Pollo a la Brasa con Citron

Ingredients

• 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

Instructions

1. 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.
2. Discard marinade and pat chicken dry with paper towels.
3. For rotisserie: place chicken on rods and roast according to manufacturer’s directions or until internal temperature reaches 165 degrees F. Remove from rotisserie and let cool.
4. For oven: preheat oven to 450 degrees 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 degrees F. Continue roasting for about 1 hour 20 minutes or until internal temperature reaches 165 degrees F.
5. Remove from oven and let cool.

Makes approximately 6 to 8 servings.

Recipe and photo used with permission from: Florida Department of Citrus