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!
A traditional Cuban marinade would use sour oranges, which are not easy to find unless you live near a Global style market and then I think they’re more of a seasonal item. We’re able to find them very rarely, so I can say once you’ve had this recipe you tend to crave it as soon as the weather starts warming up. If your not able to find sour oranges, you can substitute them by using limes to get pretty much the same effect in the marinade. This recipe is all about the marinade, don’t leave out the zest either, if you don’t have a zester, but you have a box grater, the smallest side works for just fine for zesting.
We saw Jeff Mauro from a Foodnetwork show “The Kitchen” use this method for searing the skin on a spatchcock chicken and wanted to try it on the grill. It worked beautifully plus there’s a bonus, you don’t get all the flare ups with the flames, but you get all the flavor of grilling. You get your cast iron skillet screaming hot (make sure it’s oiled up good on the inside), but he did it in the oven so either way will work great.
A friend once told me the thing they missed most about moving away from Miami was the Cuban food, it had amazing flavors and I have to agree because we’ll definitely be looking for more Cuban recipes to try. Although I did make a little Cuban Avocado Citrus Salad with a Honey Lemon Dressing to go with this Cuban Mojo Spatchcock Chicken and it was really good and healthy too.
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