READY IN 5+ hrs

Mojo Roast Chicken (Pollo Asado)

Read Reviews (32)

"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." — karmicflower

Directions

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

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr
READY IN 5 hrs 10 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 25, 2009

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.

—mariasol

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Most Helpful Critical Review

May 26, 2011

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.

—KOALAGIRL

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40 Ratings

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May 05, 2011

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.

—Nicolette

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Sep 28, 2009

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!

—Dianemwj

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Feb 22, 2011

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!

—NA

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Oct 14, 2011

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

—tk815

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Jun 07, 2010

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!

—Tn44magnum

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Sep 28, 2009

my whole family loved this recipe. I marinated the chicken overnite, and cooked it for 55 minutes, and it turned out very tasty and moist. I will make this again and again. This recipe is a keeper!

—LOVELEIGH98

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Nutrition

Calories
562 kcal
28%

Carbohydrates
2 g
< 1%

Cholesterol
146 mg
49%

Fat
39.8 g
61%

Fiber
0.2 g
< 1%

Protein
46.2 g
92%

Sodium
501 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mojo Roast Chicken (Pollo Asado)

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 562
Calories from Fat: 358

% Daily Value *
Total Fat 39.8g 61 %
Saturated Fat 9.1g 46 %
Cholesterol 146mg 49 %
Sodium 501mg 20 %
** Potassium 439mg 12 %
Total Carbohydrates 2g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 46.2g 92 %
** Sugars 0.6g
** Vitamin A 4 %
** Vitamin C 9 %
** Calcium 4 %
** Iron 28 %
** Thiamin 12 %
** Niacin 110 %
** Vitamin B6 44 %
** Magnesium 15 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.