This spicy Cuban dish is can be served hot or cold. Pollo con mojo is delicious when accompanied with lime and orange wedges, black beans and rice. Ask your butcher to joint the chicken for you or follow our instructions in the recipe.

Serves
4

Preparation

20min

Cooking

25min

Skill level

Easy
By
Average: 3.3 (22 votes)
Yum

Ingredients

  • 1.8 kg whole chicken, cut into 10 pieces (see Note)
  • lime and orange wedges, and black beans and rice, to serve

Mojo marinade

  • 2 garlic cloves
  • 1 long red chilli, chopped
  • 2 oranges, 1 zested, 2 juiced
  • 2 limes, juiced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 2 tbsp olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time overnight

Drink A traditional mojito made with Havana Club white rum ($40, 750 ml). 

To make marinade, using a mortar and pestle, grind garlic, chilli and 1 tsp salt to a fine paste. Stir in orange zest and juice, lime juice, oregano, cumin and oil.

Using a sharp knife, score chicken, then place in a single layer in a baking dish. Rub chicken with marinade until well coated. Cover and refrigerate overnight.

Heat a barbecue or chargrill pan over medium heat. Drain and discard marinade. Cook chicken, turning occasionally, for 25 minutes or until cooked through. (It will blacken slightly due to the orange juice.)

Serve chicken hot or cold with lime and orange wedges, and black beans and rice.

 

Note
• Ask your butcher to joint the chicken for you, or to do this yourself, using poultry shears, remove chicken legs and thighs, then remove chicken breasts and cut in half, and finally remove the wings; you should have 10 pieces. 

 

Photography by Brett Stevens.

 

As seen in Feast magazine, Jan 2012, Issue 5. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.