Mojo Chicken - Pollo Asado (Recipe 31 of 150)

Oh cumin...why? Why? WHY? 

This recipe could have been a contender! But no, the amount of cumin in it ruined it for me. 

Cumin and I are not friends. A little bit goes a long way for me. I stupidly followed the instructions (against my better judgment I might add) and put the whole 2 tsp amount in. Blech. 

It overpowered all the other flavors. 

I will try this one again I think. The citrus flavors combined are really on point for me. But that damn cumin. Grrr

Mojo Chicken - Pollo Asado

Recipe from Deep South Dish

Serves 4

3-4 pounds chicken thighs and/or legs

1/2 c water

1/4 c extra-virgin olive oil

2 lemons, zested and juiced

2 limes, zested and juiced

1 large orange, zested and juiced

1 T fresh minced garlic

2 tsp cumin

2 tsp dried oregano (Mexican preferred)

1 envelope Sazón with Coriander and Annatto

2 T chili powder

1 tsp red pepper flakes

2 tsp kosher salt

1/2 tsp freshly ground black pepper

Place chicken into a non-reactive bowl or zipper storage bag. Whisk together all of the remaining ingredients and pour over chicken. Seal and refrigerate at least 4 hours, up to overnight.

Grill using your favorite method or use this indirect heat method by preheating with all burners on grill to 400 degrees F. Brush grates with a little cooking oil and sear chicken on both sides, 2 to 3 minutes, then turn half of grill off, and move chicken to cooler part of grill. Continue to cook chicken over indirect heat, turning several times, until fully cooked through, about 30 minutes total or until internal temperature in thickest part reaches 165 degrees F on an instant read thermometer. Total time will depend on size and type of pieces.

Cook's Notes: Sazon with coriander and annatto is a common all-purpose seasoning used in Hispanic cooking and gives a beautiful color to dishes. You can find it in most big box and grocery stores, however it does usually contain MSG in addition to salt, dehydrated garlic, cumin, coriander and annatto. Make a homemade substitute if you prefer, or simply omit. Grilling over direct heat will cook faster, though it tends to dry the chicken out and char the skin as well. Keep an eye on it. Mexican oregano is more robust and less sweet than traditional Mediterranean style, but either will work.

Variation: If you'd got great access to chilies, certainly substitute for the chili powder. Use a rehydrated ancho chile, stemmed, seeded and rinsed, a chipotle chile in adobo, or your favorite chile, finely minced or pureed.

To Bake: Preheat oven to 375 degrees F. Place chicken in a single layer into a baking dish. Bake uncovered for 45 minutes to 1 hour, or until an instant read thermometer inserted into the thickest part of the thigh, reads 165 degrees F. Total time will depend on size and type of pieces.

Small Batch Pico de Gallo: Mix together 2 cups seeded and diced tomatoes, juices retained, with 3/4 cup diced red or yellow onion, 1 jalapeno pepper, seeded, ribs removed and minced, 2 teaspoons lime juice, 1/2 teaspoon granulated sugar, 2 tablespoons chopped fresh cilantro and salt and pepper to taste. Let rest for 30 minutes before serving.