Cuban Citrus Chicken Recipes

CUBAN MOJO CHICKEN RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, combine the orange zest, lime zest , orange juice, lime juice, olive oil, cilantro, garlic cloves, jalapeno (if using), oregano, cumin, salt, and black pepper.
• Place the chicken into the marinade , cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can also do this in a large zip-top bag, but be sure to place the bag into a large bowl to safeguard against drips.
• Preheat the oven to 400 F. Remove the chicken from the marinade and place on a large roasting pan. If you like, tie the legs together with kitchen string and tuck the wing tips under the body to help prevent them from darkening too much.
• Roast in the oven for approximately 1 1/2 hours, or until the thickest part of the thigh reaches 165 F on a meat thermometer. If the breast starts to get too dark while roasting, cover loosely with a sheet of aluminum foil.
• Remove from the oven, cover loosely with aluminum foil, and allow to rest for about 10 minutes before carving.
• Garnish with orange and lime slices (if using) and serve with rice and black beans.

CUBAN CITRUS CHICKEN - WW CORE

Steps:

• Sprinkle both sides of chicken breasts with salt and pepper. Press cumin seeds into both sides of chicken.
• Heat oil in large skillet over medium heat until hot. Add chicken; cook 7 to 9 minutes or until golden brown and no longer pink in center, turning once. Place on plate; cover loosely with foil.
• Add garlic to skillet; cook and stir 30 to 60 seconds or until fragrant. Add orange juice, lemon juice, orange slices, lemon slices and 1 tablespoon of the parsley. Bring to a simmer, stirring to scrape up any browned bits from bottom of skillet.
• Serve chicken with sauce; spoon lemon slices and orange slices over chicken, if desired. Sprinkle with remaining tablespoon of parsley.

CUBAN CITRUS CHICKEN

Steps:

• 1. Combine orange juice, lemon juice, olive oil, green chilies, garlic, oregano, cumin, red pepper and salt to taste in a resealable plastic bag.
• 2. Add chicken; seal bag. Refrigerate for 2-8 hours, turning occasionally.
• 3. Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat (300-350 degrees)
• 4. Remove chicken from marinade. Place chicken bone side up on grill rack. Grill for 25 - 35 minutes or until chicken is no longer pink turning once.