Mojo Roast Chicken (Pollo Asado)

Mojo Roast Chicken (Pollo Asado)

38 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    5 h 10 m
karmicflower
Recipe by  karmicflower

“Mojo-marinated roast chicken, just like grandma used to make! Serve with white rice, which is the traditional way. It's also great with mashed potatoes or in sandwiches with Cuban bread or fresh rolls. You can use half the mojo recipe for a smaller bird, drumsticks, or thighs.”

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Ingredients

Adjust Servings

Original recipe yields 1 whole chicken

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Directions

  1. Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
  2. Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
  3. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

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Reviews (38)

Rate This Recipe
mariasol
37

mariasol

I made this recipe and used a whole chicken instead of chicken parts. A visiting friend commented that the smell of the marinade was savory and made her hungry. The chicken marinaded for about five hours and that was enough to suffuse much of the meat with garlicky-sweet flavor. The browned bits of seasonings on the skin was a big plus. This fed my family, including picky children, without any complaint, only compliment! I did serve with rice, but could see how with mashed potatoes and turning the pan drippings into gravy it would've been excellent too.

Nicolette
21

Nicolette

This is the little black dress of chicken marinades -- suitable for the oven or the grill. The first time I made this, I roasted a butterflied chicken using a short marinade time (maybe 4 hours). Fantastic flavor with a crispy skin. The second time I used this recipe, I cut the oil amount by half, used the citrus zest and marinated skinless bone-in chicken thighs overnight. Grilling low and slow produced *the* most flavorful grilled chicky. This has quickly become a favorite - thanks karmicflower.

Dianemwj
17

Dianemwj

We thought this was pretty good. I cut back on the cumin a bit and added a little chile powder and cayenne pepper. I don't think it needed quite so much oil. It was a bit greasy. When I make this again, I'll use less. Thanks for the recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 562 cal
  • 28%
  • Fat
  • 39.8 g
  • 61%
  • Carbs
  • 2 g
  • < 1%
  • Protein
  • 46.2 g
  • 92%
  • Cholesterol
  • 146 mg
  • 49%
  • Sodium
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

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