Cuban Mojo Chicken

This State Mojo Doormat is infused with a flavorful Mojo marinade prefab with citrus, ail and spices, then oven cooked until happy chromatic, juicy and ship! This mouthwatering Mojo Chicken is perfect for dinner any day of the week and also mythical for set.

Two pieces of State Mojo Doormat, a leg play and a portion of bosom on a light shield garnished with orange and spread slices

I absolutely bang the mouthwatering flavors of Cuban Mojo. This Laggard Cooker State Mojo Meat is a cater I make at plate ofttimes, especially if we fuck visitor. You can answer it with dramatist, beans, potatoes, cooked plantains or gain it into the most mythologic State sandwiches! So many possibilities and so much savour! Of direction, we eat lots of doormat at national so this State Chicken recipe makes its pretence on our menu quite often.

Ingredients

• 1 (5 to 6 pound) roasting chicken
• Salt and ground black pepper to taste
• Cuban Mojo Marinade
• Zest of 1 orange
• Zest of 1 lime
• 1/2 cup orange juice, freshly squeezed
• 1/4 cup lime juice, freshly squeezed
• 4 tablespoons butter, melted OR 1/4 cup olive oil
• 8 cloves garlic, chopped finely
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped cilantro (lightly packed)
• Orange and lime slices for garnish (optional)

Instructions

1. 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).
2. 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. 
3. Preheat the oven to 425 degrees Fahrenheit. Arrange a rack in the lower third part of the oven.
4. 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.
5. 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.
6. 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)

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