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Mojo Pollo Asada (Roast Chicken)
Mojo Pollo Asada (Roast Chicken)
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
330 minutes
Tender roasted Cuban-style chicken marinated in zesty citrus mojo sauce, served with fluffy white rice.
Ingredients:
  • 0.5 cup extra-virgin olive oil
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon dried oregano
  • 2 tablespoons minced garlic
  • 3 tablespoons lime juice
  • 3 tablespoons orange juice
  • 1 (6 pound) whole chicken, cut into pieces
Instructions:
  • In a small saucepan, heat olive oil over medium-high heat until very hot. While the oil is heating, combine cumin, salt, oregano, and garlic in a heat-proof bowl and mash them together until a paste forms.
  • Take the oil off the heat and whisk in the paste. Let it cool slightly before mixing in the lime juice and orange juice.
  • Transfer the chicken into a spacious resealable bag, add the marinade, and shake well to ensure the chicken is thoroughly coated. Chill in the refrigerator for a minimum of 4 hours or preferably overnight.
  • Preheat the oven to 375°F (190°C) for a perfect bake.
  • Pat chicken dry with paper towels after removing it from the flavorful marinade, allowing any excess to gently shake off. Delicately lay the succulent chicken pieces in a roasting pan, ready to be transformed into a delicious dish.
  • Roast in the preheated oven until fully cooked and the juices run clear, around 1 hour. Ensure the meat reaches an internal temperature of at least 165 degrees F (74 degrees C) when using an instant-read thermometer near the bone.

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