CUBAN MOJO CHICKEN
INGREDIENTS:
PROCESS, to Grill:
-Combine all the marinade ingredients in a blender and process until smooth
-Place chicken breast-side down, with the legs towards you
-Using kitchen scissors or shears cut along either side of the backbone to remove it, save the backbone for stock
-Break the wishbone with your knife
-Turn the bird breast side up and just press down with the palm of your hand to make it lay flat.
-Make a shallow incision at the joint between the drumstick and thighs
-Make a shallow incision at the joint between the wings and breast
-Place the chicken in a large bowl and pour on the marinade, ensure your cover the chicken completely. Marinate at least one hour and up to 24 hours.
-Pile the charcoal on one side of the grill, you don’t want the chicken to be directly over the flames.
-Place the chicken skin side up on the grill with the legs closest to the flames, but again, not over the flames
-Cover the grill and roast the chicken for 30-45 minutes, until and an instant-read thermometer inserted into the thickest part of the thigh and the breast, reads 165F
-Wrap in foil, let rest for 10-15 minutes
PROCESS, for Oven Roasting:
-Truss the chicken and place in a large freezer bag. For trussing instructions go ‘HERE’
-Combine all Mojo Sauce ingredients in a bowl and mix well
-Pour the Mojo Sauce into the freezer bag with the chicken and coat the chicken well
-Let rest in the refrigerator for at least 4 hours, 24 hours is best
-Preheat oven to 375F
-Remove the chicken from the bag and pour the Mojo sauce over the chicken
-Place chicken in a roasting pan, (line the pan with aluminum foil for easy clean up)
-Roast for 20 minutes
-Rotate pan and roast another 20 minutes
-Continue to rotate every 10 minutes, until an instant-read thermometer reads 165F in the thickest part of the thigh and the breast, but not touching a bone.
-Remove from the oven once it reaches 165F, brush lightly with olive oil, cover with foil and let rest for 10-15 minutes.
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INGREDIENTS:
- 1 Oranges, zest, and juice
- 3 Limes, zest, and juice
- ¼ Cup Fresh Oregano, loosely packed
- 1 Cup Fresh Cilantro, loosely packed (Parsley is ok if you’re sensitive to Cilantro)
- 6 Clove Garlic, crushed and chopped
- ¼ Cup Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Red Pepper Flakes
- 1 Tablespoon Dried Cumin
- 1 3-4 Pound Chicken
PROCESS, to Grill:
-Combine all the marinade ingredients in a blender and process until smooth
-Place chicken breast-side down, with the legs towards you
-Using kitchen scissors or shears cut along either side of the backbone to remove it, save the backbone for stock
-Break the wishbone with your knife
-Turn the bird breast side up and just press down with the palm of your hand to make it lay flat.
-Make a shallow incision at the joint between the drumstick and thighs
-Make a shallow incision at the joint between the wings and breast
-Place the chicken in a large bowl and pour on the marinade, ensure your cover the chicken completely. Marinate at least one hour and up to 24 hours.
-Pile the charcoal on one side of the grill, you don’t want the chicken to be directly over the flames.
-Place the chicken skin side up on the grill with the legs closest to the flames, but again, not over the flames
-Cover the grill and roast the chicken for 30-45 minutes, until and an instant-read thermometer inserted into the thickest part of the thigh and the breast, reads 165F
-Wrap in foil, let rest for 10-15 minutes
PROCESS, for Oven Roasting:
-Truss the chicken and place in a large freezer bag. For trussing instructions go ‘HERE’
-Combine all Mojo Sauce ingredients in a bowl and mix well
-Pour the Mojo Sauce into the freezer bag with the chicken and coat the chicken well
-Let rest in the refrigerator for at least 4 hours, 24 hours is best
-Preheat oven to 375F
-Remove the chicken from the bag and pour the Mojo sauce over the chicken
-Place chicken in a roasting pan, (line the pan with aluminum foil for easy clean up)
-Roast for 20 minutes
-Rotate pan and roast another 20 minutes
-Continue to rotate every 10 minutes, until an instant-read thermometer reads 165F in the thickest part of the thigh and the breast, but not touching a bone.
-Remove from the oven once it reaches 165F, brush lightly with olive oil, cover with foil and let rest for 10-15 minutes.
Full Recipes : www.sipsnibblesbites.com
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