cuban chicken

Cuban Chicken  (Pollo con Mojo)

Adapted from recipe by Juliann Esquivel


Serves: 4



1 lg chicken

8 clove fresh garlic smashed

3 fresh limes juiced

1 quart orange juice

2 Vidalia or Texas sweet onion sliced thin

1/2 tsp oregano

1 tsp ground cumin

1 tsp salt or more to suit your taste

1 tsp adobo Goya brand or any powdered adobo

1/4 tsp ground black pepper


½ lime and a small onion for the cavity


4 Tbs butter and some garlic melted to mop chicken



1 Mix all the ingredients in a large pot just big enough to hold a large chicken; mine weighed 5.5 lbs. Add chicken and marinate in the fridge 4 to 5 hours.

2 Drain chicken, add the ½ lime and onion to the cavity and place on a pellet smoker at 190 deg. Smoke for about a half hour. Ease the temp up until you have about 350 deg. at grill level. Continue cooking until a breast IT temp of 175 to 180 deg. Mop a couple of times with the garlic butter. Time will vary according to the weight mine took 2 ½ hours total.

3 Let rest about 15 minutes before serving.