Pollo Guajiro Recipe
Roasted half chicken marinated in sour orange adobo that delivers a delicious citric taste
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Ingredients
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Marinade
Chicken
Method
Marinade Preparation
- 1
Mix the Marinade Ingredients
In a mixing bowl, combine the sour orange juice, minced garlic, ground cumin, dried oregano, olive oil, salt, and black pepper. Stir well until the ingredients are fully mixed.
- 2
Add Fresh Herbs
Add the chopped fresh cilantro to the marinade and stir again to combine.
- 3
Marinate the Chicken
Place the chicken halves in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for best flavor.
Cooking the Chicken
- 4
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 5
Prepare the Chicken for Roasting
Remove the chicken from the marinade and let any excess marinade drip off. Place the chicken halves skin-side up on a roasting pan.
- 6
Roast the Chicken
Roast the chicken in the preheated oven for about 45-55 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
- 7
Rest the Chicken
Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before serving.
- 8
Serve
Garnish the roasted chicken with lime wedges and fresh cilantro leaves before serving. Enjoy your Pollo Guajiro!
