Pollo Asado Recipe
Half chicken marinated in abuela’s mojo and slowly cooked in the oven.
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Ingredients
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Marinade (Abuela’s Mojo)
Chicken and Roasting
Method
Marinade (Abuela’s Mojo)
Combine liquids and aromatics
In a medium bowl, whisk together the orange juice, lime juice and olive oil until combined.
Add flavorings
Stir in the minced garlic, chopped cilantro, dried oregano, ground cumin, smoked paprika, ground black pepper, kosher salt, honey, crushed bay leaves and orange zest. Mix thoroughly so the honey dissolves and herbs distribute evenly.
Taste the mojo and adjust: it should be bright, slightly sweet, garlicky and herb-forward. If too tart, add up to 1 tsp more honey; if too sweet, add a squeeze more lime.
Chicken and Roasting
Prepare the chicken
Pat the half chicken dry with paper towels. Gently loosen the skin over the breast and thighs with your fingers to create pockets for marinade.
Marinate
Place the chicken in a resealable plastic bag or a shallow dish. Pour about two-thirds of the mojo over the chicken, making sure some marinade gets under the skin and into the cavity. Reserve the remaining one-third of the marinade for basting. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor.
Bring to room temperature
Remove the chicken from the refrigerator 30–45 minutes before roasting to take the chill off; keep covered.
Preheat oven and prepare pan
Preheat the oven to 375°F (190°C). Position a rack in the center. Line a rimmed baking sheet or roast pan with foil and set a wire rack on the sheet to lift the chicken so air circulates and skin crisps.
Season and oil
Brush or rub the chicken skin lightly with 1 tablespoon olive oil and sprinkle the skin with the coarse sea salt and freshly ground black pepper. Allow the olive oil to help crisp the skin while roasting.
Roast (slow and even)
Place the chicken on the prepared rack, skin side up. Roast in the preheated oven for 35–45 minutes, depending on size. After the first 20 minutes, baste the chicken with half of the reserved marinade. Baste again once more 10 minutes later. Continue roasting until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) and juices run clear. Total roast time will typically be 40–50 minutes for a 1.5–2 lb half chicken.
Optional high-heat finish
If the skin is not as crisp or deeply colored as desired, increase the oven to 425°F (220°C) for the final 5–8 minutes, watching closely to avoid burning.
Rest the chicken
Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes. Resting allows juices to redistribute and finish cooking to safe temperature.
Serve
Slice or serve the half chicken whole. Spoon any pan juices or the remaining reserved mojo warmed (do not use raw marinade without bringing to a boil) over the chicken. Garnish with cilantro sprigs and lime wedges for squeezing. Finish with a light sprinkle of coarse sea salt if desired.