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My review
Mojo Roast Chicken (Pollo Asado)
7
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
5 h 10 m servings 562Original recipe yields 8 servings (1 whole chicken)
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Directions
{{model.addEditText}} Print- 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.
- Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
- 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
Read all reviews 4968 Ratings
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Most helpful positive review
9/25/2009
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 ...
Most helpful critical review
5/26/2011
I guess I was expecting much more flavor from the marinade than what I got. Don't get me wrong, the chicken was tender and moist, but I just didn't taste much in the way of seasonings. Next ti...
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9/25/2009
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 ...
9/28/2009
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...
10/14/2011
I use this recipe for pulled pork in the slow cooker. EXCELLENT! Just mix all the marinade ingredients together (except the oil of course) and pour over the pork in the slow cooker and let it ...
5/26/2011
I guess I was expecting much more flavor from the marinade than what I got. Don't get me wrong, the chicken was tender and moist, but I just didn't taste much in the way of seasonings. Next ti...
6/7/2010
Delicious recipe. I doubled the marinade since I placed the chicken whole in a large bowl in the fridge. I ran short on olive oil, so I used 1/2 cup olive oil and 1/2 cup canola oil. Almost the ...
6/13/2011
My husband made this for us and although we loved it (the chicken had great flavor), we found that ½ cup of oil was waaaay too much! Next time he makes this he is going to try with a ¼ of a cup...
2/17/2011
I liked this very much! I'm falling in love with Cuban food, at least the dishes on this site! Made as written, except did not heat garlic & spices in olive oil first, and I am sure it would h...
9/25/2009
my whole family loved this recipe. I marinated the chicken overnite, and cooked it for 55 minutes, and it turned out very tasty and moist. I will make this again and again. This recipe is a ke...
1/29/2012
I marinated for about 30 hours. The oven was in use so I grilled the chicken. The flavors really penetrated the meat, and every bite was a treat. Thanks for a great recipe.