Pollo a la Brasa con Citron

16 ounces Florida orange juice
1/2 cup soy sauce
1/4 cup fresh lime juice
10 garlic cloves
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon paprika
1/2 teaspoon pepper
1 tablespoon vegetable oil
3 whole chickens
Salt and pepper, to taste

Combine orange juice, soy sauce, lime juice, garlic, cumin, oregano, paprika, pepper, and oil in blender; blend until smooth. Pour mixture over chicken; cover and marinate in refrigerator for 8 to 24 hours. Discard marinade and pat chicken dry with paper towels.

For rotisserie: place chicken on rods and roast according to manufacturer’s directions or until internal temperature reaches 165°F. Remove and let cool.

For oven: preheat oven to 450°F. Season the cavity of the chicken with salt and pepper. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting for about 1 hour 20 minutes or until internal temperature reaches 165°F. Remove from oven and let cool.

Makes approximately 6 to 8 servings

Recipe and photograph courtesy of Florida Department of Citrus.