mojo roast chicken (pollo asado)

mojo roast chicken (pollo asado)
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon dried oregano
  • 2 tablespoons minced garlic
  • 3 tablespoons lime juice
  • 3 tablespoons orange juice
  • 1 (6 pound) whole chicken, cut into pieces



  1. 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.
  2. Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
  3. 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).

04/10/2017
mojo roast chicken (pollo asado), Main Dish recipe PT10M PT2H 6 435 calories
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