Mojito Chicken
Mojito Chicken
Ingredients
For the Mojito Marinade
- 1/2 cup orange juice, from 2 oranges
- 1/4 cup lime juice, from 2 limes
- 1 bunch fresh cilantro
- 4 roasted garlic cloves
- 1 roasted onion
- 1 tablespoon orange zest, from 1 orange
- 1 teaspoon lime zest, from 1 lime
- 2 tablespoons house blend seasoning, (salt, pepper, garlic)
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/4 cup water, or as needed
For the Chicken
- 1 whole chicken, about 3-4 pounds
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup roasted onions, sliced
- 4 citrus slices
Instructions
- 1
Combine the orange juice, lime juice, fresh cilantro, roasted garlic cloves, roasted onion, orange zest, lime zest, house blend seasoning, dried oregano, cumin, honey, olive oil, and water in a blender.
⏱️ 5 min
- 2
Blend all marinade ingredients until completely smooth. Add a splash more water if needed to achieve a pourable consistency.
⏱️ 2 min
- 3
Reserve a small amount (about 1/4 cup) of the blended marinade in a separate container for serving later.
⏱️ 1 min
- 4
Pat the whole chicken dry thoroughly with paper towels. This helps the skin crisp up during cooking.
⏱️ 2 min
- 5
Spatchcock the chicken by placing it breast-side down, cutting along both sides of the backbone with kitchen shears, and removing the backbone. Flip the chicken over and press firmly on the breastbone to flatten it.
⏱️ 5 min
- 6
Place the spatchcocked chicken in a large pan or a sturdy resealable bag. Pour the remaining marinade over the chicken, ensuring it is well coated. If using a bag, massage the marinade into the chicken.
⏱️ 3 min
- 7
Marinate the chicken in the refrigerator for at least 2 to 3 hours. For the best flavor and juiciness, marinate overnight (approximately 12 hours).
⏱️ 720 min
- 8
Preheat your smoker to 250°F, preparing for direct heat cooking to achieve a smoky, charred flavor. Allow the smoker to come to temperature and stabilize.
⏱️ 20 min•🌡️ 250
- 9
Carefully place the marinated chicken on the smoker grate, skin side up. Cook for approximately 1 hour.
⏱️ 60 min•🌡️ 250
- 10
Flip the chicken over and continue cooking for another 45 minutes to 1 hour, or until the internal temperature reaches 165°F in the thickest part of the thigh and the skin is beautifully charred.
⏱️ 45 min•🌡️ 250
- 11
Remove the chicken from the smoker and let it rest on a cutting board for a few minutes before slicing. This allows the juices to redistribute.
⏱️ 5 min
- 12
Serve the Mojito Chicken with fresh cilantro, roasted onions, citrus slices, and the reserved marinade on the side for drizzling.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mojito Chicken
For the Mojito Marinade
- 1/2 cup orange juice, from 2 oranges
- 1/4 cup lime juice, from 2 limes
- 1 bunch fresh cilantro
- 4 roasted garlic cloves
- 1 roasted onion
- 1 tablespoon orange zest, from 1 orange
- 1 teaspoon lime zest, from 1 lime
- 2 tablespoons house blend seasoning, (salt, pepper, garlic)
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/4 cup water, or as needed
For the Chicken
- 1 whole chicken, about 3-4 pounds
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup roasted onions, sliced
- 4 citrus slices
Instructions
- 1
Combine the orange juice, lime juice, fresh cilantro, roasted garlic cloves, roasted onion, orange zest, lime zest, house blend seasoning, dried oregano, cumin, honey, olive oil, and water in a blender.
⏱️ 5 min - 2
Blend all marinade ingredients until completely smooth. Add a splash more water if needed to achieve a pourable consistency.
⏱️ 2 min - 3
Reserve a small amount (about 1/4 cup) of the blended marinade in a separate container for serving later.
⏱️ 1 min - 4
Pat the whole chicken dry thoroughly with paper towels. This helps the skin crisp up during cooking.
⏱️ 2 min - 5
Spatchcock the chicken by placing it breast-side down, cutting along both sides of the backbone with kitchen shears, and removing the backbone. Flip the chicken over and press firmly on the breastbone to flatten it.
⏱️ 5 min - 6
Place the spatchcocked chicken in a large pan or a sturdy resealable bag. Pour the remaining marinade over the chicken, ensuring it is well coated. If using a bag, massage the marinade into the chicken.
⏱️ 3 min - 7
Marinate the chicken in the refrigerator for at least 2 to 3 hours. For the best flavor and juiciness, marinate overnight (approximately 12 hours).
⏱️ 720 min - 8
Preheat your smoker to 250°F, preparing for direct heat cooking to achieve a smoky, charred flavor. Allow the smoker to come to temperature and stabilize.
⏱️ 20 min•🌡️ 250 - 9
Carefully place the marinated chicken on the smoker grate, skin side up. Cook for approximately 1 hour.
⏱️ 60 min•🌡️ 250 - 10
Flip the chicken over and continue cooking for another 45 minutes to 1 hour, or until the internal temperature reaches 165°F in the thickest part of the thigh and the skin is beautifully charred.
⏱️ 45 min•🌡️ 250 - 11
Remove the chicken from the smoker and let it rest on a cutting board for a few minutes before slicing. This allows the juices to redistribute.
⏱️ 5 min - 12
Serve the Mojito Chicken with fresh cilantro, roasted onions, citrus slices, and the reserved marinade on the side for drizzling.
⏱️ 2 min