Cuban Roasted Chicken Pollo Asado Cubano
Infuse your kitchen with the vibrant flavors of the Caribbean by making Cuban Roasted Chicken, or Pollo Asado Cubano. This mouthwatering recipe features a whole chicken marinated to perfection in a zesty blend of orange, lime, and lemon juices, olive oil, and a medley of fragrant spices like garlic, oregano, cumin, and paprika. The unique citrus marinade tenderizes the chicken while imparting a tangy, savory depth that’s undeniably Cuban. Roasted to golden perfection and basted with the flavorful marinade, this dish is as juicy as it is aromatic. Serve it with traditional sides like rice, black beans, and fried plantains for an authentic Cuban feast, then garnish with fresh cilantro for a vibrant finishing touch. Perfect for family dinners or special occasions, this Pollo Asado Cubano is an easy way to bring bold island flavors to your table!
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 1 cup Orange juice
- 0.25 cup Lime juice
- 0.25 cup Lemon juice
- 0.25 cup Olive oil
- 6 cloves Garlic cloves, minced
- 1 tbsp Oregano (dried)
- 1 tsp Ground cumin
- 1 tsp Paprika
- 2 tsp Salt
- 1 tsp Black pepper
- 1 Bay leaf
- 1 large Sweet onion, sliced
- 2 tbsp Fresh cilantro (optional, for garnish)
Instructions
Clean the chicken by removing any excess fat or feathers. Pat it dry with paper towels and place it in a large bowl or zip-top bag.
In a medium bowl, whisk together the orange juice, lime juice, lemon juice, olive oil, minced garlic, oregano, ground cumin, paprika, salt, and black pepper to create the marinade.
Add the bay leaf to the marinade, then pour the marinade over the chicken, ensuring it is fully coated. If using a bowl, cover it tightly with plastic wrap. If using a zip-top bag, squeeze out excess air and seal the bag. Refrigerate for at least 4 hours or overnight for best results.
Preheat your oven to 375°F (190°C). Place a roasting rack in a large roasting pan or use a baking sheet with a wire rack.
Remove the chicken from the marinade and let any excess drip off. Reserve the marinade for basting. Stuff the cavity of the chicken with the sliced sweet onion for added flavor.
Tie the chicken legs together with kitchen twine and tuck the wings underneath the body. Place the chicken breast-side up on the roasting rack.
Roast the chicken in the preheated oven for approximately 80–90 minutes, or until the internal temperature reads 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the reserved marinade every 20–30 minutes to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest for 10–15 minutes before carving. This helps retain the juices.
Garnish with freshly chopped cilantro (optional) and serve with rice, black beans, and fried plantains for a complete Cuban meal.
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4890 mg | 213% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 32.9 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1509 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
