Tired of plain roast chicken or boring chicken breasts?
Try this Cuban-style roast chicken that gets its flavor from plenty of garlic, allspice, cinnamon, cumin, brown sugar and hot sauce.
CUBAN-STYLE GINGERED CHICKEN
serves 4
1 whole chicken (4 to 6 pounds)
Marinade:
2 tablespoons finely minced ginger
3 cloves garlic, minced
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 teaspoons ground cumin
2 tablespoons brown sugar
1/4 cup chicken broth
2 tablespoons lime juice
1/2 cup orange juice
1 tablespoons Worcestershire sauce
2 teaspoons hot sauce
1/4 cup finely chopped cilantro
2 teaspoons salt
1 teaspoon black pepper
1. In a small bowl, combine all marinade ingredients.
2. Place chicken in large plastic bag, such as an oven roasting bag. Pour marinade over chicken. Seal bag and place in refrigerator 8 hours to overnight, turning occasionally to ensure even distribution of marinade.
3. Remove chicken from refrigerator 30 minutes prior to cooking to bring to room temperature. Preheat oven to 350 degrees.
4. Remove chicken from marinade and place, breast-side up, in a roasting pan. Dispose of leftover marinade. Sprinkle chicken with salt and pepper. Place chicken in hot oven and roast 20 minutes per pound, or approximately 1 hour and 20 minutes for a 4-pound chicken. When done, internal temperature of the chicken at the thickest part of the thigh will read 180 degrees. Remove chicken from oven and rest for 10 minutes before carving. Serve sprinkled with minced cilantro.
670 calories, 37 grams fat (10 grams saturated) per serving
