Cuban Mojo Whole Chicken Recipe
Today on Kenya’s Kitchen88, I will be sharing my oven roasted Cuban Mojo chicken recipe.
This mojo chicken is juicy and tender with just the right number of spices and seasonings. Allow this chicken to marinate overnight. I promise you won’t regret it. Every bite will be a flavor explosion in your mouth. This tasty Cuban mojo chicken taste as good as it looks.
Baked chicken that’s packed with flavor and is so delicious! Marinate the chicken so it can take in all that delectable spice. From the fresh garlic, lime, freshly squeezed orange juice, cumin, oregano, and other spices. This dish is such a feast. It’s the perfect summer recipe to try. Your family will love it.
You can serve this delicious mojo chicken recipe with rice, plantains, and black beans on the side. I hope you enjoy this recipe.
Cuban Mojo Whole Chicken Recipe
Ingredients
- 1 ½ tsp cumin
- 1 ½ tsp oregano
- 1 tsp seasoned black pepper
- 1/2 tsp Himalayan pink salt
- 1/2 to 1 tsp garlic powder
- 1 tsp McCormick salt free onion & herb seasoning
- 1/2 tsp paprika
- 1/2 cup freshly squeezed juice of an orange (Or orange juice)
- Juice of 1 lime
- 1/2 cup melted or softened butter
- 2 Tbs Olive oil
- 2 tsp fresh garlic
Tip: Allow your chicken to marinate overnight or at least 2 hours minimum.
Instructions
- Clean & prep the chicken beforehand, then pat dry with a paper towel.
- Place the chicken into a greased roasting pan.
- Preheat the oven to 425 Degrees.
- In a medium bowl, add the butter and olive oil.
- Add the dry spices/seasonings, orange juice, lime juice, and garlic.
- Stir everything together to make the marinade.
- Next, season the chicken with salt and pepper. Don’t forget to season the inside of the cavity as well.
- Then, pour or rub the marinade on all sides of the chicken and inside the cavity.
- *Lift the chicken skin to pour some of the marinade under the skin. Rub the marinade onto the chicken.
- Next, tie the legs together with string or aluminum foil.
- Place the chicken in the oven and bake for 45 minutes @ 425 degrees.
- After the 45 minutes, take the chicken out of the oven and baste the chicken with the juices in the pan.
- Place the chicken back into the oven and cook an additional 15 minutes.
- Tip: **If the chicken is browning too quickly, cover with aluminum foil.
- Then, take the chicken out of the oven and baste one last time with the juices.
- Cook an additional 15 to 20 minutes or until the chicken is fully cooked.
- *Use a thermometer to ensure doneness.
- Remove the chicken from the oven and allow it to rest at least 15 minutes
