Ingredients
- 16 ounces (1L) Florida orange juice
- 1/2 cup soy sauce
- 1/4 cup fresh lime juice
- 10 garlic cloves
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
- 3 whole chickens
- Salt and pepper, to taste
Preparation
Combine orange juice, soy sauce, lime juice, garlic, cumin, oregano, paprika, pepper, and oil in blender; blend until smooth. Pour mixture over chicken; cover and marinate in refrigerator for 8 to 24 hours. Discard marinade and pat chicken dry with paper towels.
For rotisserie, place chicken on rods and roast according to manufacturer’s directions or until internal temperature reaches 165 degrees. Remove and let cool.
For oven, preheat to 450 degrees. Season the cavity of the chicken with salt and pepper. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Roast chicken 20 minutes. Reduce oven temperature to 375 degrees. Continue roasting for about 1 hour 20 minutes or until internal temperature reaches 165 degrees. Remove from oven and let cool.
