Cuban Mojo Whole Chicken Recipe
Marinate the chicken so that it soaks up the fresh garlic, lime, freshly squeezed orange juice, cumin, oregano, and other spices.
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