Mojito Chicken

Total Time:
2 hr 30 min
Prep:
30 min
Inactive:
1 hr 30 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1 (2 1/2 to 3-pound) chicken
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1/4 teaspoon ground cumin
  • 1 tablespoon dried oregano
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon paprika
  • Marinade, recipe follows
  • 4 tablespoons extra virgin olive oil
  • Mojito Glaze, recipe follows
Directions
  • Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.

  • Preheat oven to 300 degrees F.

  • Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.

  • In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.

  • Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra virgin olive oil. When oil is hot, place chicken skin side down and sear.

  • When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F.

  • Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.


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