Ingredients
One whole chicken (2.5–3 lbs)
Two tablespoons garlic powder
One tablespoon onion powder
One quarter teaspoon ground cumin
One tablespoon dried oregano
Two tablespoons kosher salt
One tablespoon black pepper
One teaspoon paprika
Four tablespoons extra virgin olive oil
One cup orange juice
Juice of two limes
One quarter cup extra virgin olive oil (for marinade)
One tablespoon sliced garlic
Two tablespoons apple cider vinegar
One half cup chicken broth
One tablespoon brown sugar
Three tablespoons cold water
One tablespoon cornstarch
One quarter cup chopped mint
Salt and black pepper to taste
Instructions
1. Use poultry shears to remove the backbone and flatten the chicken.
2. In a bowl, mix garlic powder, onion powder, cumin, oregano, salt, pepper, and paprika.
3. Rub spice mix all over chicken, including under the skin. Chill for 30 minutes.
4. In another bowl, whisk orange juice, lime juice, apple cider vinegar, olive oil, and garlic.
5. Place chicken in marinade. Cover and refrigerate for at least 1 hour.
6. Heat oil in skillet. Sear chicken skin-side down until golden. Flip and pour in reserved marinade.
7. Transfer skillet to 300°F oven and roast until internal temp hits 165°F.
8. For glaze: simmer broth, vinegar, and sugar. Whisk cornstarch in cold water and stir in. Add chopped mint.
9. Brush glaze over chicken, broil briefly, and serve with extra glaze.
Notes
You can substitute the apple cider vinegar with white rum for a traditional mojito flavor.
Marinate whole chicken up to 12 hours, but don’t exceed to avoid mushy texture.
Use leftover glaze on roasted vegetables or rice for a full-flavor meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Grilling, Roasting, Searing
- Cuisine: Cuban-inspired
Nutrition
- Serving Size: 1/4 chicken
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg