This is my version of the Cuban dish, Pollo Con Mojo.
The boys have lots of fun with the name, heaps of Austin Powers jokes while trying to eat dinner!
By cutting the chicken down like this it cooks more quickly and using the spine as a rack stops the meat getting too burnt in the caramelised orange juice.
Any leftovers are fabulous for quesadilla fillings the next day.
200mls freshly squeezed orange juice
1 lime, zest and juice
2 teaspoons olive oil
4 garlic cloves
1 green chilli, deseeded
1 teaspoon ground cumin
2 teaspoons dried oregano
salt and pepper
Turn the chicken, breast side down. Take a pair of poultry sheers and cut down either side of the spine, I find it easiest to cut down from the parsons nose end! Set the spine aside. Turn the chicken breast side up and push down the breasts to flatten the chicken.
Now make the marinade, combine all of the other ingredients and whizz in a food processor or use a stick blender to make the marinade.
Combine the chicken and marinade in a bag and pop in the fridge for 30mins-2hours if you have time.
Preheat the oven to 190 degrees Centigrade
Take a roasting tin and place the chicken spine on the base, top with the chicken and then pour over the marinade.
Place in the preheated oven and bake for 1 hour 10 minutes, basting every 20 minutes. If the wings are colouring too quickly, wrap them with a little foil.
Once the chicken is cooked, remove from the oven and allow to rest for 20 minutes before carving.