Mojo

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 Bell pepper, orange
  • 1 handful Cilantro
  • 9 Garlic cloves
  • 1 Lime, Juice of
  • 1/2 Orange, juice of

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

Found on foodwinethyme.com

Description

Ingredients

• ¼ orange bell pepper
• 9 garlic cloves
• handful of cilantro
• 1 tsp cumin
• juice of one lime
• juice of ½ orange
• ¼ cup extra virgin olive oil
• One whole chicken
• 1 tbsp adobo powder
• ½ tbsp oregano
• 1 small onion, sliced
• salt
• prepared Mojo (recipe above)

Directions

• Pulse all the ingredients in a blender. Store in a glass jar until ready to use.
• Place the chicken on a cutting board breast-side-down. Working from the cavity opening up to the neck, cut down each side of the back bone with a pair of kitchen shears.
• Turn the chicken over and press on the breast bone to flatter.
• Preheat oven to 350 degrees.
• Generously season the bird with salt, adobo and oregano. Top with onion slices.
• Transfer to a glass dish and coat well with Mojo on both sides. Cover with plastic wrap and marinade for at least two hours or overnight.
• To roast the chicken, set into an oven proof skillet. Do not cover.
• Roast until internal temperature is 165 degrees. It took me about 1½ hours, but this will vary depending on the size of the bird.
• Before carving allow to rest for 10 min. Enjoy.

Nutrition