 tablespoons orange juice
•
1 (6 pound) whole chicken, cut into pieces
Directions
1
Heat olive oil in a small saucepan over medium-high heat until very hot. Meanwhile, mash cumin, salt, oregano, and garlic together in a heat-proof bowl until a paste forms.
2
Remove oil from the heat and whisk in paste; allow to cool slightly. Stir in lime juice and orange juice.
3
Place chicken into a large resealable bag; pour in marinade and shake until chicken is evenly coated. Refrigerate for at least 4 hours, or overnight.
4
Preheat the oven to 375 degrees F (190 degrees C).
5
Remove chicken from marinade and shake off excess. Discard remaining marinade. Arrange chicken in a roasting pan.
6
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).