1 whole chicken (5 to 6 pounds)
1 1/2 cups fresh orange juice (2-3 Oranges)
1/2 cup fresh lime juice (2 -3 limes)
Zest of 1 orange
3 tablespoons chopped fresh oregano
1 cup chopped fresh cilantro
4 tablespoons finely minced garlic
1 small onion chopped
2 teaspoons cumin
2 teaspoons chili powder
1/2 cup olive oil
1 tablespoon Kosher salt and
1 tablespoon sugar
1 teaspoon freshly ground black pepper
- For the mojo marinade: Spatchcock the chicken. Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, garlic, onion, and the cumin in a blender. pour in the olive oil while blending. Rub some of the marinade all over the chicken and place into a resealable plastic bag and pour in the rest of the marinade. Seal while take the air out and massage to make sure it gets all over the chicken. Allow to marinate for 2 to 3 days in the fridge. Take out and let sit for 2 hours to come to room temperature. Once marinated, remove from the bag and wipe away any excess liquid.
- For the chicken: Preheat oven to 375 degrees. Place the chicken on a wire rack on a cookie sheet. Spay the chicken with olive oil and bake until internal temp reaches 160 degrees. Remove and cover with foil for 15 minutes.
- Cut the chicken into pieces.