Cuban Mojo Spatchcock Chicken

Just the aroma of the ingredients is enough to make your mouth water. Wait till you taste this Cuban Mojo Spatchcock Chicken! All the bold, zesty flavors of summer come together and get trapped within the crispy skin. Plus this chicken stays juicy till the last bite!

Ingredients

• 1 roasting chicken (about 5lbs)
• Salt and ground black pepper to taste

Cuban Mojo Marinade
• Zest of 1 orange
• Zest of 2 limes
• 3/4 cup orange juice
• 1/2 cup lime juice
• 1/4 cup olive oil
• 4 cloves garlic, (minced)
• 1 teaspoon dried oregano (we used Mexican oregano)
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 can chicken broth
• 2 Tablespoon Peanut Oil or Vegetable Oil
• 1/2 cup chopped cilantro (reserve a bit for garnishing)
• Orange slices for garnish (optional)

Instructions

Prep chicken and marinade
1. 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. Remove backbone.
2. Turn the chicken over and press on the breast bone to flatten.Season with salt and pepper.
3. Add marinade ingredients to a food processor or blender and pulse till finely chopped. Spread all over chicken then place in large zip lock bag or large covered bowl. Place in refrigerator for at least 4 hours to overnight.

Grilling method
1. Prepare grill for direct high heat. Once grill is ready Add the vegetable oil to the cast iron skillet, spread around with paper towel to evenly coat inside of skillet. Place cast iron skillet on grill grate and allow to heat up for 5-10 minutes.
2. Remove the chicken from the marinade and pat dry.
3. Place chicken breast side down into skillet. Allow to cook for 20 minutes.
4. Gently flip chicken and add chicken stock. Allow chicken to cook for another 25-30 minutes. Temperature taken in breast should read 160+.
5. One chicken is done, remove to cutting board and allow to rest for 10 minutes. Slice and serve.

Oven method:
1. When ready to cook, place a cast-iron skillet on the bottom rack of the oven and preheat the oven to 500 degrees F.
2. Remove the chicken from the marinade and pat dry.
3. Carefully remove the hot skillet and lower the oven temperature to 450 degrees F. Add the vegetable oil to the skillet, place the chicken breast-side down in it and return it immediately to the oven. Roast until well browned, 20 to 30 minutes. Gently flip the chicken and add chicken stock. Cook until the breast registers 160 degrees F, about another 10 minutes. Let rest for 10 minutes on a cutting board. Slice and serve.

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