Recipe by karmicflower
"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."
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extra-virgin olive oil
1 1/2 teaspoons
1 1/2 teaspoons
1 (6 pound)
whole chicken, cut into pieces
I made this recipe and used a whole chicken instead of chicken parts. A visiting friend commented that the smell of the marinade was savory and made her hungry. The chicken marinaded for about five hours and that was enough to suffuse much of the meat with garlicky-sweet flavor. The browned bits of seasonings on the skin was a big plus. This fed my family, including picky children, without any complaint, only compliment! I did serve with rice, but could see how with mashed potatoes and turning the pan drippings into gravy it would've been excellent too.
I guess I was expecting much more flavor from the marinade than what I got. Don't get me wrong, the chicken was tender and moist, but I just didn't taste much in the way of seasonings. Next time, I'll probably add some more cumin and maybe some smoked paprika or hot sauce for some zing. Thanks, Karmicflower.
This is the little black dress of chicken marinades -- suitable for the oven or the grill. The first time I made this, I roasted a butterflied chicken using a short marinade time (maybe 4 hours). Fantastic flavor with a crispy skin. The second time I used this recipe, I cut the oil amount by half, used the citrus zest and marinated skinless bone-in chicken thighs overnight. Grilling low and slow produced *the* most flavorful grilled chicky. This has quickly become a favorite - thanks karmicflower.
We thought this was pretty good. I cut back on the cumin a bit and added a little chile powder and cayenne pepper. I don't think it needed quite so much oil. It was a bit greasy. When I make this again, I'll use less. Thanks for the recipe!
I use this recipe for pulled pork in the slow cooker. EXCELLENT! Just mix all the marinade ingredients together (except the oil of course) and pour over the pork in the slow cooker and let it go for 6-8 hours. FABULOUS! My family and friends love it! Thanks for the recipe
I liked this very much! I'm falling in love with Cuban food, at least the dishes on this site! Made as written, except did not heat garlic & spices in olive oil first, and I am sure it would have been even more tasty if I had. Even with unheated oil it was 5 stars!
Delicious recipe. I doubled the marinade since I placed the chicken whole in a large bowl in the fridge. I ran short on olive oil, so I used 1/2 cup olive oil and 1/2 cup canola oil. Almost the entire chicken was covered, although half way through I turned the chicken. I marinaded the chicken for a total of 10 hours. Before roasting the bird (whole) I sprinkled the skin with a little paprika. I followed the instructions on this site for roasting a chicken using the high heat method. I highly recommend this as it results in a nice crispy skin. I'll be making this again. Thank you!
My husband made this for us and although we loved it (the chicken had great flavor), we found that ½ cup of oil was waaaay too much! Next time he makes this he is going to try with a ¼ of a cup of oil, possibly even less than that. Also, he let it marinade overnight; I don't think 4 hours is enough to infuse all the flavors into the chicken. Our 11 year old, extremely picky eater loved the taste too; otherwise we would add some chilies to spice it up! And I agree with one other reviewer, you could easily have this with mashed potatoes and turn the drippings into wonderful gravy!!! Thanks for a great recipe, minus some of the oil for us!
* Percent Daily Values are based on a 2,000 calorie diet.
Mojo Roast Chicken (Pollo Asado)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 358
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