Spatchcock Mojo Chicken
This juicy Cuban marinated chicken will be the star of your dinner table!
Ingredients
- 3-5 lb whole chicken
- 1 medium red onion
- 1 lime
- 1 orange
Mojo Marinade
- 1 cup cilantro packed
- ¾ cup olive oil
- zest of one orange
- ⅔ cup fresh squeezed orange juice
- zest of one lime
- ½ cup fresh lime juice
- 3 tbsp mint leaves chopped
- 8-10 cloves garlic
- salt and pepper
- ½ jalapeno optional
Instructions
Marinade
- Add all of the marinade ingredients to a blender or food processor. I love using my Nutribullet Pro to quickly pulse small batch marinades.
- Alternatively, you can finely mince the herbs and garlic, and add them to the remaining marinade ingredients.
Spatchcock Chicken
- Place the whole chicken breast-side down on a cutting board.
- Using kitchen shears, cut along the right side of the of the spine/backbone from the tail to the neck. Repeat on the left side of the bone. Discard or reserve for stock.
- Flip chicken over (cut side down and breast side up). Press down firmly to flatten- you will likely hear it crack.
- Season with salt and pepper and place in a gallon zip-lock bag or large bowl.
- Pour marinade over chicken to completely cover. Marinate in the fridge for at least 4 hours, up to 24.
- Preheat the oven to 450°F
- Slice onion, lime and orange into large wedges and spread around a large baking sheet or roasting pan.
- Place chicken, breast side up, on top of the onions and citrus so it is not directly touching the pan. Pour over remaining marinade.
- Place chicken in the oven (I use the second highest rack), for 15 minutes.
- Reduce the temperature to 400° and continue cooking for 40-45 minutes or until the internal temperature reaches 165°
- Remove from oven and let chicken rest for at least 10 minutes. Slice and serve with steamed rice, black beans, and tostones.