Best 3 Cuban Mojo Roast Chicken Recipes
Welcome to the world of Cuban mojo roast chicken, a flavorful and aromatic dish that captures the essence of Cuban cuisine. This succulent chicken is marinated in a vibrant blend of spices, herbs, and citrus, then slow-roasted until fall-off-the-bone tender. The result is a juicy, flavorful chicken with a crispy, golden-brown skin that will tantalize your taste buds. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the steps of creating an authentic Cuban mojo roast chicken that will transport you to the vibrant streets of Havana.
Check out the recipes below so you can choose the best recipe for yourself!
CUBAN MOJO CHICKEN
This Cuban Mojo Chicken is infused with a flavorful Mojo marinade made with citrus, garlic and spices, then oven roasted until golden brown, juicy and tender! This mouthwatering Mojo Chicken is perfect for dinner any day of the week and also fabulous for company!
Provided by Chef Kathy McDaniel
Categories Dinner Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- Remove the chicken giblets. They can be discarded or saved for other preparations like stocks or gravies. Rinse the chicken inside and out and remove any excess fat. Pat dry with paper towels and season lightly with salt and pepper (the marinade has salt and pepper as well but a whole chicken needs quite a bit of seasoning).
- In a small bowl, mix all the Cuban Mojo marinade ingredients. Place the chicken in a large bowl and pour the marinade over the chicken. Cover with plastic wrap and marinate for 4 hours or overnight.
- Preheat the oven to 425 degrees Fahrenheit. Arrange a rack in the lower third part of the oven.
- Remove the chicken from the marinade and place in a large roasting pan. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Bake the chicken for 1 hour. If the breast is getting too golden, tent a piece of aluminum foil over the breast. Bake for an additional 15 minutes or until the internal temperature reaches 165 degrees in the thickest part of the thigh.
- Remove from the oven and tent with aluminum foil. Let the chicken rest for 10 minutes before carving. Garnish with lemon and lime slices (optional)
Nutrition Facts : Calories 504 kcal, Carbohydrate 3 g, Protein 35 g, Fat 37 g, SaturatedFat 12 g, Cholesterol 193 mg, Sodium 484 mg, Sugar 1 g, ServingSize 1 serving
MOJO ROAST CHICKEN (POLLO ASADO)
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.
Provided by karmicflower
Categories World Cuisine Recipes Latin American Caribbean
Time 5h10m
Yield 8
Number Of Ingredients 8
Steps:
- 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).
Nutrition Facts : Calories 562 calories, Carbohydrate 2 g, Cholesterol 145.5 mg, Fat 39.8 g, Fiber 0.2 g, Protein 46.2 g, SaturatedFat 9.1 g, Sodium 501 mg, Sugar 0.6 g
CUBAN MOJO CHICKEN RECIPE
Steps:
- Gather the ingredients.
- In a large bowl, combine the orange zest, lime zest , orange juice, lime juice, olive oil, cilantro, garlic cloves, jalapeno (if using), oregano, cumin, salt, and black pepper.
- Place the chicken into the marinade , cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can also do this in a large zip-top bag, but be sure to place the bag into a large bowl to safeguard against drips.
- Preheat the oven to 400 F. Remove the chicken from the marinade and place on a large roasting pan. If you like, tie the legs together with kitchen string and tuck the wing tips under the body to help prevent them from darkening too much.
- Roast in the oven for approximately 1 1/2 hours, or until the thickest part of the thigh reaches 165 F on a meat thermometer. If the breast starts to get too dark while roasting, cover loosely with a sheet of aluminum foil.
- Remove from the oven, cover loosely with aluminum foil, and allow to rest for about 10 minutes before carving.
- Garnish with orange and lime slices (if using) and serve with rice and black beans.
Nutrition Facts : Calories 673 kcal, Carbohydrate 7 g, Cholesterol 152 mg, Fiber 1 g, Protein 47 g, SaturatedFat 10 g, Sodium 456 mg, Sugar 3 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g
Tips:
- Use a whole chicken. This will give you the most flavor and juiciness.
- Don't overcrowd the pan. Make sure there is enough space for the chicken to cook evenly.
- Roast the chicken at a high temperature. This will help to create a crispy skin and juicy meat.
- Baste the chicken frequently. This will help to keep the chicken moist and flavorful.
- Let the chicken rest before carving. This will help to keep the juices in the chicken.
Conclusion:
Cuban Mojo Roast Chicken is a delicious and easy-to-make dish that is perfect for any occasion. The combination of the tangy mojo sauce and the juicy chicken is sure to please everyone. So next time you're looking for a flavorful and satisfying meal, give Cuban Mojo Roast Chicken a try.
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