This mojo-marinated pollo asada (roasted chicken) is just like grandma used to make! It’s traditionally served with white rice, but it’s also great with mashed potatoes or in sandwiches on Cuban bread or fresh rolls. For a smaller bird, drumsticks, or thighs, use just half of the mojo recipe.
Preparation Details
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 5 hrs 30 mins
Servings: 8
Ingredients
- ½ cup extra-virgin olive oil
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons kosher salt
- ½ teaspoon dried oregano
- 2 tablespoons minced garlic
- 3 tablespoons lime juice
- 3 tablespoons orange juice
- 1 (6 pound) whole chicken, cut into pieces
Steps
- Heat olive oil in a small saucepan over medium-high heat until very hot. Meanwhile, mash cumin, salt, oregano, and garlic together in a heat-proof bowl until a paste forms.
- Remove oil from the heat and whisk in paste; allow to cool slightly. Stir in lime juice and orange juice.
- Place chicken into a large resealable bag; pour in marinade and shake until chicken is evenly coated. Refrigerate for at least 4 hours, or overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove chicken from marinade and shake off excess. Discard remaining marinade. Arrange chicken in a roasting pan.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
