Cuban Mojo Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
504 kcal
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Course
Main Course, Dinner
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Cuisine
Cuban
Cuban Mojo Chicken
Description
The recipe begins by cleaning and seasoning a whole chicken, then coating it with a marinade made from freshly squeezed orange and lime juice, their zests, melted butter or olive oil, garlic, oregano, cumin, salt, and pepper. The chicken is marinated for several hours or overnight to allow deep flavor penetration. Before roasting, the bird is tied and arranged on a rack to ensure even cooking and browning during a high-temperature bake.
The citrus components impart brightness and mild acidity that help tenderize the chicken while complementing the garlic and herbs. Butter or oil adds richness, and roasting creates a crisp skin and juicy interior. Slices of orange or lime optionally garnish the finished dish, enhancing presentation and aroma. This preparation suits a weekend roast or special meal with approachable ingredients and clear technique.
Cooking time depends on chicken size, and if the breast browns too quickly, a foil tent can prevent overcooking. Using butter in the marinade may lead to some solidification during refrigeration but does not affect the outcome. Marinating in large sealable bags simplifies cleanup.
Ingredients
- 1 (5 to 6 pound) chicken for roasting
- salt to taste
- black pepper to taste
Cuban Mojo Marinade
- orange zest of 1
- lime zest of 1
- 1/2 cup orange juice freshly squeezed
- 1/4 cup lime juice freshly squeezed
- 4 tablespoons butter melted or 1/4 cup olive oil
- 8 cloves garlic chopped finely
- 1 teaspoon oregano dried
- 1 teaspoon cumin ground
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1/4 cup cilantro chopped, lightly packed
- orange slices for garnish, optional
- lime slices for garnish, optional
Instructions
- Remove the chicken giblets. They can be discarded or saved for other preparations like stocks or gravies. Rinse the chicken inside and out and remove any excess fat. Pat dry with paper towels and season lightly with salt and pepper (the marinade has salt and pepper as well but a whole chicken needs quite a bit of seasoning).
- In a small bowl, mix all the Cuban Mojo marinade ingredients. Pour the marinade all over the chicken. Cover with plastic wrap and marinate for 4 hours or overnight.
- Remove the chicken from the fridge 30 minutes before baking. Preheat the oven to 425 degrees Fahrenheit. Arrange a rack in the lower third part of the oven.
- Remove the chicken from the marinade and place in a large roasting pan. Discard the marinade. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Bake the chicken for 1 hour. If the breast is getting too golden, tent a piece of aluminum foil over the breast. Bake for an additional 15 minutes or until the internal temperature reaches 165 degrees in the thickest part of the thigh.
- Remove from the oven and tent with aluminum foil. Let the chicken rest for 10 minutes before carving. Garnish with lemon, lime and/or orange slices (optional).
Notes
- Cooking time varies with the size of the chicken, so adjust accordingly to ensure doneness.
- Butter in the marinade may solidify when chilled; this does not affect the flavor or cooking.
- Marinating whole chickens in large zip-top bags can reduce cleanup and ensure even coverage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 3g | 1% |
| Protein | 35g | 70% |
| Fat | 37g | 57% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 193mg | 64% |
| Sodium | 484mg | 20% |
| Potassium | 451mg | 10% |
| Sugar | 1g | 2% |
| Vitamin A | 1980IU | 40% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 39mg | 4% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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