Mojo Chicken Recipe

A bright, refreshing mojo marinade that's perfect for roasting a whole chicken. Try this lower carb variation and wow your friends and family with this show stopping dish!

Course Recipes

Cuisine Cuban

Keyword Low Carb Mojo Chicken Recipe

Prep Time 10

Cook Time 1 30

Additional Time 2

Total Time 3 40

Servings Servings

Calories 500kcal

Author Bon Appeteach

Ingredients

1, 4 lb. Whole Chicken keep it 4 lb and under for easier baking time and crispy skin
3-4 tbsp. Olive or Avocado Oil
1 tbsp. Orange Zest Optional but adds flavor
1 cup Fresh Orange Juice
1/2 cup Fresh Lime Juice
1/4 cup Fresh Lemon Juice
4 Garlic Cloves
1 tsp. Dried Oregano
1 tsp Dried Thyme
1 tsp Cumin
2 tsp Sea Salt
1 tsp Coarse Black Pepper

Instructions

Prepare the Chicken

Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone until the chicken lays flat. Pat dry, season as desired, and cook.
Place your prepped chicken in a baking dish (I like a 9x13 inch dish).

Mojo Marinade

In a blender, combine the marinade ingredients and pulse a few times. Once combined, pour over the chicken and make sure the top and bottom has been coated. Cover with plastic wrap and store in the fridge for at least 30 minutes and up to overnight.

Cooking Instructions

Preheat your oven or grill (indirect heat) to 425 F. Prepare a baking pan and cover with foil or parchment (for easy clean up).
Place the chicken on the pan and bake for approximately 60-75 minutes or so (this will vary based on how large the bird is).
The chicken should reach an internal temperature of 165 F in the thickest part of the thigh.
Let the chicken rest 10-15 minutes before slicing so the juices settle. Slice into pieces and serve.

Video

Notes

Use this marinade with other chicken pieces or with your favorite pork cut too!

Nutrition