Cuban-style Mojo Pollo Asada (Roasted Chicken)

Ingredients List

• 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

Instructions

1. In a small saucepan, heat olive oil over medium-high heat until it becomes very hot. In the meantime, combine cumin, salt, oregano, and garlic in a heat-safe bowl, mashing them into a paste.

2. Remove the oil from heat and stir in the prepared paste. Let it cool slightly, then add lime juice and orange juice to the mixture.

3. Place the chicken into a large resealable bag, pour in the marinade, and shake the bag to coat the chicken evenly. Refrigerate for at least 4 hours, or overnight for maximum flavor.

4. Preheat the oven to 375°F (190°C).

5. Take the chicken out of the marinade and discard the excess. Arrange the chicken pieces in a roasting pan.

6. Roast the chicken in the preheated oven for about 1 hour, or until the meat is no longer pink near the bone and the juices run clear. The internal temperature should reach at least 165°F (74°C) when checked with a meat thermometer.

Note from the Editor:

The nutritional information for this recipe is based on the total amount of marinade ingredients. Keep in mind that the actual amount consumed will vary.

Nutritional Information (per serving)