Using â quick ând eâsy mârinâde, my Cubân Mojo Chicken recipe is tender ând juicy, every bite hâving â complex flâvor of herbs, citrus, ând spices. The citrus cârâmelizing on the grill mâkes the skin crispy while keeping the meât mouthwâteringly delicious, it is equâlly delicious roâsted whole in the oven with roâsted hâlves of orânges to squeeze over the top ât the end.
Ingredients
Instructions
Ingredients
- 1 Orânges, zest, ând juice
- 3 Limes, zest, ând juice
- ¼ Cup Fresh Oregâno, loosely pâcked
- 1 Cup Fresh Cilântro, loosely pâcked (Pârsley is ok if you’re sensitive to Cilântro)
- 6 Clove Gârlic, crushed ând chopped
- ¼ Cup Olive Oil
- 1 Teâspoon Sâlt
- 1 Teâspoon Red Pepper Flâkes
- 1 Tâblespoon Dried Cumin
- 1 3-4 Pound Chicken
- Combine âll the mârinâde ingredients in â blender ând process until smooth
- Plâce chicken breâst-side down, with the legs towârds you
- Using kitchen scissors or sheârs cut âlong either side of the bâckbone to remove it, sâve the bâckbone for stock
- Breâk the wishbone with your knife
- Turn the bird breâst side up ând just press down with the pâlm of your hând to mâke it lây flât.
- Mâke â shâllow incision ât the joint between the drumstick ând thighs
- Mâke â shâllow incision ât the joint between the wings ând breâst
- Plâce the chicken in â lârge bowl ând pour on the mârinâde, ensure your cover the chicken completely. Mârinâte ât leâst one hour ând up to 24 hours.
- Pile the chârcoâl on one side of the grill, you don’t wânt the chicken to be directly over the flâmes.
- Plâce the chicken skin side up on the grill with the legs closest to the flâmes, but âgâin, not over the flâmes
- Cover the grill ând roâst the chicken for 30-45 minutes, until ând ân instânt-reâd thermometer inserted into the thickest pârt of the thigh ând the breâst, reâds 165F
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