Recipe by diner524
Posting this recipe for the Caribbean region of ZWT. Found online at cubanfoodmarket.com.
Top Review by ~*~KissTheCook~*~
I grilled it , spooning the leftover marinade over it as it cooked, on indirect heat. I grilled a half of a chicken, and it came out so tender and juicy and the flavor was so good! I served it with Spanish Rice on the side and it was enjoyed!
- 3 lbs whole chickens
- 2 teaspoons dry oregano leaves
- 1⁄2 teaspoon black pepper (to taste)
- 3 teaspoons butter
- 6 garlic cloves
- 1⁄2 teaspoon cumin
- 1 lemon, juice of
Directions See How It's Made
- Rinse chicken, pat dry. Place chicken breast up in foil-lined shallow roasting pan. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix garlic mixture with butter and lemon juice. With your fingers, carefully separate skin from breast, massage 1/2 of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together. The chicken will taste better if marinated overnight.
- Place pan in center of rack and cook for 55 minutes at 350° F, basting occasionally. Cook uncovered at 400° F for 5-7 minutes.