Dinner

Mojito Chicken

Name: Mojito Chicken
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Ingredients: 1 tablespoon freshly ground black pepper; 1 (2 1/2 to 3-pound) chicken; 4 tablespoons extra virgin olive oil; 2 tablespoons garlic powder; 1/4 teaspoon ground cumin; 2 tablespoons kosher salt; 1 tablespoon onion powder; 1 tablespoon dried oregano; 1 teaspoon paprika

12 September 2026

Not yet ratedRate Recipe

Total Time150 Mins

Serves6

Per Serving$0.95

Photo coming soon

If you have approximately 2 hours and 30 minutes to spend in the kitchen, Mojito Chicken might be a tremendous gluten free, dairy free, paleolithic, and primal recipe to try. One portion of this dish contains roughly 18g of protein, 23g of fat, and a total of 296 calories. This recipe serves 6.

Gluten Free Dairy Free Primal Whole30 Paleo Ketogenic Lunch Onions

Method:

1
Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
2
Preheat oven to 300 degrees F.
3
Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
4
In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
5
Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra virgin olive oil. When oil is hot, place chicken skin side down and sear.
6
When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F.
7
Remove the chicken from oven and brush with Mojito Glaze.
8
Place chicken under broiler for 5 minutes.
9
Remove from broiler, cut and serve immediately with more glaze on the side.